Combine all ingredients, except coconut, in double boiler. Cook, stirring, until smooth.
Stir in coconut.
Spread in buttered pan and cool.
inutes.
Stir in the coconut and continue cooking, stirring constantly
Combine ingredients, except coating.
Drop by heaping teaspoonfuls onto waxed paper.
Roll in balls; refrigerate 1 to 2 hours.
If mixture is too soft to form balls, refrigerate first, then shape balls.
Dip chilled balls of coconut mixture in coating, turning to coat on all sides.
Keep chocolate over hot water while dipping candy.
With tongs or fork, lift balls out of chocolate on waxed paper.
Place candies in refrigerator to harden.
Store in tightly sealed container.
Makes about 5 dozen.
In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
Form into 1-inch balls and place onto wax paper.
Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
Dip coconut balls in chocolate.
Place on waxed paper.
Refrigerate to harden chocolate.
Store tightly covered in the refrigerator.
he food processor, place the coconut and pulse for 1-second
Slice coconut into strips with a vegetable peeler.
Combine all ingredients in a pan.
Boil for 20 to 30 minutes stirring frequently until water evaporates.
Pour onto a large baking sheet.
Separate strips with a fork and let cool.
Store in airtight container.
Bake cake in baking pan by directions on box.
While cake is still hot, poke holes in top of cake, pour whole can of Eagle Brand milk over cake.
It will soak into cake.
Make icing by recipe box.
Ice cake and sprinkle coconut over top.
Delicious.
Mix together with potato masher or hands.
Roll into balls or bars and freeze on foil covered cookie sheet.
Melt chocolate chips and 1 large Hershey bar in double boiler.
Dip balls in chocolate.
Place back on foil; add walnuts to top while chocolate is still warm.
Put back in freezer until set, then in airtight containers.
I usually double this recipe because a can of Eagle Brand milk is one cup.
Mix potatoes and sugar.
Add softened margarine, coconut, vanilla and salt.
Blend well.
Press in greased or buttered pan so that the candy is about 1-inch thick.
Melt chocolate and pour over the candy when firm.
Cut into squares; tastes like Mounds candy bars.
Position knife blade in food processor bowl; slowly drop half each of dates and raisins through food chute with processor running.
Remove date mixture; repeat procedure with remaining dates and raisins.
Turn date mixture out onto wax paper; knead in pecans.
Shape into a 12-inch log, and roll in coconut.
Chill and thinly slice.
Yield: one 12-inch log.
Mix sugar, coconut and 1 tablespoon milk.
Add 1 tablespoon of milk at a time until mixture will hold its shape, but is not too wet and sticky.
Dust each child's hands with confectioners sugar. Give each child a portion of the candy on a sheet of wax paper. Let the children shape candy into 1/2-inch balls and roll in cinnamon.
Grease a 19cm x 29cm slice pan and line with baking paper.
Sift flour into a large bowl; stir in sugar and coconut.
Make a well in the centre.
Add combined butter, eggs and milk; mix well.
Pour into prepared pan.
Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
Stand slice in pan for 5 mins; cool on wire rack.
Serve slice warm or cold, cut into squares.
Dust with extra icing sugar.
Decorate with berries if you wish.
Heat oil in a large saucepan and cook onion, garlic, and ginger until onion is soft. Add curry paste. Cook, stirring, until fragrant.
Add the shrimp to the pan; cook, stirring, for 1 min. Add stock, coconut milk and sugar. Bring to a boil. Simmer, uncovered, for 5 mins, or until shrimp are just cooked and sauce has thickened slightly. Serve with steamed rice, garnished with cilantro.
Cut each cube in half, and spread one surface with jam and cream. Sandwich together.
Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter.
Place icing over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is smooth and runny (of coating consistency).
Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and leave to set. Store in an airtight container.
25 degrees F. Spread the coconut evenly onto a baking sheet
ntil smooth. Don't add candy and nuts until these are
Mix candy, coconut and nuts. Add milk and mix well. Pour mixture into baking dish and cook in oven for approximately 30 minutes at 350\u00b0. Remove from oven and add sugar and flavorings. Mix well and drop on wax paper. Let dry; turn over to dry on other side. Very good.
orm a crust. Combine the coconut, sweetened condensed milk, and pecans
Soften coconut - you can use the microwave, or a double boiler, or submerge your container in hot water. In a very warm house it might be soft enough already!
Stir in peppermint extract and cocoa powder until thoroughly mixed. Taste as you go - I didn't measure how much I used so this is an estimate.
Pour into candy molds, mini muffin tins, ice cube trays, very small cups, or whatever else you need to get the shape you'd like.
Refrigerate or freeze until solid, and store in the refrigerator.
Combine all ingredients except coconut in a saucepan and stir until sugar is dissolved.
Cook to 245\u00b0 on a candy thermometer or firm ball stage.
Remove from heat and add coconut.
Mix well. Drop by spoonfuls on buttered cookie sheet.
Shape into peaked mounds.
Sweet and chewy.