Cocoon Recipes

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CAJUN PECAN COCOONS



Cajun Pecan Cocoons image

My husband is from South Louisiana and doesn't have any family here. To show my appreciation for all he does for me, I try to learn all his favorite things and this is one of them. His best friends mom made them for our wedding and she passed the recipe on to me.

Provided by Julie Guidry

Categories     Cookies

Time 2h20m

Number Of Ingredients 7

2 c sifted flour
1/5 lb real butter
1/3 c sugar
1 c chopped pecans
2 tsp water
2 tsp almond extract
confectioners sugar

Steps:

  • 1. Preheat oven to 325F.
  • 2. Mix all ingredients in bowl and chill for two hours.
  • 3. Shape into small balls, by rolling between palms and bake on an ungreased baking sheet for 20 minutes. They will not brown.
  • 4. In another bowl add about a cup of confectioners sugar. When slightly cooled, roll each cookie in sugar until well coated.

COCOONS



Cocoons image

A Christmas tradition handed down from my great grandmother. Some people call these sand tarts or wedding cookies, we called them cocoons because of their shape. Whatever you decide to call them, they are a wonderful, melt in your mouth, not too sweet perfect little two bite cookie.

Provided by Scout33

Categories     Dessert

Time 45m

Yield 3 dozen

Number Of Ingredients 6

1 cup butter, softened (2 sticks)
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, sifted
1 cup pecans, finely chopped- I like mine to be almost ground
1 cup confectioners' sugar, for coating cookies

Steps:

  • Preheat oven to 275.
  • Cream the butter and sugar until smooth.
  • Add vanilla, combine.
  • Add the flour, combine.
  • Mix in the pecans.
  • Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
  • Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
  • Bake about 45 minutes, you don't really want them to be brown.
  • While the cookies are baking, prepare the powdered sugar. Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
  • Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
  • The ones you don't eat right away keep well in an airtight container.

COCOONS



cocoons image

I make at Christmas time.Family loves them. good finger food for parties.Quick and easy to make.

Provided by Alicia Nelson

Categories     Candies

Time 35m

Number Of Ingredients 6

1/2 c powdered sugar
1 c butter
2 1/2 c pecans, chopped
1/2 tsp vanilla extract
2 c flour
1/4 c powdered sugar

Steps:

  • 1. cream butter and sugar,add flour and nuts. make into small balls put on greased cookie sheet. bake at 400 for 10 to 12 mins. let cool roll 1/4cup in powder sugar

HAWAIIAN COCONUT SHRIMP



Hawaiian Coconut Shrimp image

Inspired by a trip to Hawaii, these delicious, crispy golden shrimp have a nutty flavor, with a slight hint of coconut. The Honey Mustard Sauce is their perfect complement OR serve with Chinese Sweet and Sour Sauce, Recipe #54625. Great for appetizers (use medium size shrimp) or a meal!

Provided by BeachGirl

Categories     Coconut

Time 42m

Yield 10-12 appetizers, 4 serving(s)

Number Of Ingredients 11

oil (for frying)
1 1/2 lbs large shrimp
3/4 cup self-rising flour (OR 3/4 cups all-purpose flour, 3/4 tsp baking powder and 1/4 tsp salt)
2 -4 tablespoons club soda
1/2 cup flaked coconut
1/4 cup all-purpose flour
1/3 cup Dijon mustard
1/3 cup sour cream
1/3 cup honey
1 teaspoon cream-style prepared horseradish
1/8 teaspoon ground cinnamon or 1/8 teaspoon nutmeg (optional)

Steps:

  • SAUCE: mix together all ingredients and set aside.
  • SHRIMP: Peel and devein shrimp, leaving the tails on.
  • Rinse and drain.
  • In Bowl 1, place 1/4 cup all-purpose flour.
  • In Bowl 2, mix 1/2 cup self-rising flour with club soda to form a batter.
  • In Bowl 3, place flaked coconut.
  • Holding each shrimp by the tail, dip in flour to cover, then in batter, and lastly in coconut.
  • Place each shrimp on waxed paper, repeating process until all shrimp are battered and covered in coconut.
  • At this point you can cover and refrigerate for several hours if you like, making it a quick-cook dinner later that day or the next day.
  • In hot oil, deep fry several shrimp for about 1-2 minutes until coconut is lightly golden brown.
  • Drain on paper towels.
  • Repeat process until all shrimp are cooked.
  • Serve with Honey Mustard Sauce.
  • Note: Spicy cocktail (tomato-based) sauce is not good with these shrimp.

Nutrition Facts : Calories 418.4, Fat 9.6, SaturatedFat 5.3, Cholesterol 224.8, Sodium 1550.5, Carbohydrate 55.5, Fiber 2.7, Sugar 28.1, Protein 28.1

LIGHT AND FLUFFY COCONUT MACAROONS



Light and Fluffy Coconut Macaroons image

A great recipe that makes light and fluffy coconut macaroons.

Provided by MMS

Categories     Desserts     Cookies     Macaroon Recipes

Time 35m

Yield 18

Number Of Ingredients 6

2 egg whites
½ teaspoon almond extract
1 (7 ounce) package shredded coconut
⅓ cup white sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease two baking sheets.
  • Whisk egg whites in a bowl until frothy; stir in almond extract.
  • Combine coconut, sugar, flour, and salt in a large bowl.
  • Lightly stir egg white mixture into coconut mixture to form a batter.
  • Scoop batter by the tablespoon and drop onto prepared baking sheet.
  • Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
  • Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g

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