Unknownchef86s Coconut Surprises Recipes

Steps:

• In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk.
• Mix in the coconut.
• Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth.
• Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
• Use toothpicks to hold the balls while dipping in the chocolate.
• Set on wax paper to dry.

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• Stir all ingredients until blended.
• Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
• Cover and refrigerate any remaining pie.

Steps:

• Note: Due to its sticky nature, this recipe is best made in a standing mixer with a dough hook; the truly persistent could probably make this by hand with a bowl and a wooden spoon-- these rolls are worth the extra effort.
• Sprinkle the yeast over the warm milk and let sit for approximately 5 minutes to proof.
• Add sugar, 1/2 cup melted butter, salt and eggs; mix well.
• Add flour and mix well.
• Blend at medium-low speed for about 5-10 minutes, scraping down sides once or twice.
• Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or til doubled.
• Remove the towel and plastic wrap and turn mixer on low to"punch down" the dough; if you wish, you can let the dough raise a second time as it makes for a more flavorful roll.
• Remove the dough from the bowl and divide into 36"plops"; The dough will be very sticky.
• Place"plops", edges just touching, in a buttered 9x13 baking pan; don't bother trying to smooth out the"plops"-- they will smooth out as they raise.
• Cover pan with plastic wrap and let rise til doubled, about 30-40 minutes.
• Melt the reserved butter and drizzle over the top of the rolls before baking.
• Bake at 400°F for 10-15 minutes or until golden.

Steps:

• In a large bowl, combine coconut, sugar and mashed potatoes; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. In a microwave or double boiler, melt chocolate chips and shortening; stir until smooth. Dip the balls into chocolate and then walnuts if desired. Return to waxed paper until chocolate is set.

Steps:

• Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.
• Add soften butter. Pulse until combined.
• Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.
• Slowly add powdered sugar until dough forms a ball.
• Chill dough until it is easy to roll (about 1 hour in freezer).
• Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.
• Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.
• NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.

Steps:

• Cream flour and butter together.
• mash in bottom of 9 x 13 inch pan 1/4 inch thick.
• sprinkle chopped nuts over mixture.
• bake 20 minutes at 350 f.
• cool.
• beat cream cheese, 8 ounces cool whip, and powdered sugar together.
• spread over pastry.
• sprinkle coconut over this mixture.
• mix pudding and milk.
• spread on top of coconut.
• spread remaining cool whip on top.
• sprinkle with more coconut.
• keep in refrigerator at least 2 days before serving. (this step is not necessary, but it does taste better.).

Steps:

• Cream shortening with vanilla.
• Add sugar gradually, beating til fluffy.
• Add egg and beat well.
• Thoroughly blend in 1 3/4 cups coconut.
• Combine flour, salt, and baking soda.
• Add 1/2 of this mixture to the creamed mixture; mix well.
• Add remainder of mixture; stir til it holds together.
• Shape into 1" balls.
• Roll in remaining coconut.
• Place 3/4" apart on lighly greased cookie sheet.
• Bake at 325 for 15-20 minutes.
• Let cool on cookie sheet, then remove.