Toasted Coconut Cocktail Recipes

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COCONUT MARGARITA



Coconut Margarita image

Snow-white coconutmargaritas -- rimmed withtoasted coconut -- are a tropicaltwist on the tequila classic.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 6

1 cup sweetened shredded coconut
1/2 teaspoon salt
1/2 cup freshly squeezed lime juice, plus 2 tablespoons for glasses (about 5 limes)
3/4 cup Coco Lopez or cream of coconut
1/2 cup plus 2 tablespoons tequila
1/4 cup Cointreau or other orange liqueur

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet, toss coconut with the salt. Spread on sheet; toast in oven, stirring frequently, until golden brown, 8 to 10 minutes. Let cool, then crush with your hands until crumbly.
  • Pour 2 tablespoons lime juice into a shallow dish. Place coconut mixture in another dish. Dip rims of two cocktail glasses in lime juice, then in coconut mixture, coating well.
  • Combine remaining ingredients with 1 cup ice in a blender; puree until smooth. Divide evenly between prepared glasses, and serve immediately.

HOW TO TOAST COCONUT



How to Toast Coconut image

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

Categories     main dish

Time 12m

Yield 4 servings

Number Of Ingredients 1

1 c. Shredded Or Flaked Coconut

Steps:

  • Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3-4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

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