MAKE COCONUT CREAM FILLING:
Mix milk, yolks, and
br>Put layers together with Coconut Cream Filling. Frost side and top
Cook filling as on box but add egg yolks to mixture before cooking.
Add coconut after filling is cooked.
25 degrees F. Spread the coconut evenly onto a baking sheet
inutes.
Stir in the coconut and continue cooking, stirring constantly
layers.
Spread Custard Filling between layers and spread top
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
Combine first 4 ingredients in a heavy saucepan; stir with a wire whisk until well blended.
Cook over medium heat, stirring constantly, until thickened and smooth.
Stir in flavoring.
Chill thoroughly.
Stir in coconut.
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.
hick, add flavoring, margarine and coconut. Cool and pour into a
To Make The Apple Filling: In a large skillet over
nd the vanilla, almond, and coconut extracts. Do not overmix the
Slice coconut into strips with a vegetable peeler.
Combine all ingredients in a pan.
Boil for 20 to 30 minutes stirring frequently until water evaporates.
Pour onto a large baking sheet.
Separate strips with a fork and let cool.
Store in airtight container.
an make the filling and the frosting.
Coconut-Pecan Filling: In saucepan
Prepare pie shell as directed.
In a medium bowl, mix coconut pie filling as directed.
Add 1/2 cup of coconut in the pie filling.
After filling is poured into the pie shell, add the other 1/2 cup of coconut on the top of pie and toast in oven, being sure not to burn the coconut.
Let chill for 1 hour and serve.
Mix together with potato masher or hands.
Roll into balls or bars and freeze on foil covered cookie sheet.
Melt chocolate chips and 1 large Hershey bar in double boiler.
Dip balls in chocolate.
Place back on foil; add walnuts to top while chocolate is still warm.
Put back in freezer until set, then in airtight containers.
I usually double this recipe because a can of Eagle Brand milk is one cup.
lended. Stir in almond extract, coconut & nuts (you may omit the
Mix potatoes and sugar.
Add softened margarine, coconut, vanilla and salt.
Blend well.
Press in greased or buttered pan so that the candy is about 1-inch thick.
Melt chocolate and pour over the candy when firm.
Cut into squares; tastes like Mounds candy bars.
Mix together sugar, flour, and nutmeg. Beat in eggs. Add milk and butter or margarine, and stir. Stir in coconut. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees ) for 25 minutes.
r overnight.
Make the coconut cream filling: Place the white chocolate