Preheat the oven to 350 degrees.
Spread the coconut over a baking sheet and bake until lightly toasted but not dark brown (5-8 minutes). Be sure to watch carefully!
Transfer the coconut to a bowl and let cool.
Just before serving, place the coconut in a pie pan. Use an ice cream scoop to form 2-inch balls of ice cream. Shake the pan to coat the balls with toasted coconut and use as a garnish for Recipe#433385 or other desserts.
Prepare cake mix as directed.
Spoon into 18 paper-lined muffin cups.
Bake 20 minutes.
Cool completely.
Remove paper liners.
Spread Cool Whip on bottom and sides of cupcakes.
Press coconut into whipped topping.
Place cupcakes, top sides down, on serving plate.
Refrigerate until ready to serve.
Makes 18 snowballs.
Mix all ingredients but coconut.
Blend well.
Refrigerate until firm.
Mold into small balls and roll in coconut until lightly covered.
Refrigerate until ready to serve.
Coconut may be tinted.
In large bowl, cream butter, cream cheese and sugar.
Add egg yolk, almond extract and orange juice, beat well.
Combine flour, baking powder and salt and gradually add to creamed mixture.
Stir in 3 CUPS of the coconut.
Cover and chill for an hour.
Preheat oven to 350 degrees.
Stir M& M's Baking Bits into dough.
Shape dough into 1\" balls and roll each in remaining coconut.
Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.
Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl.
Add 2/3 cup coconut, and beat at medium speed for 1 minute or until no longer grainy.
Add sugar, 1/4 cup at a time, beating until well combined.
Cover and chill 20 minutes.
Shape crumb mixture into 24 balls, about 1 teaspoon each.
Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut.
Refrigerate balls in an airtight container for up to one day.
/2 cup of the coconut in food processor.
Chop
In small bowl beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. roll in 1 inch balls.
Roll in coconut.
Refrigerate overnight or 6 hours.
Serve.
way excess, then dip into coconut. Set cookies on parchment-lined
Scoop ice cream into balls.
Roll in coconut.
Serve immediately or place in shallow pan, cover and store in freezer.
Prepare chocolate cake batter as directed.
Spoon into 18 greased muffin cups.
Bake 20 minutes, cool completely on wire racks.
Using 1 tub Cool Whip (thawed), spread on bottoms and sides of cupcakes.
Roll in coconut.
Place cupcakes top sides down on serving plate.
Refrigerate until ready to serve.
Scoop ice cream into balls.
Roll in coconut.
(Can roll in optional ingredients.)
Serve immediately or place in shallow pan. Cover and store in freezer.
Melt chocolate squares in a double boiler.
When melted, remove from heat and add condensed milk and graham cracker crumbs.
Form into 1 inch balls and roll in fine coconut. Enjoy!
Prepare chocolate cake batter as directed.
Spoon into 18 greased or paper-lined muffin cups.
Bake 20 minutes.
Cool completely on wire racks.
Remove papers, if used.
Spread Cool Whip on bottom and sides of cupcakes.
Press coconut into whipped topping.
Place cupcakes, top sides down, on serving plate. Refrigerate until ready to serve.
Makes 18.
Grease cookie sheets.
Preheat oven to 350\u00b0.
With electric mixer, beat butter 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 dough for 2 hours. Roll into flaked coconut and place on prepared cookie sheets.
Bake 8 to 10 minutes or until lightly browned.
Beat cream cheese, sugar and milk with electric mixer on medium speed until well blended.
Gently stir in whipped topping. Hold cupcakes, top-side down, in palm of hand; spread mixture on bottom and sides.
Press coconut onto frosting.
Place cupcakes, top-side down, on serving platter. Drizzle with melted chocolate, if desired.
Refrigerate until ready to serve.
Makes 2 dozen.
Scoop ice cream into balls.
Roll in coconut.
Serve immediately or place in freezer in shallow pan.
Cover.
Heat oven to 350\u00b0.
In medium bowl, combine oats, flour and almonds.
In large bowl, beat together butter and 1/4 cup sugar until light and fluffy.
Add almond extract; mix well.
Stir in oats mixture, mixing well.
Shape into 1-inch balls and roll in coconut.
Place 1-inch apart on ungreased cookie sheet.
Bake about 15 minutes or until golden brown.
Cool completely on wire rack.
Lightly sift remaining 2 tablespoons confectioners sugar over cookies.
Makes about 3 dozen cookies.
Grease cookie sheet.
Combine sugar and butter.
Beat on medium until well blended.
Add egg; mix into pineapple.
Combine flour, salt and soda.
Add to creamed mixture.
Mix until well blended.
Add coconut and nuts.
Drop by teaspoon on cookie sheet.
When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
In a small bowl, beat cream cheese and pineapple.
Mix well.
Cover and refrigerate for 30 minutes.
Roll mixture into 1-inch balls.
Roll in coconut.
Refrigerate for 6 hours or overnight.
25 degrees F. Spread the coconut evenly onto a baking sheet