>VARIATIONS:.
Chocolate Dipped Coconut Macaroons:If making the full
br>Add the sugar, vanilla, coconut and ground almonds, and stir
Preheat oven to 350\u00b0F. Line a large baking sheet with parchment paper.
Combine coconut, almonds and sugar in a bowl. Add egg white and vanilla. Mix well to combine.
Using wet hands, shape coconut mixture into 24 balls, then pinch each ball into a pyramid shape.
Place on prepared baking sheet. Bake 15 minutes, or until just golden. Cool on tray.
and salt until frothy. Add coconut and apricots; mix to combine
1/3 cups shredded coconut. Mix with a spatula until
ith parchment paper.
Combine coconut, flour, and sea salt in
hites, cream of tartar and coconut (or almond) extract. Beat them
n large bowl.
Toss coconut with egg mixture until completely
Preheat oven to 400 degrees F.
Place coconut on baking sheet and place in oven.
Stir every 45-60 seconds until coconut turns a light brown. (Cooking time varies based on your oven).
Once light brown remove from oven, cool and enjoy in your toasted coconut recipes.
Sift flour once; measure.
Add baking powder, salt and soda. Sift again.
Cream the butter; add sugars gradually and cream together until light and fluffy.
Add egg and vanilla.
Beat well. Add flour, oatmeal and coconut.
Mix thoroughly.
Shape dough into small balls and place on lightly greased cookie sheet.
Bake in moderate oven (350\u00b0 to 375\u00b0) for 12 to 15 minutes.
Yields about 3 dozen.
n salt, vanilla, cocoa and coconut; mix well.
Add egg
Using an electric mixer, beat egg whites and salt on high speed until soft peaks form.
Gradually add sugar, beating until stiff peaks form.
Fold in extract and coconut.
Using nonstick baking pan or one sprayed with cooking spray, drop by teaspoonfuls.
Bake at 325\u00b0 for 20 minutes.
Cool 10 minutes before removing from pan.
Yield:
3 dozen cookies.
Calories: 53.
Fat:
1 gram.
Time involved is 45 minutes.
Preheat oven to 325 degrees F.
combine and heat evaporated milk, sugar, and butter in microwave until butter is completely melted.
stir in vanilla and almond extracts.
In a separate bowl, combine coconut and flour.
Fold wet mixture into dry until combined.
Drop by spoonfuls on a greased cookie sheet.
Bake 10-13 minutes, until tops are golden brown.
Cool on wire rack.
melt chocolate chips and use to dip the bottoms of the cookies.
Enjoy!
hill overnight.
For the coconut macaroons, reduce oven to 250\u00b0F
Process macaroons and graham crackers until fine
0 mins.
Mix the coconut cream and lemon juice until
n a large bowl, combine coconut, sweetened condensed milk, vanilla, and
dd lemon juice. Fold in coconut. Spoon 8 mounds of meringue
owl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till
n another bowl mix the coconut, condensed milk and vanilla extract