COCONUT BISCUITS
These biscuits are a Jamaican specialty and they're crispest the day they're made.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 40
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.
- Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.
- Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.
- Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.
COCONUT BISCUITS (CONGOLAIS)
Make and share this Coconut Biscuits (Congolais) recipe from Food.com.
Provided by jkoch960
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F; butter a baking sheet.
- In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
- Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter).
- Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
- Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.
NO-COOK CHOCOLATE COCONUT BUDINO
Provided by Giada De Laurentiis
Categories dessert
Time 6h5m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl whisk together the almond milk, coconut yogurt, cocoa powder, maple syrup, vanilla and salt. Stir in the chia seeds. Cover and refrigerate for at least 6 hours or until thickened to the consistency of pudding. Serve topped with the chocolate almonds and raspberries.
COCONUT BISCOTTI
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
- Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
- Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
- Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
- Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.
COCONUT WHOLE-WHEAT BISCUITS
Introducing whole wheat and coconut flours into the outline of a traditional buttermilk biscuit really transforms the flavor without detracting from the crisp flakey texture of a good biscuit. Coconut flour absorbs moisture much more than other flours, so don't be tempted to add more than called for or you could end up with dry biscuits!
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2/3 cup each all-purpose and whole-wheat flour, 1/4 cup coconut flour, 1 tablespoon baking powder and 1 1/2 teaspoons kosher salt. Work in 6 tablespoons diced cold butter. Stir in 3/4 cup buttermilk and knead a few times. Pat until 1/2 inch thick on a floured surface, fold into thirds and pat into a 1-inch-thick rectangle; cut into 8 squares. Brush with buttermilk; sprinkle with salt and hemp hearts. Bake on a baking sheet at 425˚ F, 20 to 25 minutes.
CONGOLAIS
Make and share this Congolais recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven at 400°F; prepare a baking sheet.
- Pour the egg whites, sugar and vanilla sugar into a saucepan over medium heat, then start whisking vigourously until they get hot and frothy.
- Take away from flame and keep whisking until temperature cools down a bit.
- Pour the shredded coconut in all at once and mix together with a wooden spoon.
- Place balls of coconut mixture on the baking sheet (about 2.5 inches in diameter).
- Bake for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
- Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream.
Nutrition Facts : Calories 505.5, Fat 32.1, SaturatedFat 28.4, Sodium 59.9, Carbohydrate 54.5, Fiber 8.1, Sugar 46.3, Protein 6.1
COCONUT BISCUITS
Steps:
- Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds.
- Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut.
- Bake in a preheated 450 degree oven for 12-15 minutes
GLEN'S COCONUT BISCUITS (COOKIES)
I started making these when my kids were tiny. They are quick, very, very easy and they taste great.
Provided by Ninna
Categories Dessert
Time 15m
Yield 18 cookies
Number Of Ingredients 5
Steps:
- Sift flour into bowl, add sugar and coconut.
- Melt butter, add to dry ingredients with egg yolk and mix to make a firm dough.
- Roll teaspoonsfull of mixture into balls, place on greased baking tray and flatten with fork.
- Leave space between biscuits and bake 10-15mins at 180degC - 200degC (350degF - 400degF) or until brown.
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
COCONUT COOKIES
Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles
Provided by Liberty Mendez
Categories Afternoon tea
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
COCONUT BISCOTTI
Make and share this Coconut Biscotti recipe from Food.com.
Provided by ratherbebaking
Categories Dessert
Time 50m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a large bowl cream together sugar and butter.
- Add vanilla, eggs and coconut.
- Add 1/2 cup flour and baking powder, mix well. Add remaining flour.
- Stir in nuts if desired.
- On a large sprayed cookie sheet divide dough in half and shape into two logs. (I usually spray my hands with non stick cooking spray for this.).
- Bake for 20-25 minutes.
- Reduce oven temp to 300.
- Cool for 5-10 minutes remove logs from cookie sheets to a cooling rack. Cool for 10-15 minutes.
- Cut logs into 3/4 inch slices and place back on cookie sheet, bake for 15-20 minutes or until desired crispness.
- Cool completely and either dip or drizzle with melted chocolate.
- Store in a air tight can or jar. Do not store in plastic.
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