sing a larger bowl. Melt chocolate, condensed milk, vanilla, cocoa and
laze: Put chocolate in a medium bowl. Bring coconut milk and corn
eamed mixture.
FOR THE CHOCOLATE BATTER: Combine syrup and 1
food processor add the chocolate, coconut, almonds and butter.
Process
ntil weel combined. Stir in chocolate, coconut, and walnuts.
Using a
Spread ice cream into crust evenly.
Spread with whipped topping and sprinkle with coconut.
Freeze until firm.
Remove from freezer about 10 minutes before serving and dip pie pan in hot water to soften crust for easy cutting.
gether the chocolate wafer crumbs, ground macadamia nuts, and toasted coconut; add
ompletely.
VARIATIONS:.
Chocolate Dipped Coconut Macaroons:If making the
o 350 degrees. Spread the coconut and nuts on separate cookie
utter mixture, alternating with the coconut milk, until all are incorporated
edium sauce pan heat the coconut milk.
In a bowl
emi-sweet chocolate chips and 2/3 cup of shredded coconut.
Melt chocolate and butter, stirring to blend,
Preheat oven to 350\u00b0F. Line 2-3 baking trays with parchment paper.
In a stand mixer, beat butter and sugar until light and fluffy. Add egg and beat until combined. Stir in flour, coconut, chocolate malt powder and chocolate chips.
Roll level tablespoons of mixture into balls. Place about 2 inches apart on prepared trays. Flatten slightly.
Bake cookies for 12-15 mins. Let cool on trays.
eanwhile, to make the chocolate ganache, stir chocolate and 2/3 cup
utter. Fold in milk, chocolate, flour and coconut. In a separate bowl
utter. Fold in milk, chocolate, flour and coconut.
In a clean
ombine flour, sugar, coconut and pecans. Add butter, chocolate, eggs, sour cream
Line base and sides of a baking pan with parchment paper.
Melt butter, chocolate and cream together over low heat, stirring. Remove from heat and mix in coconut and cookies. Transfer to prepared pan. Tap pan on a hard surface to release bubbles. Sprinkle with extra coconut and cover with plastic wrap. Chill for 2 hours to set.
Remove from pan and discard parchment paper. Cut into squares. Keep chilled until ready to serve.
large bowl. Stir in coconut, sugar and nuts. Add melted