JEWELED COCONUT DROPS
Red raspberry preserves add a festive flair to these tender coconut cookies. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. -Ellen Marie Byler Munfordville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.
Nutrition Facts : Calories 220 calories, Fat 11g fat (8g saturated fat), Cholesterol 22mg cholesterol, Sodium 142mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE BREAKFAST RING
"This beautiful breakfast ring is perfect for a special occasion," writes Wendy Fitzgerald from her home in Eau Claire, Michigan. Whether formed into a festive wreath or shaped into two rectangles, it's so yummy that no one will ever suspect the sweet treat starts with convenient crescent rolls.
Provided by Taste of Home
Time 40m
Yield 1 coffee cake, 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, sugar and orange zest until blended; set aside., Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350° for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack., Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE COCONUT CREAMS
Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays. -Julie Fornshell, Bismark, North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 dozen.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts :
ORANGE & COCONUT RING
Number Of Ingredients 12
Steps:
- Combine rolls and roll into an 18 x 10-inch rectangle. Brush with melted butter. Combine coconut, sugar and orange peel. Spread evenly over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side near the top and facing the center in a sprayed 10-inch tube pan. Pinch ends together. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F for 30-35 minutes. Remove from pan to cooling rack. For glaze, combine everything but the coconut in a saucepan. Bring to a boil. Boil and stir for 2 minutes. Spoon or brush over warm ring and sprinkle with toasted coconut.
Nutrition Facts : Nutritional Facts Serves
ORANGE COCONUT BALLS
When my mother first made these slightly sweet morsels years ago, we immediately fell in love with their unique flavor. -Helen Youngers, Kingman, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first 5 ingredients. Roll into 1-in. balls, then roll in confectioners' sugar. Store in the refrigerator. Roll in additional confectioners' sugar before serving.
Nutrition Facts : Calories 98 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 46mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
ORANGE AND COCONUT RING
Yield 14
Number Of Ingredients 12
Steps:
- Combine rolls and roll into an 18x10-inch rectangle. Brush with melted butter. Combine coconut, sugar and orange peel. Spread evenly over dough. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side near the top and facing the center in a sprayed 10-inch tube pan. Pinch ends together. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 30-35 minutes. Remove from pan to cooling rack. For glaze, combine everything but the coconut in a saucepan. Bring to a boil. Boil and stir for 2 minutes. Spoon or brush over warm ring and sprinkle with toasted coconut.
Nutrition Facts : Nutritional Facts Serves
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