CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
CHOCOLATE CARAMEL COCONUT TARTS
Yummy and oh so tasty! The marshmallows make this nice and light and no one would guess that they are in there. Try not to serve these warm or at room temperature so the caramel isn't in one chewy chunk!
Provided by Nif_H
Categories < 60 Mins
Time 40m
Yield 24-30 tarts
Number Of Ingredients 10
Steps:
- Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
- In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
- At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
- In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
- Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
- Let cool for 10 to 15 minutes before handling. Serve warm if possible.
Nutrition Facts : Calories 164, Fat 10, SaturatedFat 5.6, Cholesterol 15.8, Sodium 37.4, Carbohydrate 19.5, Fiber 1.6, Sugar 15.2, Protein 2.5
CHOCOLATE-COCONUT COOKIES
I have been entering mainly healthy recipes recently. But, sometimes we just need something sweet and chocolatey. This is almost a candy - very chewy - not too sweet but definately chocolate!
Provided by Trisha W
Categories Dessert
Time 25m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- In the top of a double boiler, over simmering water, heat milk and chocolate until the chocolate melts.
- Remove from heat and stir in the remaining ingredients.
- Drop by level teaspoonfuls 1&1/2" apart on heavily greased cookie sheets.
- Bake in a preheated 300* oven, taking care that bottoms do not burn, 15 minutes or until slightly firm and dry to touch.
Nutrition Facts : Calories 89.7, Fat 6.7, SaturatedFat 3.8, Cholesterol 3.4, Sodium 18.6, Carbohydrate 7.4, Fiber 1.3, Sugar 5.8, Protein 1.6
CHOCOLATE CARAMEL COOKIES
This is my favorite recipe for bake sales and bazaars. Each delightfully sweet chocolate cookie has a fun caramel surprise in the middle, thanks to Rolo candy. Dipped in pecans before baking, they look so nice that they sell in a hurry. —Melissa Vannoy, Childress, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter, 1 cup sugar and brown sugar. Beat in eggs and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture just until combined. Stir in 1/2 cup pecans. , Shape dough by tablespoonfuls around each candy. In a small bowl, combine remaining pecans and sugar; dip each cookie halfway. , Place with nut side up on ungreased baking sheets. Bake at 375° until top is slightly cracked, 7-10 minutes. Cool for 3 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 121 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 60mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT CARAMEL BARS
If you love the taste of Samoa cookies, you will enjoy these gooey and chewy bars loaded with coconut, caramel and chocolate! If you have any question as to lifting these bars from the pan, line the bottom with parchment. This recipe was the grand prize winner for King Arthur Flour and the Baker's Catalogue.
Provided by Bev I Am
Categories Bar Cookie
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
- Increase oven temperature to 350 degrees F.
- In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
- Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
- Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
- Bake for 15 minutes.
- Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
- Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
- Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
- Sprinkle bars with the chocolate chips.
- Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
- Set aside to cool completely.
- Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
- Set on a rack.
- Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
- Stir to combine with milk or cream, drizzle over the bars.
- Garnish with reserved toasted coconut.
Nutrition Facts : Calories 203.5, Fat 10, SaturatedFat 6.8, Cholesterol 18, Sodium 118.5, Carbohydrate 29, Fiber 1.1, Sugar 22.5, Protein 1.7
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