COCONUT CHOCOLATE SLICES
These crispy cookies with a chewy coconut center travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Beat cream cheese, granulated sugar and vanilla until smooth. Stir in coconut and nuts. Refrigerate until easy to handle. , Meanwhile, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg, chocolate and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Refrigerate until easy to handle, about 30 minutes., Roll dough between waxed paper into a 14x4-1/2-in. rectangle. Remove top piece of waxed paper. Shape coconut filling into a 14-in. roll; place on dough, 1 in. from a long side. Roll dough around filling and seal edges. Wrap and refrigerate 2-3 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets, reshaping if necessary. Bake until set, 8-10 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 61mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COCONUT SLICE
This is a quick and easy slice to make using ingredients you'd have in your pantry. I increase the ingredients by 1/2 to fit the size of my slice pan and it works great.
Provided by Rainette
Categories Bar Cookie
Time 25m
Yield 24 small pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
- Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first).
- Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
- Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
- Cut into squares to serve.
Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 4.1, Cholesterol 13.4, Sodium 134.1, Carbohydrate 19.4, Fiber 0.6, Sugar 13.7, Protein 0.9
CHOCOLATE COCONUT SLICE
Make and share this Chocolate Coconut Slice recipe from Food.com.
Provided by Kiwi Kathy
Categories Dessert
Time 55m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
- Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
- Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
- Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.
Nutrition Facts : Calories 232.9, Fat 11.9, SaturatedFat 8, Cholesterol 34.3, Sodium 119.2, Carbohydrate 32.2, Fiber 1.7, Sugar 24.8, Protein 2
COCONUT CHOCOLATE SLICE
Very easy and cheap slice that the whole family will like. Made from ingredients you will easily find in your pantry.
Provided by kay cameron
Categories Bar Cookie
Time 30m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix together coconut, flour, cocoa and sugar.
- Melt butter, cool and beat in egg. Add to flour mix. Mix together.
- Press into tray. Bake at 350°F for 20 minutes.
- Ice while hot. Cut into squares when cold.
- Icing:.
- Add butter, coconut and milk to a saucepan, simmer for a few minutes. Add icing. Mix together then spread over hot slice.
Nutrition Facts : Calories 266.2, Fat 15, SaturatedFat 10.6, Cholesterol 42.6, Sodium 208.3, Carbohydrate 32.4, Fiber 1.7, Sugar 22.9, Protein 2.3
CHOCOLATE COCONUT SLICE
Chocolate Coconut Slice
Provided by kevinhancock
Time 40m
Yield Makes Slices
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/160C fan/Gas 4. Line a shallow 20 x 30cm tin with baking paper. In a small saucepan or microwave oven, melt the butter and leave it to cool.
- In a large bowl, mix the coconut and sugar together, then add the melted butter and lightly beaten eggs and stir to combine. Stir the chopped chocolate through the mixture.
- Press the mixture into the prepared tin and bake for 20 minutes until firm. Leave the slice in the tin for about 5 minutes after youâve removed it from the oven, then cut into rectangles and transfer onto a wire rack to cool completely
COCONUT SLICE
This can also be made as a chocolate coconut slice. One for the lunchbox or with a nice cup of tea or coffee. Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation.
Provided by Jen T
Categories Bar Cookie
Time 40m
Yield 16-20 bars or squares
Number Of Ingredients 9
Steps:
- Sift together the self raising flour and salt (and cocoa if using) into a bowl.
- Add the sugar, coconut, and melted butter.
- Mix well.
- Stir in the beaten eggs and milk (and vanilla if using).
- Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
- When cold ice/frost with either lemon or chocolate icing/frosting.
- Sprinkle some extra coconut over top of icing/frosting if liked.
- Cut into bars or squares.
CHOCOLATE SLICE
This recipe is easy to make and is very budget friendly. Its great for lunchboxes and makes a great after school snack. The recipe can be easily doubled or halved depending on how much you wish to make and can also be frozen.
Provided by limegreen cupcake
Categories Lunch/Snacks
Time 30m
Yield 30 squares, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 degrees c or 165 degrees for a fan forced oven.
- Grease and line a lamington tray with baking paper, I usually spray the pan with cooking spray and place a strip of baking paper across the middle section so that I can lift the slice out of the tin to cut it.This way your tin will not be damaged by the knife when you cut the slice.
- Sift the flour and cocoa into a mixing bowl. Add the coconut and the sugar and mix to combine.
- To the melted butter add the vanilla and then add this to the dry ingredients and mix well.
- place the mixture into the slice tin and spread out evenly, bake in the oven for 20 mins and then cool.
- To make the icing sift the icing sugar and the cocoa into a bowl and add the water and butter and mix well.
- Spread the icing over the top of the slice and cool in the fridge for an hour before slicing.
- To remove the slice from the tin,gently lift the baking paper at the sides and the slice will lift out easily. Place the slice on a cutting board and cut into squares.
- This slice can be kept in an airtight container for up to a week and can also be frozen for up to a month.
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