HOW TO TOAST COCONUT
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
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!
TOASTED COCONUT MARSHMALLOWS
Provided by Ina Garten
Categories dessert
Time 8h40m
Yield 20 to 40 marshmallows
Number Of Ingredients 9
Steps:
- Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
- Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.
- Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
- Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
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
This simple process makes a nice garnish for cupcakes or sheet cakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3 1/2 ounces
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
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