Unknownchef86s Coconut Surprises Recipes

COCONUT CHERRY SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place drained cherries on a paper towel.
• Grind slivered almonds in a food processor. Transfer to a bowl.
• Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
• Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
• Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
• Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
• Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.

COCONUT SURPRISE CANDY

Steps:

• In a large bowl, combine coconut, sugar and mashed potatoes; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. In a microwave or double boiler, melt chocolate chips and shortening; stir until smooth. Dip the balls into chocolate and then walnuts if desired. Return to waxed paper until chocolate is set.

UNKNOWNCHEF86'S COCONUT SURPRISES

Steps:

• Cream shortening with vanilla.
• Add sugar gradually, beating til fluffy.
• Add egg and beat well.
• Thoroughly blend in 1 3/4 cups coconut.
• Combine flour, salt, and baking soda.
• Add 1/2 of this mixture to the creamed mixture; mix well.
• Add remainder of mixture; stir til it holds together.
• Shape into 1" balls.
• Roll in remaining coconut.
• Place 3/4" apart on lighly greased cookie sheet.
• Bake at 325 for 15-20 minutes.
• Let cool on cookie sheet, then remove.

UNKNOWNCHEF86'S VERY BEST DINNER ROLLS

Steps:

• Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.
• Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
• Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
• Add flour and mix well.
• Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
• Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
• Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
• Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
• Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
• Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
• Melt the reserved butter and drizzle over the top of the rolls before baking.
• Bake at 400°F for 10-15 minutes or until golden.

UNKNOWNCHEF86'S MEXICAN DRESSING

Steps:

• Combine sour cream and salsa.
• Store tightly covered in the refrigerator.
• If desired, make ahead so the flavors have time to meld.