Coconut Cream Club Sandwich Recipes

Steps:

• With an electric mixer, beat butter, sugar, and salt until smooth. Mix in flour, then coconut, beating until a dough forms. Transfer to a piece of waxed paper; pat into a rectangular log, about 3 inches wide and 6 inches long. Wrap with waxed paper; freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees, with racks in upper and lower thirds. With a serrated knife, slice log of dough crosswise 1/4 inch thick (you should have 24 slices); arrange slices on two baking sheets.
• Bake until golden, rotating sheets from top to bottom and front to back halfway through, 20 to 25 minutes (watch closely toward end of cooking time to avoid overbrowning). Cool completely on sheets.
• Dividing evenly, spread ice cream on flat side of half the cookies; sandwich with remaining cookies, flat side down. Freeze on a baking sheet until firm, about 3 hours.

Steps:

• Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.
• Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.
• Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
• Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.
• Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.

Steps:

• Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
• Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
• Freeze for 30 minutes.
• Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
• Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
• Sprinkle shredded coconut on top.
• Freeze for 1 hour, or until chocolate layer has set.
• Cut into 16 squares.
• Enjoy!

Steps:

• Heat a large non-stick skillet over medium heat. Add bacon and cook until crispy and brown, about 5 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Combine the avocado, tomato, onion, basil, lime juice, and bacon in a small bowl. Season with kosher salt and pepper to taste. Divide the avocado mixture evenly among the tortillas, leaving at a 1-inch border around the edge. Divide the turkey and arugula among the tortillas, and wrap.

Steps:

• Whisk the flour, arrowroot, sage, salt, thyme, pepper, and baking powder in a large bowl to blend. Whisk in the soy milk to form a smooth thin batter. Cut the Seitan Dough into 4-inch squares that are 1/3 to 1/2-inch thick. Dip the seitan squares into the batter to coat completely, then dip into the panko crumbs to coat. Arrange the coated seitan squares on a baking sheet. Cover and refrigerate at least 1 hour and up to 1 day.
• Heat 1/2-inch of oil in a large frying pan over medium-high heat. Add the coated seitan squares and fry for 1 1/2 minutes on each side, or until heated through, crisp and golden brown. Using a metal spatula, transfer the seitan squares to a paper towel-lined plate to absorb any excess oil.
• Spread the veganaise over 1 side of each slice of toasted bread. Top 6 toasted bread slices with the fried seitan, bacon, avocado, tomato, and lettuce. Top each with a second slice of toasted bread, veganaise side down. Cut the sandwiches in half and serve.
• Preheat the oven to 350 degrees F.
• Line an 8-inch square baking pan with 2-inch-high sides with parchment paper. Lightly oil the parchment paper. Heat 1 tablespoon oil in a heavy skillet over medium heat. Add the onion and garlic and saute for 5 minutes, or until tender. Set aside to cool.
• Stir the gluten flour, garbanzo flour, nutritional yeast, and salt in a large bowl to blend. Puree the beans, 1/2 cup canola oil, tamari, and sauteed onion mixture in a blender until smooth, adding some of the water to create a smooth and creamy consistency. Whisk the bean puree and the remaining water in another large bowl to blend. Quickly stir the bean mixture into the flour mixture until a very wet dough forms. Transfer the dough to the prepared baking pan and smooth the top. Cover with aluminum foil.
• Place the pan of Seitan Dough in a larger roasting pan. Add enough water to come halfway up the sides of the pan of seitan. Bake for 2 hours, adding more water to the roasting pan if necessary, or until the seitan is firm on top. Cool the seitan to room temperature. Quarter the seitan into 4 equal (1-pound each) squares.
• The seitan will keep for 2 days, covered and refrigerated. Wrap the seitan squares separately in plastic wrap, then enclose them in a resealable plastic bag and freeze them up to 1 week, if desired.
• Mix the maple crystals and salt on a large plate. Dip the tempeh into water, then into the maple mixture, turning to coat both sides evenly. Wrap the tempeh pieces with plastic wrap and place them on a small baking sheet (such as one used for a toaster oven). Place a small baking dish atop the tempeh. Weigh the baking dish down with about 3 pounds of weight, such as with 2 (28-ounce) cans of tomatoes. Refrigerate at least 1 day and up to 2 days.
• Prepare a stovetop smoker according to the manufacturer's instructions. Smoke the tempeh over medium heat for 40 minutes, or until it is golden brown. Cool the tempeh. Preheat the oven to 350 degrees F.
• Line 2 heavy large baking sheets with aluminum foil. Lightly coat the foil with 2 teaspoons of oil. Using a very sharp large knife, cut the tempeh lengthwise into 1/8-inch-thick strips. Arrange the tempeh strips in a single layer over the prepared baking sheets. Brush 2 teaspoons of oil over the tempeh strips. Bake the tempeh strips for 20 minutes, turning the strips after 10 minutes and brushing them with the remaining 2 teaspoons oil, or until they are crisp and golden brown.
• The tempeh bacon will keep for 1 week. Cool it to room temperature, then store it in an airtight container at room temperature.

Steps:

• Make the Peanut Butter Coconut Cream:
• In a high-speed blender, combine the dates, peanut butter, and coconut. Blend together on high speed, gradually adding in the almond milk, ¼ cup at a time (you may not need it all). The mixture should be very creamy. Continue to blend and scrape down the sides of the blender until that smoothness is achieved. Cover and set aside.
• Make the cookies:
• Preheat the oven to 350°F and line a cookie sheet with parchment paper.
• In a medium bowl, combine the peanut butter, maple syrup, and vanilla. Mix together until smooth.
• In a separate medium bowl, whisk together the oat flour, almond flour, baking powder, and salt.
• Combine the flour mixture and the peanut butter mixture, and then add the almond milk to help everything come together. The dough should be pliable and easy to roll into balls.
• Create 1- to 2-inch balls of the dough and place them some distance apart on the lined cookie sheet. Flatten the cookies gently with your hands until they are ¼ to ½ inch thick. (You want them fairly thin to create the sandwiches.) Bake for 13 to 15 minutes until the cookies have risen, and are golden around the edges. Then let them cool on the sheet slightly before transferring to a wire rack to cool completely.
• Once the cookies are completely cooled, take 2 equal-size cookies and flip them over so the flat side (the bottom) is facing up.
• Spread 1 to 2 tablespoons or more (depending on how thick you want the filling!) of the Peanut Butter Coconut Cream on one of the cookies and place the second cookie, flat side down, right on top of it. Do this for the rest of the batch until all the cookie sandwiches are assembled. Sprinkle with confectioners' sugar, if desired, before serving.