eal forms. Mix in grated coconut, then coconut milk. Stir mixture with
ruit; blend evenly.
Add coconut, cinamon and grated nutmeg and
25 degrees F. Spread the coconut evenly onto a baking sheet
im of pie pan).
Bake in a 325*F oven
dditions. Fold in sifted flour, coconut extract, butter and lime peel
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
Preheat oven to 350\u00b0F. Lightly grease a 12-cup friand pan or shallow muffin pan.
Combine powdered sugar, coconut and flour. Mix in butter and lime zest, stirring gently until just combined. Whip egg whites until frothy then fold in. Distribute between friand recesses and sprinkle with shaved coconut. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving.
Cut bananas crosswise into halves; cut each half lengthwise into halves.
Arrange in greased 9-inch pie plate.
Dot with butter; drizzle with orange and lemon juice.
Sprinkle with brown sugar and coconut.
Bake in 375\u00b0 oven 8 to 10 minutes.
Makes 4 to 5 servings.
purchased toasted, peeled hazelnuts, bake in 300 degree oven until
ut the 2 tablespoons of coconut.
5. Mix well, and
Preheat oven to 400\u00b0F. Line a 12 cup oval friand pan with paper liners. For the batter, place egg whites in a medium bowl and whisk lightly with a fork until combined. Add butter, ground almonds, powdered sugar, flour, pineapple and 1/2 the coconut. Stir until combined. Divide mixture between liners and sprinkle with remaining coconut. Bake 20 mins. Cool 5 mins before transferring to a wire rack to cool completely.
In large bowl, combine apricots, coconut, walnuts and condensed milk; mix well.
Shape mixture into 1-inch balls.
Roll ball in powdered sugar.
Store in refrigerator.
Yields 8 to 10 dozen candies.
Preheat oven to 350\u00b0F. Grease and line a 7 x 11 inch baking pan with parchment paper. Cream butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift flour and 1 tsp cinnamon together then fold in, alternating with sour cream and milk. Fold in berries. Transfer to prepared pan and sprinkle with coconut. Bake for 45-50 mins or until a skewer comes out clean. Cool in pan for 5 mins then remove and let cool completely on a wire rack. Dust with powdered sugar and remaining cinnamon then cut into squares.
Place butter and milk in a sauce pan on low until it melts and mix well together. Add in the powdered sugar, walnuts and coconut. Roll into teaspoon or tablespoon sized balls and cool for at least an hour.
Meanwhile, melt the chocolate chips and parafin wax in a double broiler. Then, use a two pronged dipping fork and dip the cooled coconut balls in the melted milk chocolate mixture. Place finished bon bons on waxed paper and cool in the fridge.
Prepare Coconut Filling and chill.
Cream butter and sugar. Blend in egg, chocolate and vanilla.
Stir together flour, soda and salt; stir into creamed mixture.
Chill 30 minutes.
nto creamed mixture. Stir in coconut.
Drop dough by tablespoonfuls
o pan.
Stir in coconut milk and heat through without
Preheat oven to 425\u00b0.
Toast 1/2 cup coconut.
Set aside. Bake shell 8 minutes.
Cool slightly.
In medium bowl, beat eggs. Add remaining ingredients except coconut.
Mix well.
Stir in 1/2 cup coconut.
Pour into pie shell.
Top with toasted coconut. Bake 10 minutes.
Reduce oven to 350\u00b0.
Bake 25 to 30 minutes longer or until done.
Cool or chill.
Refrigerate leftovers.
baking sheet; reserve remaining coconut. Bake at 350 degrees for 3