Coconut Bites Recipes

Steps:

• Whisk the egg white until stiff.
• Mix in the sugar until shiny then fold in the coconut.
• Roll the mixture into small balls and evenly cover with coconut then place them on a baking tray with greaseproof paper.
• Bake in the center of the oven at 180C/gas mark 4 or until golden.
• ENJOY!!!

Steps:

• In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
• Pour the remaining 1/4 cup coconut into a separate small, shallow bowl.
• Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.
• Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.

Steps:

• Place the dates in a medium bowl and cover with warm water (about 100 degrees F). Let sit for 2 minutes. Drain well and place in a food processor with the oats, almonds, flax seeds and 1 teaspoon salt. Process until the oats and almonds are minced, about 2 minutes. Add 1/2 cup coconut flakes, the almond butter and cacao nibs and blend until fully incorporated, scraping the sides of the food processor down as needed, 1 to 2 minutes.
• Shape the mixture into 2 tablespoon-sized balls (a 1-ounce scoop works well here). Once all of the mixture has been shaped, place the remaining 1/4 cup of coconut flakes in a small bowl and roll each ball in the coconut flakes to fully coat. Store in an air-tight container for up to 2 weeks in the refrigerator.

Steps:

• After getting off the shell of a coconut, break it into pieces. (Peel jicama and cut into slices as well as slicing a cucumber - choose what you want.).
• Sprinkle lemon juice on each piece.
• Sprinkle chile powder on each piece.
• Serve.
• Good chilled.

Steps:

• Heat oven to 400°F.
• Mix flour, coconut, salt, pepper and garlic powder together.
• Dip chicken bites in the egg, then in the flour mixture. Place the chicken bites onto a greased cookie sheet or baking pan.
• Drizzle with melted butter.
• Bake approximately 25 minutes or until the chicken is browned and cooked through.
• Turn once during cooking.
• This is good served with an apricot or plum dipping sauce. Jan.

Steps:

• Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of wax paper, leaving a 2-inch overhang on both sides.
• Mix together flaked and dried coconut and condensed milk with your fingertips until combined well, then firmly press into pan in an even layer with offset spatula. Chill, uncovered, 5 minutes.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Spread chocolate evenly over coconut layer with offset spatula and chill until firm, 5 to 7 minutes.
• Lift confection onto a cutting board using overhang and halve confection with a sharp knife. Sandwich halves together, coconut sides in, to form an 8- by 4-inch rectangle, then discard wax paper. Cut rectangle into 32 (1-inch) squares. Arrange paper cups (if using) on a platter and fill with candies. Chill, covered, until ready to serve.

Steps:

• Heat oven to 350°F.
• Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
• Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from sides of pan. Remove from pan to wire racks; cool completely.
• Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
• Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
• Refrigerate 1 hour.