WHITE CHOCOLATE-COCONUT COOKIES
Lime and coconut combine with white chocolate for a unique cookie experience.
Provided by jowolf2
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
- Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
- Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
- Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
- Bake in the preheated oven until lightly browned around the edges, about 10 minutes.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 16.8 g, Cholesterol 19.5 mg, Fat 11.8 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 8.5 g, Sodium 74.7 mg, Sugar 11.3 g
EASY WHITE CHOCOLATE-COCONUT DANISH
This Danish includes cream cheese, coconut and white chocolate...and it's a breeze to make, thanks to frozen puff pastry.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Mix cream cheese and 1/3 cup dry gelatin mix until blended. Unfold both pastry sheets on lightly floured surface; spread each with half the cream cheese mixture to within 1 inch of both short sides. Sprinkle evenly with coconut, chocolate and remaining dry gelatin mix. Starting at one short side, roll up each sheet. Place, seam sides down, on parchment-covered baking sheets.
- Refrigerate 15 min. Cut each log into 12 slices. Return, cut sides down, to prepared baking sheets.
- Bake 12 to 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 115 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 7 g, Protein 3 g
CHOCOLATE AND CHEESE DANISH
Provided by Giada De Laurentiis
Time 30m
Yield 8 pastries
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.
- Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.
WHITE CHOCOLATE COCONUT BARK
Steps:
- Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt baking chips until 2/3 chips are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each nuts, coconut and ginger. Spread into prepared pan; top with remaining ingredients (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.
Nutrition Facts : Calories 154 calories, Fat 9g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 40mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT-WHITE CHOCOLATE LATTE
This latte can be made with milk or non-dairy milk and is still equally delicious. Makes 1 large serving or 2 small servings. Top with whipped cream and cocoa powder, if desired.
Provided by Yoly
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Place coconut milk, white chocolate chips, cream of coconut, and vanilla in a saucepan. Bring to a simmer, stirring constantly until smooth.
- Remove from heat and froth.
- Pour coffee into a large mug. Carefully pour frothed milk mixture over top.
Nutrition Facts : Calories 716.2 calories, Carbohydrate 39.5 g, Cholesterol 4.8 mg, Fat 62.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 53.4 g, Sodium 71.8 mg, Sugar 32.5 g
HEAVENLY CHEESE DANISH
This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. -Josephine Triton, Lakewood, Ohio
Provided by Taste of Home
Time 1h5m
Yield 16 rolls.
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 359 calories, Fat 21g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 468mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.
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- Place chopped chocolate and cream (and butter, if using) in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Stir in ¼ cup shredded coconut (and vanilla extract, if using). Cover the bowl and chill in the refrigerator for 4 hours or until firm.
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- Add 4 tbsp melted butter or coconut oil to 2 cups chocolate chips and microwave for about a little more than a minute in the following pattern: 20 seconds+20 seconds+10 seconds+10 seconds+10 seconds, stirring after each one. As soon as the chocolate is mostly melted stop heating and stir until the chocolate is smooth.
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