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.
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.
br>Beat butter, 1 tsp coconut extract, sugar and eggs until
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Make Jell-O as directed, except decrease water by 1 cup.
Pour into round-bottom bowl.
Let set in fridge.
Invert on a plate. Cover with Cool Whip and sprinkle with coconut.
Decorate for Christmas.
Lightly grease an 8 x 12 inch baking dish. Line base and sides with parchment paper. Place coconut oil in a small saucepan over low heat. Cook, stirring, 2-3 mins, until melted. Cool slightly. Combine remaining ingredients in a large bowl. Add coconut oil and mix well. Press mixture firmly into prepared dish. Freeze 15 mins, or until set, then chill. Cut into small squares to serve.
o use in other recipes.
Place the coconut on a cookie
ake. Sprinkle frosted sections with coconut. Spread the remaining frosting over
Line a deep 7x11 inch baking dish with foil, allowing ends to hang over sides.
Combine all dry ingredients and fruit in a large bowl. Add coconut oil and mix to combine. Press into prepared pan and chill for 3 hours, or until firm.
Cut into small triangles. If using, drizzle with white chocolate. Chill for 5 mins, until set. Store in an airtight container in the refrigerator for up to 1 month.
Line bottom and sides of an 11 x 7-inch baking pan with parchment paper. Combine cereal, coconut, milk powder and powdered sugar in a bowl. Add raisins, currants and cherries and mix well.
Melt shortening in a small saucepan on low heat. Pour over cereal mixture; stir to combine well. Spoon mixture into prepared pan, pressing down with back of a large spoon. Refrigerate for 2 hours, until set and chilled. Cut into squares.
then stir in contents of coconut milk can. Reduce heat to
Preheat oven to 350 degrees.
Mix oil, eggs, zucchini, and vanilla.
Add sugar, flour, soda and cinnamon, blending well.
Stir in coconut and pecans.
Bake in greased loaf pans about an hour or until a toothpick tests \"clean\".
Cool 15 minutes in bread pans.
Remove from pans-I wrap mine in foil and slice the loaves just before serving.
Cut banana in three pieces.
Spread peanut butter all over each piece.
Roll the pieces in coconut.
Sprinkle the sugar over banana and plate.
or use in other recipes.
Place the coconut on a cookie
ubbles, cherries, sultanas, icing sugar & coconut.
Make a well in
Combine gelatin with 4 tablespoons coconut milk to bloom.
Bring
coconut and salt to a boil and add the rice. Most recipes
Preheat oven to 400 degrees F.
Place coconut on baking sheet and place in oven.
Stir every 45-60 seconds until coconut turns a light brown. (Cooking time varies based on your oven).
Once light brown remove from oven, cool and enjoy in your toasted coconut recipes.
medium bowl, combine the coconut water, sugar, caramel sauce, and
n vanilla and 1 cup coconut.
Whip the cream until