Combine coconut and coconut cream in a small bowl.
ok lumpy.
Combine the coconut and 1/4 cup of
Make the scones: Preheat the oven to 400\
ver top and sprinkle with coconut. Roll up tightly from long
mall mixing bowl combine egg, coconut milk, coconut, and chocolate pieces. Add
ix until well combined. Add coconut and stir in diced peaches
large bowl, mix flour, coconut, oats, 2 tablespoons sugar, baking
s crumbly. Add the shredded coconut and pulse 2-3 times
25 degrees F. Spread the coconut evenly onto a baking sheet
ugar, salt and flour. Add coconut, orange juice and melted butter
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
tir in 1/2 cup coconut and macadamia cashew mix.
ake the coconut oil solidify.
Pour the coconut oil, coconut butter, pumpkin
for the chocolate chip scones:
Preheat oven to 425\