br>Mix sugar mixture with coconut.
Mix in eggs.
Place sugar, glucose and liquid into a saucepan.
Bring to the boil, stirring constantly.
When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
Divide coconut and add to both; beat till thick.
Put into a greased tin, pressing firmly.
Allow to become quite cold before cutting.
Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
Enjoy!
nd the vanilla, almond, and coconut extracts. Do not overmix the
>COCONUT
25 degrees F. Spread the coconut evenly onto a baking sheet
Mix potatoes and sugar.
Add butter, coconut, vanilla and salt.
Blend well.
Press into ungreased pan, so that candy is about 1-inch thick.
Melt chocolate and pour over candy.
When firm, cut into 1-inch squares.
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Mix first four ingredients together.
Chill 30 minutes.
Roll into small balls.
Chill candy balls in refrigerator.
Mix CandiQuick by directions on package.
Take candy balls out of refrigerator and dip them in CandiQuick.
Place on wax paper until chocolate is dry.
Cream butter and sugar until smooth.
Add eggs, 2 cups flour and milk alternately.
Take 1 cup flour, dates, pecans, coconut and candy slices.
Dredge all ingredients in the
cup of flour, then mix well with
the batter.
Pour into tube pan.
Bake at 250\u00b0 for 2 hours.
Mix margarine, powdered sugar and milk with an electric mixer. Add coconut and nuts; mix with hands.
Press on a cookie sheet, covered with wax paper.
Double paper back over candy and chill overnight.
Mix the dates, pecans, coconut and candy (coated with flour before cutting up).
Cream together the Crisco, oleo, sugar, eggs, salt and soda.
Add the 2 1/2 cups flour, alternating with buttermilk to the creamed mixture, then add the first mixture to all and mix well.
Bake in a greased and floured tube pan at 325\u00b0 for 1 to 1 1/2 hours.
In a large saucepan, melt the butter over low heat but do not allow to brown.
Whisk in the condensed milk, vanilla and salt. Then add the confectioners sugar, coconut and pecans.
Mix quickly; you will have to use your hands.
Coat a 9 x 13-inch baking pan with vegetable spray.
Transfer the candy mixture to the pan and pat it in place firmly, using the palm of your hand to smooth the surface evenly.
Cover and store in the coldest part of your refrigerator overnight.
Melt oleo; add milk, sugar and coconut.
Mix well.
Chill until easy to handle and then form into small balls.
Chill again until firm.
Melt chocolate chips over warm water.
Stir until smooth, then dip the bottom of each ball into the chocolate using a toothpick.
Harden on waxed paper.
Put the sugar and milk of the coconut together in a saucepan. Cook for 5 minutes.
Add coconut and cook 10 more minutes longer, stirring constantly.
Pour into greased pans and cool.
Cut into squares.
Put in a cool place for 2 days to harden.
Mix sugar, milk, butter, coconut and pecans.
Shape into 1-inch balls.
Place a toothpick in each ball.
Place in refrigerator to chill.
Melt chocolate.
Dip chilled balls in chocolate and place on waxed paper to cool.
Ease toothpicks out of balls after they have been dipped in chocolate.
Yields 3 dozen.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Mix margarine, milk and sugar together.
Let come to a boil and stir constantly for 2 1/2 minutes rapidly.
Take off heat and add marshmallows.
Stir until dissolved.
Add crumbs, nuts and coconut.
Drop by teaspoonful onto wax paper.
No further cooking necessary.
Mix marshmallow cream, coconut and roasted pecans.
Put in refrigerator to chill for 15 minutes.
Roll in small balls.
Dip in chocolate mixture.
Melt dark and white chocolate bark together; mix good.
Combine all ingredients in a saucepan and heat to 238 degrees F on low heat until thick (about 45 minutes).
Remove from heat and add vanilla.
Place cooled mixture into bowl and knead in powdered sugar.
Shape into small balls and roll in shredded coconut.