First, make the coconut macaroon filling:
With two racks
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sugar and then the flaked coconut - make sure to press firmly
Cook until mixture thickens, then add coconut. Cool and spread between layers.
owl (metal would be the best) and a wire whisk (or
oasted macaroons.
Freeze the macaroon/almond crumbs until needed (this
nd the vanilla, almond, and coconut extracts. Do not overmix the
eanwhile, mix together pecans, raisins, coconut, and remaining 1/4c sugar
xcess sugar in pan. Sprinkle coconut flakes to the bottom of
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
little. This is the best size for me, I like
hill overnight.
For the coconut macaroons, reduce oven to 250
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Preheat oven to 325 degrees F (165 degrees C).
Place pecans in bottom of pie shell.
Combine melted butter, coconut, salt, water, flour, sugar, and slightly beaten eggs. Pour filling over pecans in crust.
Bake for 45 minutes, or until golden brown. Cool before serving.
br>Whisk together cream of coconut, corn syrup, egg whites, vanilla
oom temp before serving.
Coconut Shrimp:. Buy shrimp cleaned and
Bake cake according to directions.
While cake is still hot, use fork to make holes in top of cake.
Mix condensed milk and cream of coconut.
While cake is still warm, pour milk mixture on top.
Let cake cool completely.
Can even be stored in refrigerator overnight.
Before serving, spread Cool Whip on top and sprinkle coconut on top of Cool Whip.
Best coconut cake you've ever tasted.
irm peaks. Fold in the coconut, 1 tablespoon of flour and
Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
Cream butter and sugar.
Add eggs, one at a time, beating until smoothly blended.
Stir in coconut and vanilla.
Spoon 1/2 teaspoon jam into each tart shell.
Cover each tart 2/3 full with coconut mixture.
Bake on bottom shelf at 300\u00b0F for 15-20 minutes or until golden brown.
Cool slightly then remove from pans. Makes 2 dozen tarts.
br>By hand, stir in coconut, flour and vanilla, blending well