Coconut Toffee Crisps Recipes

VEGAN TOFFEE CRISP BARS

Steps:

• Line a 12" loaf tin with parchment paper and set it aside.
• Start by making the caramel base. Add the condensed coconut milk to a saucepan and bring to a boil. Reduce the heat to medium and simmer for 25 minutes, whilst stirring the mixture often to prevent it from burning.
• Remove ¾ of a cup of the reduced caramel mixture and add it to a large bowl. Set the saucepan with the remaining caramel aside.
• Add the puffed rice to the large bowl with the caramel in it and use a spatula to mix the ingredients together.
• Press the puffed rice and caramel mixture into the base of the loaf tin, compacting it down in one even layer using your spatula. Set aside in the fridge.
• Place the saucepan with the remaining caramel back on medium heat and add the coconut cream and vanilla extract. Whisk well and allow the mixture to simmer for another 10 minutes,
• Pour the caramel into the loaf pan on top of the puffed rice mixture.
• Place in the freezer to set for about 2 hours. Once set, remove the loaf tin and cut it into 8 bars.
• Melt the chocolate on a double boiler, and dip the bars into it. Sit them on top of a tray or cutting board lined with parchment paper.
• Place the coated bars back in the freezer for another 10 minutes to set before serving.
• I like to store these bars in the fridge so that the caramel stays nice and chewy. You can however keep them out of the fridge instead if you'd prefer and consume them within a couple of days.

COCONUT TOFFEE OATMEAL COOKIES

Steps:

• Preheat oven to 375*F.
• Line a few cookie sheets with parchment paper.
• Beat the butter and brown sugar until smooth.
• Add the eggs and vanilla; blend until smooth.
• Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
• Stir in the oats, toffee bits, and coconut by hand.
• Drop dough by rounded teaspoons.
• 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
• Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.

COCONUT TOFFEE CRISPS RECIPE

Steps:

• Heat the oven to 300 degrees. Line several baking sheets with parchment paper and set aside. Use a mixer to cream the butter, sugar, cinnamon and ginger. Add the syrup, rum and vanilla. Mix until smooth. Use a wooden spoon to stir in the cake flour, coconut and salt. Use 1/2 teaspoon of batter for each cookie and drop onto the parchment paper, spacing 3 inches apart. Use your palm or the back of a spoon to slightly flatten. Bake the cookies until lightly browned, about 17 minutes. Let rest 5 minutes. Use a metal spatula to transfer them onto paper towels to cool completely. Once cooled, store up to 5 days in an airtight container, at room temperature. To serve, press a light sprinkling of powdered sugar through a fine sieve evenly over the surface of the cookies. This recipe yields about 60 (1 1/2-inch) crisps. Each crisp: 42 calories; 9 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 0 protein; 0.10 gram fiber. Variation: Make "cigarette-shaped" cookies by rolling them as soon as they come out of the oven. Bake only one sheet of cookies at a time. As soon as the sheet is out of the oven, use a small offset spatula to roll each warm cookie over the handle of a wooden spoon. If some cookies harden before you roll them, return them to the oven for several seconds until pliable.

COCONUT TOFFEE

Steps:

• Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
• In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
• Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!