inch thickness. Cut with Christmas cookie cutters and arrange on the
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.
nch thickness. Cut dough with Christmas cookie cutters, and place onto baking
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.
nd the vanilla, almond, and coconut extracts. Do not overmix the
hick. Cut into shapes with Christmas cookie cutters. Place cookies 1 inch
Make a pie crust, baked, with high fluted edge.
Blend thoroughly in a saucepan flour, sugar, gelatin and salt.
Stir in gradually 1 3/4 cups milk.
Cook over medium heat until mixture boils, stirring constantly.
Boil for 1 minute.
Place pan in cold water.
Cool until mixture mounds slightly when dropped from spoon.
Blend in the flavorings.
Beat egg whites to stiff peaks. Carefully fold in stiffly whipped cream and coconut.
Pile into pie crust; sprinkle with coconut.
Chill several hours.
elted chocolate mixture over the coconut. Stir in the vanilla and
arge bowl, combine the sugar cookie dough, sprinkles and flour until
Heat oven to 350\u00b0.
Spread coconut on cookie sheet.
Bake 10 minutes until golden.
Lightly grease cookie sheet.
Mix flour, baking powder, baking soda and salt.
Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan. Combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla.
Stir in sugar, pineapple and 1 1/2 cups coconut; mix well.
Stir in flour mixture.
Pour into prepared pan.
Bake on center oven rack 30 to 35 minutes or until wooden pick inserted near center comes out clean.
Cool in pan on wire rack.
Meanwhile, toast remaining coconut on cookie sheet in oven for 3 to 5 minutes until golden.
br>Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8
Preheat oven to 375 degrees F (190 degrees C). Grease a 8x12-inch baking pan.
Combine buckwheat flour, sugar, almond meal, oats, coconut flakes, baking powder, and salt in a large bowl. Cut in coconut oil with a pastry blender until dough is well-mixed and crumbly.
Mix yogurt, grapeseed oil, and milk together in a bowl. Add to buckwheat flour mixture. Fold in blueberries until just combined. Spread into prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Heat oven to 350 degrees.
Spread coconut on cookie sheet and bake 8 to 10 minutes stirring occasionally until lightly toasted, cool.
With a mixer on medium speed, beat butter, sugar, eggs, baking powder, vanilla, baking soda and salt until creamy.
Stir in flour, in 3 additions, alternating with sour cream.
Fold in 1 cup toasted coconut.
Drop level tablespoons 1 1/2 inches apart on baking sheets.
Bake 10 to 12 minutes or until cookies are a pale brown.
Remove to wire rack to cool.
br>Spread 1/2 cup coconut on cookie sheet. Toast in oven
br>Add 100g of the coconut to the bowl and mix
Preheat oven to 350\u00b0.
Toast coconut on cookie sheet at 350\u00b0 for 8 to 12 minutes.
Combine the cake mix with the whipped topping.
Mix as it comes dry from the package.
Mix with eggs, bananas, coconut, water and vanilla in large bowl.
Beat at medium speed for 4 minutes.
Pour in greased and floured 10-inch tube pan.
Bake for 45 to 50 minutes.
Toast coconut on cookie sheet; let cool.
Combine cream cheese,
sugar and milk until well blended.
Add Cool Whip and beat
until
well
blended; add coconut.
Spread into 2 graham cracker crusts.
Chill for 1 hour.
Cream sugar, shortening and eggs thoroughly. Add milk, vanilla and coconut, mixing well. Spoon flour into dry measuring cup. Level off and pour measured flour into a square of waxed paper. Add blended dry ingredients to creamed mixture and stir until smooth. Shape dough into rolls and wrap in waxed paper. Chill overnight or until firm. Slice with sharp knife into 1/4-inch slices. Place on ungreased baking sheets. Press tops with tines of fork. Bake at 400\u00b0 for 8 to 10 minutes. Yield: 6 dozen.