cing:
Cook sugar, milk, coconut, marshmallows over a double boiler until
etween each cut. Sprinkle with coconut or roll in coconut to coat.
0 pieces. Roll marshmallow in coconut to coat. Serve.
25 degrees F. Spread the coconut evenly onto a baking sheet
Grease a 9 x 13 baking pan.
Cut marshmallows in half.
Place marshmallows, cut side down in bottom of prepared pan.
Prepare cake as directed on box and pour over the marshmallows.
Bake cake as directed on box.
Marshmallows will rise to the top and form a frosting.
Allow to cool completely before cutting.
In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk.
Mix together well and chill 1 hour before serving. Garnish with cherries.
ugar, salt and flour. Add coconut, orange juice and melted butter
Toast the coconut until it is light brown.<
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
nd sprinkle evenly with miniature marshmallows; bake 8-10 more minutes
b>marshmallows and stir until melted and smooth.
Stir in coconut. Let coconut
id) sugar, Crisco, eggs and coconut extract.
Add to egg
Cover a baking pan with parchment paper. Melt the chocolate and coconut oil in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool.
Place the marshmallows on skewers and dip in the chocolate. Shake off the drips and lay on the baking tray. Sprinkle half the marshmallows with the desiccated coconut and half with the chocolate chips. Chill for 30 mins, or until set.
tir in the flour, shredded coconut and milk. Mix until well