Coconut Crunch Delight Recipes

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.

Steps:

• In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
• 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 same baking pan.
• In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
• Spoon over crust.
• Top with remaining crumb mixture.
• Cover and refrigerate overnight.
• Garnish with strawberries, if desired.

Steps:

• Preheat the oven to 350 degrees, and in a bowl, combine the melted butter, flour, coconut, brown sugar and almonds. Press this mixture lightly into a greased 13×9 pan. Bake 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide the crumb mixture in half I just take out half from my pan and then spread the remaining crumbs evenly in the same pan. Whisk the pudding mixes and the milk until the pudding is completely dissolved. Fold in your Cool Whip In a glass bowl put half the crumbs into bottom spoon this mixture over the crumbs. Top with the remaining half of "crunch" crumbs! Cover and refrigerate for at least 2 hours or this is a great recipe to make a day ahead! It's absolutely wonderful!

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

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!

Steps:

• Mix and pour all ingredients into a buttered 9" pie pan and bake at 350* for 20 minutes.
• Serve with whipped cream or Cool Whip topping -- .

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in cookie crumbs. Add the coconut, almonds and vanilla; mix well. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave-safe bowl, combine chocolate chips and shortening. Microwave on high until melted, stirring every 15 seconds; stir until smooth. Dip balls into melted chocolate; shake off excess. Place on waxed paper until set. Store in an airtight container in the refrigerator.