ach addition.
Fold in coconut.
Pour batter into muffin
Melt butter and mix with cream cheese.
Add nuts, powdered sugar and vanilla; mix well.
Roll in little balls.
Roll balls in coconut.
Put in refrigerator and chill.
Melt chocolate chips with milk over low heat; stir in powdered sugar.
Chill; form into balls.
Roll in Angel Flake coconut.
Place sugar, glucose and liquid into a saucepan.
Bring to the boil, stirring constantly.
When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
Divide coconut and add to both; beat till thick.
Put into a greased tin, pressing firmly.
Allow to become quite cold before cutting.
Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
Enjoy!
In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut.
Place ice cubes in a martini shaker.
Add coconut mixture.
Cover and shake.
Divide mixture among prepared martini glasses.
Makes: 4 to 6 drinks.
nd the vanilla, almond, and coconut extracts. Do not overmix the
>COCONUT
ake.
Sprinkle heavily with coconut.
Grease cookie sheet.
Heat oven to 350\u00b0.
With electric mixer, beat margarine until creamy.
Gradually beat in sugar. Add vanilla.
On
sheet of foil, stir together flour and salt. Add
to butter mixture, blending well.
Form dough into 1-inch balls (if too soft, refrigerate for 2 hours).
Roll in flaked coconut and place
on
prepared
cookie
sheet.
Bake 8 to 10 minutes or until lightly brown.
Makes 4 dozen.
Mix and roll in coconut.
25 degrees F. Spread the coconut evenly onto a baking sheet
Bake cake mix according to directions.
Mix sour cream, sugar and coconut and spread
this between layers, saving one third of mixture, and mix Cool Whip with this for icing.
Decorate with candied cherries, if desired.
Mix potatoes and sugar.
Add butter, coconut, vanilla and salt.
Blend well.
Press into ungreased pan, so that candy is about 1-inch thick.
Melt chocolate and pour over candy.
When firm, cut into 1-inch squares.
Mix cake mix and eggs as directed on the package.
Bake in 2 layers.
Cool.
Place first layer on cake plate.
Spread 1/2 can pineapple and 1/2 coconut over first layer.
Cover with 1/2 recipe of Seven Minute Frosting.
Add second layer.
Repeat with coconut, pineapple and frosting, reserving a little coconut for garnish. Frost entire cake with remaining frosting and sprinkle with coconut.
Mix first four ingredients together.
Chill 30 minutes.
Roll into small balls.
Chill candy balls in refrigerator.
Mix CandiQuick by directions on package.
Take candy balls out of refrigerator and dip them in CandiQuick.
Place on wax paper until chocolate is dry.
Cream butter and sugar until smooth.
Add eggs, 2 cups flour and milk alternately.
Take 1 cup flour, dates, pecans, coconut and candy slices.
Dredge all ingredients in the
cup of flour, then mix well with
the batter.
Pour into tube pan.
Bake at 250\u00b0 for 2 hours.
Mix margarine, powdered sugar and milk with an electric mixer. Add coconut and nuts; mix with hands.
Press on a cookie sheet, covered with wax paper.
Double paper back over candy and chill overnight.
Mix the dates, pecans, coconut and candy (coated with flour before cutting up).
Cream together the Crisco, oleo, sugar, eggs, salt and soda.
Add the 2 1/2 cups flour, alternating with buttermilk to the creamed mixture, then add the first mixture to all and mix well.
Bake in a greased and floured tube pan at 325\u00b0 for 1 to 1 1/2 hours.
In a large saucepan, melt the butter over low heat but do not allow to brown.
Whisk in the condensed milk, vanilla and salt. Then add the confectioners sugar, coconut and pecans.
Mix quickly; you will have to use your hands.
Coat a 9 x 13-inch baking pan with vegetable spray.
Transfer the candy mixture to the pan and pat it in place firmly, using the palm of your hand to smooth the surface evenly.
Cover and store in the coldest part of your refrigerator overnight.