In a bowl, mix shredded coconut, egg, condensed milk, and almond essence until everything is well mixed.
Let rest for two or three minutes.
Spread butter on a baking sheet to coat.
Using two teaspoons, put small amounts of the mixture in the baking sheet.
Bake at medium temperature (European oven: 163 Celsius degrees; American oven: 325 Fahrenheit degrees) for 25 minutes or until they are golden, dry and smooth at the same time.
Yields 24 regular-size coconut candies.
br>Cook and stir flaked coconut in a skillet over medium
Mix mashed potatoes, powdered sugar and extract; stir in coconut.
Drop by rounded teaspoon onto waxed paper or shape into balls (this gets messy).
Refrigerate or freeze until ready to coat with chocolate.
Refrigerate before shaping if too soft and won't hold shape.
Combine potatoes, coconut, sugar and almond extract; mix well. Roll into 1-inch balls.
Refrigerate for 30 to 60 minutes.
If mixture is too soft to form balls, refrigerate first.
Mix chocolate chips, chocolate squares and wax; melt over hot water in double boiler.
Dip balls into chocolate coating.
Place in refrigerator to harden.
Makes 5 dozen.
In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.
in a large bowl, combine the confectioner's sugar, coconut, nuts and milk.
shape into 1-inch balls.
refrigerate until firm, about 20 minutes.
in a microwave-safe bowl, melt chocolate chips and shortening.
stir until smooth.
dips balls in chocolate.
allow excess to drip off.
place on waxed paper.
let stand until set.
store in an airtight cntainer.
andles.
Combine marshmallows, gummy candies and coconut in a bowl. Working
br>Tips For Trying New Recipes:
Read the recipe ALL
Chill mixing bowl and electric mixer beaters for 15 mins. Carefully open cans of coconut milk. Scoop only thick solids on the top into chilled bowl (about 1 3/4 cup). Beat on high speed for 3 mins. Add powdered sugar and extract. Beat for 2 mins or until thickened.
Transfer mixture to a pastry bag fitted with open star tip, like Ateco #822. Using 5 cookies for each stack, arrange 8 cookies on platter. Pipe thin layers of whipped coconut cream between cookies. Top with last cookies. Garnish with coconut and chopped candy.
o use in other recipes.
Place the coconut on a cookie
Combine milk, coconut, 1 package gelatin, almonds, sugar and vanilla; mix well.
Shape mixture into strawberries.
Roll candies in remaining gelatin, coating thoroughly.
Let candies dry until firm.
Make leaves with icing on top of candies.
Store in a covered container.
Yield:
4 dozen.
Keeps well.
Will last for at least a month if stored in airtight container.
In large Bowl combine coconut, sugar, butter, light cream, and extract.
(If useing food coloring add it too).
Drop by tablespoonfuls onto a cookie sheet lined with wax paper; chill for about an hour.
Using your fingers, shape into trees with trunks.
In a microwave bowl, melt chocolate coating.
Dip trunks of trees in chocolate and set on wax paper to harden.
Decorate trees with green sugar and mini M&M's.
I would keep the trees chilled until ready to serve or take to party.
ombine sugar, corn syrup, cinnamon candies, and water in medium to
Process coconut in a food processor until
then stir in contents of coconut milk can. Reduce heat to
Combine milk, coconut, 1 package Jell-O, almonds, sugar and vanilla; mix well.
Shape mixture in strawberries.
Roll candies in remaining Jell-O, coating thoroughly.
Let candy dry until firm. Make leaves with icing on top of candies.
Yields 48.
Combine milk, coconut, 1 package gelatin, almonds, sugar and vanilla; mix well.
Shape mixture into strawberries.
Roll candies in remaining gelatin, coating thoroughly.
Let dry until firm. Make leaves with icing on top of candies.
Store in covered container.
Yields about 4 dozen.
or use in other recipes.
Place the coconut on a cookie
Combine gelatin with 4 tablespoons coconut milk to bloom.
Bring
coconut and salt to a boil and add the rice. Most recipes