nd the vanilla, almond, and coconut extracts. Do not overmix the
ix, pudding mix, water, oil, coconut flavoring and lime zest and
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.
o combine. Add the coconut to the meringue mixture and gently stir
uice and coconut. Remove cake from oven and spread with meringue, so
/4 cup of the coconut.
Cook while stirring until
Whip egg white packet with water and vanilla until stiff. Fold in dry ingredients packet and coconut.
Line cookie sheets with tin foil.
Drop by teaspoonful 2 inches apart on cookie sheet.
Bake at 350 degrees for 10 - 12 minutes.
Remove cookies from foil when completely cooled.
Makes 4 to 5 dozen.
emove from heat.
Add coconut, vanilla, and butter. Stir until
1/2 cup white sugar, coconut, melted butter, salt, nutmeg, and
Mix eggs, sugar and cornstarch together with a little cold water.
Heat milk to boiling and add egg mixture and cook until thick.
Remove from heat and add coconut (reserve 1/4 cup for top), butter and vanilla.
Pour into baked crust.
Top with meringue (see recipe), sprinkle with remaining coconut and brown in preheated 300 degree oven (for about 20 minutes).
n the brown sugar, nuts, coconut, vanilla and baking powder.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13-inch pan. Combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla.
Stir in sugar, pineapple and 1 1/2 cups coconut; mix well.
Stir in flour mixture.
Pour into prepared pan.
Bake on center oven rack 30 to 35 minutes or until wooden pick inserted near center comes out clean.
Cool in pan on wire rack.
Meanwhile, toast remaining coconut on cookie sheet in oven for 3 to 5 minutes until golden.
rumbly.
Press into prepared cookie sheet.
FILLING:
Heat
utter, and sprinkle the dessicated coconut evenly all over this lined
Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
Gradually beat in sugar 2 tablespoons at a time.
Beat until stiff peaks form.
Sift 1/4 cup of cocoa over mixture and fold together.
Place in a heavy duty resealable bag and cut a small hole in the corner.
Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250\u00b0F.
Let sit in the oven for 1 1/2 hours.
Then sprinkle with remaining cocoa.
Chill mixing bowl and electric mixer beaters for 15 mins. Carefully open cans of coconut milk. Scoop only thick solids on the top into chilled bowl (about 1 3/4 cup). Beat on high speed for 3 mins. Add powdered sugar and extract. Beat for 2 mins or until thickened.
Transfer mixture to a pastry bag fitted with open star tip, like Ateco #822. Using 5 cookies for each stack, arrange 8 cookies on platter. Pipe thin layers of whipped coconut cream between cookies. Top with last cookies. Garnish with coconut and chopped candy.
Cream sugars and margarine; add oil, egg and vanilla.
Mix well.
Add coconut and rolled oats.
Sift together the flour, baking soda, cream of tartar and salt and add in parts to other mixture.
Mix in Rice Krispies.
Drop by teaspoon onto ungreased cookie sheet.
Bake 10 to 12 minutes in 350\u00b0 oven.
re stiff. Fold in the coconut. Put spoonfuls here and there
>COCONUT
Heat oven to 350\u00b0.
Mix butter, sugar and egg yolks thoroughly.
Measure flour by dipping method.
Stir flour into sugar mixture.
Press and flatten mixture to cover bottom of ungreased oblong pan, 13 x 9 x 2.
Bake 10 minutes.
Remove from oven and spread with preserves, then with meringue.
Return to oven and bake about 20 minutes until meringue is golden brown. Cool slightly and cut in small bars, about 2 x 1-inch.
Makes about 4 dozen bars.