COCONUT DELIGHTS RECIPE BY TASTY
Here's what you need: graham cracker, sweetened condensed milk, coconut
Provided by Ilana Kemp
Yield 10 servings
Number Of Ingredients 3
Steps:
- First, crush the biscuits or crackers into a fine meal in a bowl.
- To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
- Take two tablespoons of batter and roll into a ball.
- In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
- Repeat with the rest of the mixture until done.
- Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
- Retrieve and serve.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 45 grams
COCONUT - FILLED CHOCOLATE DELIGHTS
These cookie I would have called Almond Joy cookies. They look delicious. ***untried recipe *** got recipe and picture from WWW.Pillsbury.com
Provided by Karla Everett
Categories Chocolate
Time 30m
Number Of Ingredients 6
Steps:
- 1. Reserve 20 almonds ; set aside ; chop remaining almonds.
- 2. In a med. bowl , stir chopped nuts , coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temp. for 10 min. to soften.
- 3. Meanwhile , heat oven to 350°F. In large bowl , knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap ; set aside.
- 4. For each cookie , press 1 rounded TBS. dough into 3" round. Place 1 TBS. coconut mixture on center of each round ; wrap dough around filling , press edges to seal ; shape into a ball ; Place balls 3" apart on ungreased cookie sheets. Press each ball with fingers into 2-1/2" round. Press 1 whole almond on each cookie.
- 5. Bake 9-12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely. about 30 minutes.
- 6. In small micowavable bowl , microwave choc. chips uncovered on high 10 to 20 sec. Stirring every 10 sec. ; until smooth. Place in resealable food-storage plastic bag ; cut small tip from corner of the bag. Drizzle choc. over cookies.
- 7. Before storing , let cookies stand at room temp. until choc. is set. Store in airtight container.
NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
MOM'S TEXAS DELIGHT
You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.
Provided by NIXIECHICK
Categories Desserts Custards and Pudding Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
- In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
- In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
- Spread remaining whipped topping over the top, and garnish with chopped pecans.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 42.9 g, Cholesterol 44.1 mg, Fat 28.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 15.9 g, Sodium 304.6 mg, Sugar 28.9 g
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
- Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
- Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
CHOCOCONUT CHIP COOKIES
I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.
Provided by Reena B.
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 20m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g
COCONUT-CHOCO DELIGHTS
Coconut flakes in the batter make these extremely moist; chocolate frosting on top is pure decadence!
Provided by RecipeNut
Categories Dessert
Time 42m
Yield 14 cupcakes, 14 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Line two standard cupcake pans with 14 foil or paper liners.
- Cupcakes: In a medium-size bowl, whisk flour, baking powder and salt.
- In a large bowl, with an electric mixer, beat together shortening, butter and sugar until creamy. Add egg whites and beat until very light and foamy about 3 minutes. Add half the flour mixture, followed by evaporated milk and then remaining flour mixture. Stir in coconut extract
- and coconut. Spoon a scant 1/3 cup batter into each cupcake liner.
- Bake at 350 degrees for 25 to 27 minutes, or until lightly browned on top. Remove from pan; cool completely on a wire rack.
- Frosting: Place chocolate in the bowl of a food processor. Heat evaporated milk just until it simmers; pour over chocolate. Let sit 10 minutes, then pulse processor until smooth. Add sugar and extract. While processor is running, add butter gradually. Process until thickened
- to good piping consistency. If needed, refrigerate 5 minutes to firm. Transfer to a large piping bag fitted with a medium-size tip. Beginning at the edge of one cupcake, pipe frosting in a concentric circl. Repeat with all cupcakes. (You may also simply spread frosting onto cupcakes.).
Nutrition Facts : Calories 494.4, Fat 32.3, SaturatedFat 16.7, Cholesterol 38.3, Sodium 227.1, Carbohydrate 50.4, Fiber 2.6, Sugar 30.2, Protein 6.5
COCONUT CHOCOLATE DELIGHTS
Fall in love with these delicious Coconut chocolate delights!! Nothing tops the taste of rich chocolate and sweet coconut rolled into one treat. Every bite is filled with delight!!
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Combine flour and cocoa in top of a double boiler. Stir well to blend.
- Add egg and sweetened condensed milk; beat until smoothly blended.
- Cook over simmering water, stirring occasionally, until thick enough to hold its shape, about 15 minutes.
- Remove from heat; stir in butter and almond extract. Cool.
- Drop by teaspoonful into coconut. Toss in coconut and shape into balls.
- Chil for 1 hour or until firm. Store in airtight container in refrigerator.
Nutrition Facts : Calories 103.8, Fat 5.6, SaturatedFat 4.3, Cholesterol 15.3, Sodium 28, Carbohydrate 12.2, Fiber 1.3, Sugar 8.8, Protein 2.4
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
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- Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
- Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
- For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.
- Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
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