Libbies Coconut Apple Strips Recipes

LIBBIE'S OATMEAL COCONUT COOKIES

Steps:

• Mix ingredients together.
• Form into balls.
• Flatten balls.
• Bake at 350 degrees Fahrenheit for about 10 minutes.

NEAPOLITAN COCONUT STRIPS

Steps:

• Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
• Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
• Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
• Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.

LIBBIE'S COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Cream the butter and sugar together until fluffy.
• Add eggs, vanilla and salt; mix well.
• Sift dry ingredients together.
• Add to butter/egg mixture alternately with the sour milk.
• Fold in the coconut.
• Spray your baking sheet with cooking spray.
• Drop batter by teaspoons onto baking sheet.
• Bake approximately 15 minutes or until lightly browned (these cookies will spread a little).

CANDIED COCONUT RIBBONS

Steps:

• Position a rack in the middle of the oven and preheat to 400°F. Locate the 3 black spots, or "eyes," at the top of coconut. Using a Phillips screwdriver or a hammer and large nail, pierce holes in 2 of the eyes and pour out the liquid, capturing it and reserving it to drink or discarding it. (Make sure the holes are good sized, or the water will dribble out slowly.) Put the coconut on a baking sheet and bake for 15 minutes. The heat will loosen the meat from the shell. The coconut may crack in the oven, which is fine.
• Remove the coconut from the oven. Holding it with a dish towel, firmly tap it around the equator with a hammer until it has cracked around the entire circumference and broken apart. Try to keep the pieces as large as possible. Use a dinner knife to pry the coconut meat from the shell. Discard the shell.
• Using a vegetable peeler, shave off the papery brown skin from the white coconut meat. Rinse the meat to remove any excess bits of brown skin. Then, using a sharp knife, cut the meat into ribbons about 2 inches long and 1/16 to 1/8 inch wide. Some ribbons will be very short because the pieces of coconut meat are not all the same size.
• Fill a 5-quart Dutch oven or other large pot half full with water and bring to a rolling boil. Add the coconut ribbons and parboil for 1 minute to remove some of the oil. Drain in a colander and rinse under lots of cold running water.
• Wash the pot and add the sugar and water to it. Place over medium-high heat and heat, stirring, until the sugar melts, forming a thick syrup. Add the ribbons and lower the heat to a simmer. Cook, stirring frequently with a metal spoon to expose the ribbons evenly to the syrup. They will gradually become silvery and soften. After about 30 minutes, when the sugar syrup is as thick as corn syrup, lower the heat further to slow the cooking and start stirring constantly with the spoon. The ribbons will soon turn white, become dry looking, and stiffen. To dry the ribbons thoroughly without browning them, keep stirring. The sugar will first cling to the ribbons and then flake off in white, sandy bits. When the ribbons are opaque and covered by a dry, sandy sugar film, they are done. This second cooking stage, which began when you lowered the heat, should take about 2 minutes.
• Pour the ribbons onto a baking sheet and spread them into a single layer to cool completely. Transfer the cooled ribbons to an airtight container, discarding the powdery sugar. They will keep at room temperature for about 2 weeks.
• Coffee and Condensed Milk
• An opened can of sweetened condensed milk is a great excuse to indulge in Vietnamese coffee, called ca-phe sua. To create this jolting beverage, brew an inky-strong cup of coffee. Any full-bodied, dark roast will work, although a perennial favorite of Vietnamese Americans is Cafe Du Monde from New Orleans, which contains chicory. Regardless of the coffee, brew it in a regular electric coffeemaker or a stove-top espresso maker. (The small Vietnamese stainless-steel presses are slow and often don't work well.) If you are starting from beans, grind them extra-fine to extract the maximum flavor.
• Now, put about 1 tablespoon sweetened condensed milk in a cup. Add about 3/4 cup of your hot, heady brew and stir to combine. Taste and adjust with more milk to your liking, then drink as is or pour into an ice-filled glass for a cold version.

LIBBIE'S COCONUT APPLE STRIPS

Steps:

• Sift flour and 1/2 teaspoon salt together.
• Cut in the butter until the mixture resembles coarse cornmeal.
• Add 3 tablespoons water and 3 tablespoons cream together until blended.
• Turn onto a floured board.
• Roll out to fit a 15x10 inch pan; I would use a 9x13 pan. This is a very old recipe and they used different pans back then.
• Arrange 8 apples (peeled, cored, and sliced,) on dough sprinkled with 1/2 cup sugar and 1/2 teaspoon cinnamon.
• Dot with 2 tablespoons butter.
• Bake 25 minutes at 375 degrees Fahrenheit.
• Blend together 1 egg slightly beaten, 1/2 cup cream (sweet or sour), 1/2 cup sugar, 1/8 teaspoon salt and 2 cups coconut, flaked.
• Spoon this mixture over apples.
• Bake 20 minutes more 375 degrees Fahrenheit. No temperature was given so I am guessing.