Banana Coconut Amaze Balls Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
• In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas.
• Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks.
• To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Steps:

• Pick out a ripe banana or microwave a banana for 40 seconds then mix with Macadamia Nut Cookie in a medium mixing bowl . Process dates in a food processor pulsing until they are cut up into small pieces. Combine with banana and coconut butter mixture and add cinnamon and vanilla. Cover a baking sheet with parchment paper and use an ice cream scoop to place 'amaze-balls' onto the sheet. (Optional: stick a couple of chocolate chips on top of the balls before freezing). Freeze banana-coconut balls for 20 minutes. Once balls are frozen and firm, melt chocolate chips in double broiler or microwave, melting 30 seconds at a time and stirring. Carefully dip ball into melted chocolate and place on the parchment sheet again. Be sure to cover the sides for more chocolate flavor and repeat for the rest of the batch. Place in refrigeration if they are being served right away or freeze for later! . Enjoy!!!

Steps:

• Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.