Graham Coconut Treats Recipes

COCONUT GRAHAM CRACKER SQUARES

Steps:

• In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs. , Line a greased 15x10x1-in. pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes. , Meanwhile, in a small bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting.

COCONUT TRES LECHES CAKE

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

GRAHAM CRACKER-COCONUT PIE CRUST

Steps:

• Preheat oven to 350-degrees.
• Place graham crackers in food processor and process until finely ground.
• Can also put them inside plastic bag and use a rolling pin to grind down by hand.
• Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may be tightly wrapped in plastic and frozen up to one month.

GRAHAM COCONUT TREATS

Steps:

• In a double boiler, combine eggs, sugar and butter. Cook and stir over boiling water until mixture thickness and reaches 160 degrees F. Remove from the heat; cool. Add remaining ingredients; mix well. Spoon into a greased 13-in. x 9-in. x 2-in. baking pan. Refrigerate for at least 2 hours. Cut into squares.

ALMOND-COCONUT GRAHAM BREAK-AWAYS

Steps:

• Heat oven to 350°F.
• Arrange grahams in single layer in 15x10x1-inch pan.
• Bring butter, sugar and extract to boil in saucepan on medium heat, stirring occasionally; cook 1 to 2 min. or until butter is completely melted and mixture is well blended, stirring frequently. Pour over grahams; immediately spread to completely cover grahams. Sprinkle with nuts.
• Bake 6 to 8 min. or until topping is lightly browned and bubbly. Top with coconut; bake 2 min. Cool completely before breaking into squares.

CHOCOLATE-COCONUT GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with waxed paper; set aside. On a rimmed baking sheet, toast coconut until golden, 6 to 8 minutes.
• Meanwhile, place chocolate in a medium bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat, and stir until completely melted.
• One at a time, dip one short end of each cracker into chocolate, coating about half of cracker. Place on prepared baking sheet; sprinkle chocolate with coconut. Refrigerate until chocolate has hardened, about 10 minutes.

GRAHAM COCONUT SQUARES

Steps:

• Cake:.
• Mix all ingredients and put into a greased 9 x 9 inch baking pan.
• Bake at 350F until golden,about 30 minutes.
• Icing:.
• Mix ingredients with a little milk to get the consistency you want.
• Pour over cooled squares.