Heat oven to 350\u00b0.
Combine mashed potato flakes, sugar, oleo, milk and coconut extract; mix well.
Lightly spoon flour into measuring cup.
Level off.
Stir in flour, coconut and nuts (dough will be stiff).
Shape into 1-inch balls.
Place on ungreased cookie sheets.
Bake at 350\u00b0 for 12 to 15 minutes or until firm to touch (cookies should not brown).
Remove from cookie sheets. Cool on rack 10 minutes.
Roll cookies in powdered sugar.
Return to rack to cool completely.
Makes 36 to 48 cookies.
25 degrees F. Spread the coconut evenly onto a baking sheet
Combine vanilla wafers and walnuts in processor or blender and chop finely.
Mix powdered sugar, butter and orange juice concentrate in medium bowl.
Add to cookie crumbs and process until blended.
Form mixture into 1-inch balls.
Roll in coconut.
Serve at room temperature.
Store cookies in fridge.
Makes 60 cookies.
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Alternately add flour mixture and coconut milk, beginning and ending with
ooking the water, butter, unsweetened coconut (2 1/2 cups) and
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.
ut the 2 tablespoons of coconut.
5. Mix well, and
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.
o pan.
Stir in coconut milk and heat through without
>recipe in half, use one.
7 ounce package of flaked coconut
Mix strawberry jello and icing sugar; set aside.
Combine remaining jello, coconut, milk and vanilla.
Mix and roll in small balls.
Roll in jello and sugar mixture.
(When making double recipe, use 1 can of condensed milk.)
Preheat oven to 375\u00b0F. Line 2 baking trays with parchment paper. Cream butter, sugar and vanilla until pale and creamy. Add egg and beat until combined. Add currants, cherries, coconut and flour and stir until combined. Spoon 2 tsp of batter into corn flakes and roll into a ball. Repeat with remaining batter. Transfer to prepared trays, leaving 1 1/4 inch between each cookie to allow for spreading. Flatten slightly. Bake for 20 mins, until golden. Let cool on trays.
Sift flour with salt, 1 tsp sugar and baking powder.
Blend in butter (not the melted butter).
Add egg yolk and brandy or milk and mix.
Pat into a buttered 11x7x2 inch pan.
Spread with jam.
Beat eggs until thick and lemon colored.
Beat in 1 1/2 cups of sugar, vanilla and melted butter.
Add coconut.
Spoon over jam.
Bake in a preheated 350\u00b0F oven for 35 minutes.
Cool thoroughly before attempting to cut.
I usually make this at least a day in advance and refrigerate or freeze the pan.
eat and stir in the coconut milk. For an extra creamy
mixing bowl.
Dissolve coconut milk powder with water, add
Puree coconut pulp, coconut butter, agave nectar and water in the blender until you achieve a smooth consistency.
Add vanilla extract and sea salt. Add other ingredients if making variations.
Frost cupcakes.
edium-sized pot, place dessicated coconut and water.
Mix and
aucepan, combine the sugar and coconut milk.
Stir to combine