Coconutpecanoatmealchewies Recipes

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

COCONUT CANDIES

Steps:

• In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
• Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.

UTOKIA'S PECAN COCONUT CRUSTED FISH

Steps:

• Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
• Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
• Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
• For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

CARAMEL OATMEAL CHEWIES

Steps:

• Heat oven to 350°F Grease 9x13 pan.
• Combine first 5 ingredients.
• Add margarine and mix until crumbly.Reserve 1 C of mixture for topping.
• Press remaining mixture onto bottom of prepared pan.
• Bake 10 minutes. Cool.
• Top with nuts, then chocolate chips.
• In medium saucepan, melt caramels with the water over low heat. Stir until Smooth.
• Remove from heat.
• Drizzle caramel over chocolate pcs to within 1/4" of pan edge.
• Sprinkle with reserved oat mixture.
• Continue baking 15-18 minutes. Cool.
• Chil until chocolate is set. Cut into bars.

PECAN CHEWIES

Steps:

• Preheat the oven to 300 degrees.
• Melt butter, add sugars, and blend well by hand (no mixer). Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla.
• Pour into a greased and floured 9 x 13 baking dish.
• Bake approximately 40 to 50 minutes being cautious not to over cook. You want them to remain chewy, hence the name! Cut upon cooling.

CHOCOLATE PECAN CHEWIES (FLOURLESS)

Steps:

• Preheat oven to 350°F
• Line two cookie sheets with parchment paper or silicone liners.
• Sift confectioners' sugar and cocoa together in a large bowl.
• Add pecans to sugar and cocoa mixture; stir to combine well.
• In a mixing bowl, using a mixer fitted with a whisk attachment, whip egg whites until foamy, add salt and vanilla, and beat to soft peaks; do not allow mixture to get stiff or dry.
• Gently fold egg whites into the confectioners' sugar mixture, using a rubber spatula, until thoroughly combined.
• Using a spoon, drop batter onto a cookie sheet (12 to a sheet).
• Bake for approximately 10 minutes.

COCONUT PECAN OATMEAL CHEWIES

Steps:

• In a large bowl cream together the sugar, eggs, butter and vanilla.
• Add the dry ingredients and mix until combined, adding coconut, nuts and oatmeal AFTER the flour has been combined into the butter mixture.
• Drop by tablespoonfuls onto a greased baking sheet.
• Bake at 350 degrees for 10 minutes, until the cookies are set but not overly browned.