ach addition.
Fold in coconut.
Pour batter into muffin
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.
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.
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.
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Place a scoop of ice cream in each of four dishes.
Sprinkle each with toasted coconut.
Serve with hershey's chocolate syrup on the side, let each guest spoon on their own syrup.
For the Coupe Alexander, anisette is substituted for the chocolate syrup, drizzle 1 teaspoon of liqueur over each serving.
o use in other recipes.
Place the coconut on a cookie
then stir in contents of coconut milk can. Reduce heat to
Put cold water in gelatin.
Add boiling water and pineapple, then sugar and lemon juice.
Add 1 Dream Whip (mix as directed) and 3/4 of coconut; mix all.
Crumble cake and other ingredients in long pan.
Put other Dream Whip, coconut and cherries over salad.
or use in other recipes.
Place the coconut on a cookie
Soften gelatin in cold water.
Add boiling water and stir until dissolved.
Add sugar and lemon juice and drained pineapple. Let set until syrupy.
Whip 2 envelopes Dream Whip and fold into gelatin mixture; fold in cake pieces.
Add 1/2 of the coconut. Add all of the cherries and pecans.
Pour into large Pyrex dish. Chill well.
Whip remaining envelope Dream Whip and frost dessert and sprinkle remaining coconut over all.
Cover and refrigerate.
Combine gelatin with 4 tablespoons coconut milk to bloom.
Bring
ver cake.
Garnish with coconut and cherries.
Refrigerate until
Mix gelatin, water, sugar, pineapple, lemon juice and pecans. Set in refrigerator until as thick as egg whites.
Whip 2 packages Dream Whip and fold in this mixture.
Pour mixture over cake lined pan. Layer another layer of cake and mix 2 packages of Dream Whip and cover cake. Sprinkle coconut and decorate with cherries.
Combine peanut butter, honey, 1/2 cup coconut, vanilla and dry milk. Mix well.
Roll into 1-inch balls.
Roll in remaining coconut. Yields 15 to 20 snowballs.
Mix butter, egg, nuts, sugar, Karo syrup and dates.
Cook for 8 minutes, stirring all the time.
Remove from heat.
Add Rice Krispies.
Drop by spoonfuls onto wax paper to cool.
Shape in little balls.
Roll in coconut.
Store in tight container.
In a 13 x 9-inch pan, dissolve jello in the boiling water. Stir in fruit and 2 packages of Dream Whip (mixed according to package directions).
Pinch chunks of cake into mixture.
Mix well and pat down with spoon.
Mix remaining 2 packages of Dream Whip and spread on top.
Sprinkle with coconut.
Chill.
Dissolve jello in 4 tablespoons cold water.
Add a cup of boiling water; let cool.
Add pineapple, sugar, juice and salt. Put in the refrigerator until cold.
Add 1/2 cup of Cool Whip and pinch off brown crust of cake and break into bite-sized pieces. Line long pan or dish with cake pieces.
Pour 1/2 of mixture over first layer.
Make another layer and pour rest of mixture over cake.
Pour the remaining Cool Whip over the cake.
Sprinkle with coconut.