Strawberry Coconut Angel Pillows Recipes

STRAWBERRY COCONUT COOKIES

Steps:

• Place all but 1/2 cup coconut in a large mixing bowl. Place the 1/3 cup coconut in a smaller bowl.
• In the larger bowl, add the strawberry Jell-O powder, and all but about a tablespoon of sweetened condensed milk. Add the tablespoon of sweetened condensed milk to the smaller bowl.
• Mix the strawberry mixture. Add a couple of drops of green food coloring to the smaller bowl and mix.
• Take a scant tablespoon of the strawberry mixture and shape into strawberry shapes.
• Take a tiny amount of the green coconut and press onto the end of each strawberry.
• Store covered in the refrigerator.

ANGEL PILLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
• In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.

STRAWBERRY COCONUT ANGEL PILLOWS

Steps:

• 1. cover a cookie sheet with aluminum foil. Preheat oven to 350
• 2. Combine cake mix, soda and extract together till blended. Mix on medium speed for about one minute. Fold in coconut flakes.
• 3. Drop by teaspoon onto cookie sheet and bake 10-12 minutes. They should be pink not browned. Place on cooling rack while still hot.

ANGEL PILLOWS

Steps:

• Heat oven to 350*.
• Grease a baking sheet and set aside.
• Cream 1/2 C crisco, the cream cheese, and milk in medium bowl until well blended.
• Beat in brown sugar and mix in 1/2 C preserves.
• Combine flour, baking powder, cinnamon, and salt.
• Mix into creamed mixture.
• Stir in coconut and drop 2 Tbsp of dough into a mound on baking sheet to form each cookie.
• Place 2" apart and bake for 14 minutes.
• Cool for 1 minute and remove cookies to cooling rack.
• Cool completely before frosting.
• For frosting, combine frosting ingredients in small bowl.
• Beat until well blended.
• Frost cooled cookies and sprinkle each with coconut.
• HINT: Also try peach or pineapple preserves!

STRAWBERRY PILLOWS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.

STRAWBERRY HEART PILLOWS

Steps:

• Thaw puff pastry as directed on package; unfold.
• Preheat oven to 350F degrees.
• Using 2-inch heart-shaped cookie cutter, cut into 16 hearts (or, if it isn't Valentines or some other romantic occasion, use a sharp knife and cut into 30 1-1/2-inch squares).
• Place on ungreased cookie sheets and bake for 20 minutes or until golden.
• Remove from cookie sheets and cool completely on wire racks.
• Split each heart in half horizontally.
• Spread 1 teaspoon jam or preserves on bottom half of each heart.
• Top with a big spoonful of whipped topping.
• Cover with top half of heart.
• Garnish with a small spoonful of whipped topping and a strawberry slice.
• Refrigerate until ready to serve.

STRAWBERRY PUFF PILLOWS

Steps:

• 1. NO COOKING . .(Yeah) Slice almost in 1/2 each croissants roll Sideways.
• 2. Mix your Whipping cream with 1/2 cup Pdr Sugar. WHIP til Stiff peaks. NOTE: (you do not want these Overly sweet) Mix your Diced or Sliced Fresh Berries into the Whipped cream.
• 3. Fill each croissants with the Whipped Cream Mixture, over filling is fine, (as if a pillow over filled) Sprinkle Dusting of powdered Sugar over tops of each, Serve Immediately or Chill in refer till serving time. (Optional; place a berry on top of each for Eye appeal. ENJOY.