Coconutbites Recipes
HEALTHY 2-INGREDIENT COCONUT BITES
These healthy coconut bites are made with only two ingredients. The recipe includes step-by-step pictures and two sugar-free options.
Provided by Maria Ushakova
Categories Recipes
Time 2h30m
Number Of Ingredients 4
Steps:
- Place 1 1/2 cup of the shredded coconut into a food processor, pulse a few times and process for about 6 minutes until you get a white paste which will appear smooth but will have a slightly grainy texture. Scrape the walls of the food processor bowl with a spatula as needed. Refer to the blog post for the step-by-step photos and instructions.
- Transfer the paste to a bowl. Add the remaining 1 cup of the shredded coconut and mix until combined.
- Cover a cutting board or baking sheet with parchment paper.
- Scoop about a half of the coconut mixture onto the silicon ice cube tray.
- Press the mixture into each cell using your fingers.
- Add the rest of the coconut mixture.
- Distribute the mixture equally between the cells and press tightly. Place the ice tray in the fridge for about 2 hours.
- Once the coconut bites firm up, start gently bending the ice tray to loosen them up until they pop out. Refer to the blog post for the step-by-step pictures
- Place the bowl with the coconut mixture in the fridge for about 15 to 20 minutes.
- To shape coconut bites, scoop the coconut mixture with a measuring spoon which is 1/2 tablespoon in size. Press the mixture firmly into the spoon with your thumb, and pop out the coconut bite. They will have a shape of half a ball. Place the coconut bites on the parchment paper with the flat side down. Once you are done shaping all coconut balls, place them in the fridge for about one hour until firm.
- Make the coconut paste.
- Mix the coconut paste with the rest of the shredded coconut to make the coconut mixture.
- Shape the coconut mixture using the preferred method.
- To toast the shredded coconut, pour all the shredded coconut onto a skillet and start warming it up over medium heat. Make sure to always stir the coconut with a wide wooden spoon. After about one minute, the coconut will become fragrant and will start changing color. Toast the coconut until golden brown for about 5 minutes. Once the coconut is toasted, transfer it on to a plate right away (it will continue toasting and might burn if left on a hot skillet.) Let the coconut cool a little bit and then pour it into the bowl of a food processor.
- Make the coconut paste.
- Mix the coconut paste with the rest of the coconut.
- Shape the coconut bites.
- Make the plain or toasted version above.
- Melt the dark chocolate. Dip the coconut bites half-way into the melted chocolate or, using 2 forks, dip them fully into the chocolate to cover. Place the chocolate covered coconut balls back on the parchment paper. Once all coconut balls are covered in chocolate, place them in the fridge. Refrigerate for 1 to 2 hours until chocolate is set.
Nutrition Facts : Calories 75 calories, Carbohydrate 4.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6.7 grams fat, Fiber 1.6 grams fiber, Protein 0.8 grams protein, SaturatedFat 5.6 grams saturated fat, ServingSize 1 chocolate covered coconut bite, Sodium 3.6 milligrams sodium, Sugar 2.8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1.1 grams unsaturated fat
COCONUT-DATE BITES
Steps:
- In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
- Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
- Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
- Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.
LEMON COCONUT BITES
The tangy lemon flavor of this layered bar dessert is especially delicious on a warm day. It takes me back to selling lemonade on the sidewalk as a little girl. -Donna Biddle, Elmira, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 46mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT BITES
This recipe is really easy to make but you will be surprised how good it is.
Provided by cookwithanna
Time 35m
Yield Serves 12
Number Of Ingredients 3
Steps:
- Whisk the egg white until stiff.
- Mix in the sugar until shiny then fold in the coconut.
- Roll the mixture into small balls and evenly cover with coconut then place them on a baking tray with greaseproof paper.
- Bake in the center of the oven at 180C/gas mark 4 or until golden.
- ENJOY!!!
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- Beat cookie mix, eggs, and lemon zest at medium speed with an electric mixer until combined; stir in coconut, pecans, and cherries.
- Spread mixture in a well-greased 13"x9" baking pan. Bake at 350° for 20 to 25 minutes or until center springs back when lightly pressed.
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- Pulse the shredded coconut in a grinder for a few seconds until flakes releases some of oils and texture becomes wet and dense. Transfer the mixture into a bowl and add other ingredients. Stir with a spoon until you get a thick paste.
- Leave the mixture for few minutes at room temperature, and then transfer it to the refrigerator for 20 minutes until mixture become firm and harden.
- Dose mixture with a teaspoon and form small bite-size balls with your hand. Immediately roll a ball in shredded coconut and place on a wax paper.
- Place finished coconut bites in a refrigerator to cool completely. Keep in cool place until serving.
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