Orange Coconut Chews Recipes

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COCO-NUT CARAMEL CHEWS



Coco-Nut Caramel Chews image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 12m

Yield 64 pieces

Number Of Ingredients 5

5 ounces soft caramel candies, 24 pieces, unwrapped
1/2 cup unsalted dry roasted peanuts
1/4 cup white chocolate chip morsels, 2 handfuls
1 1/4 cups sweetened coconut flakes
Vegetable cooking spray

Steps:

  • Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
  • Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
  • Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

ORANGE COCONUT CREAMS



Orange Coconut Creams image

Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays. -Julie Fornshell, Bismark, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 dozen.

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1/2 cup butter, cubed
1 package (2 pounds) confectioners' sugar
1 cup sweetened shredded coconut
1-1/2 teaspoons orange extract
2 cups (12 ounces) semisweet chocolate
8 ounces German sweet chocolate, chopped
2 tablespoons shortening

Steps:

  • In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts :

COCONUT CHEWS



Coconut Chews image

I make these for my dad all the time, he generally burns his tongue on them because he can't wait to taste them! I got this recipe from the Betty Crocker Cookbook.

Provided by Amberly Hall

Categories     Bar Cookie

Time 45m

Yield 32 squares

Number Of Ingredients 15

3/4 cup powdered sugar
3/4 cup shortening (half margarine or butter softened)
1 1/2 cups all-purpose flour or 1 1/2 cups wheat flour
2 eggs
1 cup packed brown sugar
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts (Can substitute 1 Cup chopped pecans for walnuts and coconut)
1/2 cup flaked coconut
1 1/2 cups powdered sugar
2 tablespoons margarine or 2 tablespoons butter, melted
3 tablespoons orange juice
1 teaspoon lemon juice

Steps:

  • Heat oven to 350. Mix powdered sugar and shortening. Stir in 1 1/2 cups of flour. Press in ungreased oblong pan 13x9x2 inches. Bake until golden brown, 12 to 15 minutes.
  • Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool. Frost with Orange Lemon Frosting if desired.

COCONUT CRANBERRY CHEWS



Coconut Cranberry Chews image

Addictive; was rated grand prize winner in cookie recipe contest--originally submitted by Nancy Jamison

Provided by ruby rodriguez

Categories     Dessert

Time 1h

Yield 6 dozen cookies

Number Of Ingredients 9

1 1/2 cups butter
2 cups sugar
1 tablespoon freshly grated orange rind
2 teaspoons vanilla
3 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened dried coconut

Steps:

  • With a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth.
  • In another bowl mix flour, baking powder and salt.
  • Add butter mixture and beat on low speed for about 5 minutes.
  • Stir in cranberries and coconut.
  • Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
  • Bake in a 350° oven for 8 minutes.
  • Remove from oven and let cookies cool on sheets for 5 minutes.

ORANGE COCONUT FROSTING



Orange Coconut Frosting image

Make and share this Orange Coconut Frosting recipe from Food.com.

Provided by JeriBinNC

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

1 cup flaked coconut or 1 cup shredded coconut
1/4 cup sugar
2 tablespoons orange juice, freshly squeezed
1 tablespoon lemon juice, freshly squeezed
4 teaspoons orange zest
1 cup whipping cream

Steps:

  • In a medium bowl, combine the coconut, sugar, juices, and zest. Stir until well blended.
  • Let stand for a few minutes until sugar is completely dissolved.
  • Meanwhile, whip the whipping cream, When sugar is dissolved in the juice mixture, fold in the whipped cream.
  • Spread between cake layers and on the top and sides. Refrigerate for an hour to chill and set. Store cake in refrigerator.

Nutrition Facts : Calories 1390.3, Fat 111.9, SaturatedFat 75.9, Cholesterol 326.1, Sodium 280.6, Carbohydrate 98.3, Fiber 4.2, Sugar 85.1, Protein 7.7

ORANGE OATMEAL CHEWS



Orange Oatmeal Chews image

This was my boys' favorite cookie when they were growing up (still is come to think of it!!) These are really good and good for you too.

Provided by Georgia Girl

Categories     Drop Cookies

Time 51m

Yield 30 cookies

Number Of Ingredients 12

1 cup quick-cooking rolled oats
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup white sugar
1/2 cup firmly packed brown sugar
1/2 cup Butter Flavor Crisco
1 egg
1 teaspoon vanilla
2 tablespoons grated orange rind
1/2 cup finely chopped pecans

Steps:

  • Spread the rolled oats out on a cookie sheet and toast in a 350 degree oven for 10 minutes.
  • Cool completely.
  • Sift the flour, salt, soda and baking powder to- gether and set aside.
  • Cream the Crisco in a large mixing bowl and grad- ually add in both of the sugars, creaming well after each addition.
  • Blend in the egg, vanilla and orange rind, mixing well.
  • Stir in the dry ingredients; then the toasted oats and the pecans, mixing well after each addition.
  • Drop the cookie dough by teaspoonfuls onto lightly greased cookie sheets.
  • Bake at 350 degrees for 10-12 minutes until golden brown.
  • Cool on the cookie sheet for 1 minute, then remove the cookies to wire racks to finish cooling.

Nutrition Facts : Calories 95, Fat 5.1, SaturatedFat 1.6, Cholesterol 9, Sodium 69.7, Carbohydrate 11.5, Fiber 0.6, Sugar 7, Protein 1.1

CRANBERRY-COCONUT CHEWS



Cranberry-Coconut Chews image

The most delicious cookies I have ever tasted! The coconut and orange zest make this the perfect special holiday cookie! I saw this recipe in an advertisment for Challenge Butter and I wanted to try a new cookie for the holidays...out of about a dozen different types of cookies I bake each year, these were and are the BEST! And you don't have to make them very big, they make great bite size treats as well! *Recipe developed by Sunset Magazine Test Kitchens for Baking with Challenge Butter.www.sunsetmagazine.com

Provided by lauriestoner

Categories     Drop Cookies

Time 37m

Yield 6 dozen cookies

Number Of Ingredients 10

1 1/2 cups butter, at room temperature (tested using Challenge Butter)
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
1 large egg
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

Steps:

  • In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.
  • In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.
  • Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets.
  • Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
  • NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.

Nutrition Facts : Calories 1056.4, Fat 55.8, SaturatedFat 36.8, Cholesterol 157.3, Sodium 558.9, Carbohydrate 133, Fiber 4.1, Sugar 78.1, Protein 9.3

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