Coconutbursts Recipes

COCONUT CRUST

Coconut Crust image

This makes for a different type of pie.

Provided by Carol

Categories Desserts Crisps and Crumbles Recipes

Yield 8

Number Of Ingredients 2

Ingredients

1 ½ cups flaked coconut
3 tablespoons butter

Steps:

Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g

FROSTED TROPICAL COCONUT BURSTS

Frosted Tropical Coconut Bursts image

Prize-Winning Recipe 2009! Tropical fruits and coconut create the island flavors in this easy cookie-mix treat.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 36

Number Of Ingredients 8

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup dried tropical three-fruit mix
1/2 cup coconut
1 cup powdered sugar
1/2 teaspoon coconut extract
1 to 2 tablespoons milk

Steps:

Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in fruit mix and coconut until well mixed.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 9 minutes or until golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In small bowl, stir powdered sugar, extract and enough milk until glaze is spreadable. Spread glaze over tops of cooled cookies.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 11 g, TransFat 1/2 g

COCONUT CUSTARD

Coconut Custard image

Provided by Bobby Flay

Categories dessert

Yield fliling for one 4-layer cake

Number Of Ingredients 8

Ingredients

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out, bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum
1/2 teaspoon pure vanilla extract

Steps:

Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

MRS. KOLBERT'S COCONUT BARS

Mrs. Kolbert's Coconut Bars image

Categories Cookies Dessert Bake Coconut Almond Winter Gourmet

Yield Makes 48 cookies

Number Of Ingredients 8

Ingredients

1 1/2 cups firmly packed light brown sugar
1 cup plus 3 tablespoons all-purpose flour
1 stick (1/2 cup) unsalted butter, melted and cooled
1 1/2 cups sweetened flaked coconut
1 cup chopped blanched almonds
2 large eggs, beaten lightly
1 teaspoon vanilla
1/2 teaspoon salt

Steps:

Preheat the oven to 350°F. In a bowl with a fork stir together 1/2 cup of the brown sugar, 1 cup of the flour, and the butter until the mixture is combined well, press the mixture evenly onto the bottom of a 13-by 9-inch baking pan, and bake it in the middle of the oven for 10 minutes. In the bowl with the fork combine the remaining 1 cup brown sugar, the remaining 3 tablespoons flour, the coconut, the almonds, the eggs, the vanilla, and the salt and blend the mixture well. Spread the coconut mixture evenly over the crust and bake the mixture for 20 minutes, or until it is pale golden. Cut the mixture into 48 bars and let the bar cool completely in the pan on a rack. The coconut bars may be made 1 month in advance and kept frozen in airtight containers.

COCONUT BISCUITS

Coconut Biscuits image

These biscuits are a Jamaican specialty and they're crispest the day they're made.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 40

Number Of Ingredients 7

Ingredients

1 cup unsweetened shredded coconut
1 cup all-purpose flour, plus more for dusting
1 cup granulated sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
Sanding sugar, for sprinkling

Steps:

Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.
Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.
Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.
Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.

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