COCONUT CRUST
This makes for a different type of pie.
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 2
Steps:
- Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g
TOASTED COCONUT SHORTBREAD
These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 2h
Yield About 24 cookies
Number Of Ingredients 9
Steps:
- Using an electric mixer and a medium bowl (or a stand mixer fitted with the paddle attachment), beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.
- Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by 1/2 cup coconut and beat just to blend.
- Divide dough in half, then place each half on a large piece of plastic wrap. Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and protect your hands from getting all sticky. Start to form into a log (this will give a subtle cinnamon swirl-like effect - if this idea stresses you out, you can also just add the cinnamon with the flour and coconut in step 2).
- Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are about 1 1/2 to 2 inches in diameter. Chill until firm, at least 1 1/2 hours.
- Heat oven to 350 degrees. Line a rimmed baking sheet (two, if you've got 'em) with parchment paper. Brush outside of logs with egg wash. Roll logs in unsweetened coconut.
- Slice each log into 1/4-inch-thick rounds. Dip each round on one side into sanding sugar (no need to egg wash, the sugar should just stick). Arrange on prepared baking sheet, sugar-side up, about 1 inch apart (they won't spread much). Bake cookies until edges are just beginning to brown, about 10 to 12 minutes. Let cool slightly before eating them all.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 73 milligrams, Sugar 7 grams, TransFat 0 grams
TOASTED COCONUT WAFERS
These cookies are loaded with coconut and toasted is YUMMMM! I always use almond extract! Cooking time does not include chilling time.
Provided by RecipeNut
Categories Dessert
Time 27m
Yield 56 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt; beat until combined. Beat in egg yolk. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and 1 cup toasted coconut.
- Divide dough in half. Shape each half into 8 inch roll. Brush rolls with egg white, then roll in 1 1/2 cups coconut to coat. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours.
- Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet.
- Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.
VANILLA WAFER COCONUT CAKE
This cake recipe, which came from my mother in Alabama, contains no flour-but it's delicious!
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each until light and fluffy. Add wafers to creamed mixture alternately with milk. Fold in coconut and nuts. , Pour into a greased and floured 10-in. tube pan with a removable bottom. Bake at 350° for 1-1/2 hours, testing after 1 hour. Cool on wire rack 15 minutes before removing from pan. Cool completely. If desired, garnish with whipped cream or ice cream.
Nutrition Facts :
TOASTED COCONUT BANANA PUDDING FOR TWO
This is a mash-up of two of my favorite desserts, banana pudding and coconut cream pie. I sub in coconut milk and coconut cream to cut back on the dairy and add another layer of coconut flavor, then bump up the flavors with vanilla bean, toasted coconut, sliced bananas and crunchy vanilla wafers. Instead of committing to a big batch of pudding, you can make just enough for two servings in individual parfait glasses or jars.
Provided by Megan Mitchell
Categories dessert
Time 1h25m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
- Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
- Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
- Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
- When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
- To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.
TOASTED COCONUT SHORTBREAD
Make and share this Toasted Coconut Shortbread recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 45m
Yield 7 dozen, 28 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in vanilla.
- In a separate bowl, combine flours, corn starch, and coconut. Add to butter mixture and mix until blended. Shape dough into a flattened disc. Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
- On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary. Cut dough into rounds with a 2 inch cookie cutter dipped in flour. Reroll dough as necessary, without adding too much flour. Place cookies on parchment-lined baking sheets. Sprinkle lightly with sugar.
- Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden. Cool on wire racks.
TOASTED COCONUT WAFFLES
Categories Breakfast Brunch Dessert Coconut Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.
- Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in 3/4 cup coconut; set aside remaining coconut.
- Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.
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TOASTED COCONUT WAFFLES RECIPE | BON APPéTIT
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4/5 (87)Estimated Reading Time 1 minServings 4
- Preheat oven to 400°. Toast coconut on a rimmed baking sheet until golden brown, about 2 minutes. Let cool.
- Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not overmix). Mix in ¾ cup coconut; set aside remaining coconut.
- Heat a waffle iron until very hot. Coat with nonstick spray. Working in batches, cook waffles until golden brown. Serve topped with butter, syrup, and reserved coconut.
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- In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted coconut.
- Divide dough in half. Shape each half into an 8-inch roll. Brush rolls with egg white, then roll in the 1 cup shredded coconut to coat. Wrap each roll in plastic wrap or waxed paper. Chill for 4 to 24 hours or until dough is firm enough to slice.
- Preheat oven to 375°F. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
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