Chocolate Coconut Crispies Recipes

Steps:

• Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
• Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
• Enjoy!

Steps:

• Preheat oven to 350°F Beat softened butter in a bowl, then add both sugars and beat for two minutes. Add egg and beat until creamy.
• Pour in melted chocolate. (**You can also use cocoa: three tablespoons of cocoa and one tablespoon of butter for every ounce of baking chocolate needed.).
• Stir in flour, baking powder and baking soda until just combined. Add oats and coconut.
• Drop slightly rounded teaspoonfuls of dough onto cookie sheets. Bake for 10 minutes and let cool briefly on the pans before removing to a storage container.

Steps:

• Place the cereal in a bowl. In a saucepan combine the brown sugar and corn syrup and bring to a boil. Boil for 1 minute then turn off the heat. Stir in the peanut butter then pour it over the cereal and stir immediately to combine and coat. Press into greased mini muffin tins (you'll probably need 3 tins) and let cool to set about 15 minutes. Pop out and store at room temperature.

Steps:

• In a microwave, melt candy bars and 1/2 cup butter; stir until blended. Stir in cereal. Pat into a greased 11x7-in. pan. , Melt chocolate chips and remaining butter; stir until smooth. Spread over cereal mixture. Refrigerate until firm. Cut into bars.

Steps:

• Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
• Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat oven to 350 degrees. Sift together flour, sugar, and salt into a medium bowl. Add coconut milk, and stir until well combined. Stir in vanilla and shredded coconut. Add butter, and stir until combined. Refrigerate 30 minutes.
• Drop teaspoons of batter onto baking sheets lined with nonstick baking mats, spacing about 3 1/2 inches apart. Using moistened fingers, gently flatten cookies to the size of quarters.
• Bake, rotating sheets halfway through, until cookies are flat and edges are golden, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely. Wipe mats and cool sheets between batches.

Steps:

• Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
• Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
• Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
• Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
• Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
• Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
• Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
• Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
• Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.