First, make the coconut macaroon filling:
With two
nd the vanilla, almond, and coconut extracts. Do not overmix the
sugar and then the flaked coconut - make sure to press firmly
br>Add 100g of the coconut to the bowl and mix
parchment or foil lined cookie sheet and bake them at
375 degrees. Line two cookie sheets with parchment paper and
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine crushed cookies, dates, pecans, almonds, white sugar and brown sugar. In a separate glass or metal mixing bowl, beat egg whites until soft peaks form. Fold egg whites and coconut extract into cookie mixture until no streaks remain.
Pour filling into partially thawed pie crust. Bake in preheated oven for 45 minutes, or until golden brown. Cool completely before slicing.
o 375\u00b0.
Combine cookie mix with butter packet that
Drain all canned fruit overnight.
Cut up apple and bananas. Mix with drained canned fruit.
Crumble 1/2 package coconut macaroon cookies and spread in bottom of greased baking dish.
Add 1/2 cup brown sugar over cookie mixture.
Crumble remaining 1/2 package
of cookies over fruit.
Add the rest of the brown sugar. Pour the banana liqueur over top.
Dot with butter.
Bake in 350\u00b0 oven about 40 minutes.
Serve hot.
Preheat oven to 350\u00b0.
Grease a cookie sheet well.
Mix flour, coconut and salt together in a bowl.
Pour in condensed milk and vanilla.
Stir well to
make thick batter.
Drop batter by quarter cupfuls onto the well-greased cookie sheet, allowing an inch of space between cookies.
Bake for 20 minutes or until golden brown. Makes about 1 1/2 dozen macaroons.
hill overnight.
For the coconut macaroons, reduce oven to 250
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
Stir in flour, baking soda, baking powder, and salt. Mix well.
Stir in oats and coconut.
Drop by teaspoonfuls on a parchment lined cookie sheet.
Bake about 9 to 10 minutes.
Remove cookies from baking sheet.
Cool on wire racks.
Form into desired size of cookie and press very flat with palm of hand for a good rich, crispy cookie.
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Combine coconut, sugar and flour, then add egg whites, almond extract, then last almonds.
Stir good.
Drop teaspoon size on lightly greased cookie sheet.
Bake at 325\u00b0 for 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In large bowl, mix together the cake mix, butter and 1 egg. Mixture will be crumbly. Press into the prepared pan.
In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Stir in 1 cup of the coconut and pecans. Spread the mixture evenly over the prepared crust. Sprinkle remaining 1/4 cup coconut over top.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars.
irm peaks. Fold in the coconut, 1 tablespoon of flour and
Preheat oven to 325\u00b0F.
Combine coconut, sugar and rice flour.
Stir in beaten egg white and almond extract. Mix well.
Drop from teaspoon onto greased cookie sheet.
Bake for 25 minutes until browned on edges. Then, place on cooling sheets.
Beat egg whites until stiff.
Gradually add sugar and salt. Add vanilla and fold into coconut and corn flakes.
Drop by teaspoon onto greased cookie sheet.
Bake in 350\u00b0 oven for 10 to 12 minutes.
Combine cake mix, butter or margarine and 1 egg on high speed of mixer until crumbly.
Press into greased 13x9 pan.
Set aside.
Mix together, milk, vanilla and remaining egg well.
Stir in 1 cup coconut and nuts.
Pour over chocolate crust. Spread evenly.
Top with 1/4 cup coconut.
Bake 350\u00b0 for 30-40 minutes.
Middle of pan may still be loose but will settle on cooling.