nd the vanilla, almond, and coconut extracts. Do not overmix the
he food processor, place the coconut and pulse for 1-second
Combine condensed milk, coconut and vanilla in bowl; mix well. Drop by teaspoonfuls 1-inch apart onto greased cookie sheet. Bake at 350\u00b0 for 8 to 10 minutes or until light brown.
Remove macaroons from cookie sheet immediately.
Yield: 8 dozen.
br>Spray cookie sheet with cooking spray.
Mix together coconut, bread
Combine first three ingredients in a small bowl.
Stir in coconut, egg whites and vanilla.
Drop by tablespoonfuls, 2 inches apart, onto a cookie sheet, coated with cooking spray. Bake at 350\u00b0 for 20 minutes or until lightly browned.
Remove from cookie sheet and let cool on a wire rack.
Yields 1 dozen cookies.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets and lightly dust with cornstarch.
In a medium bowl, stir together the coconut, sugar and cornstarch. Add the egg and salt, mix until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 13 to 15 minutes in the preheated oven, until golden brown. When cool, drizzle with melted chocolate.
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.
Heat oven to 350\u00b0.
Mix coconut, sugar, flour and salt.
Stir in egg whites and almond extract.
Drop by teaspoonfuls onto lightly greased cookie sheet.
Bake 20 minutes or until edges are golden brown.
Remove immediately.
Makes about 18 cookies.
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
Cream sugars and margarine; add oil, egg and vanilla.
Mix well.
Add coconut and rolled oats.
Sift together the flour, baking soda, cream of tartar and salt and add in parts to other mixture.
Mix in Rice Krispies.
Drop by teaspoon onto ungreased cookie sheet.
Bake 10 to 12 minutes in 350\u00b0 oven.
ith a bit of sweetened coconut on top of icing.
Preheat the oven to 350\u00b0F (175\u00b0C). Spread a sheet of parchment paper over a large cookie sheet, or butter the sheet.
In a large mixing bowl, whisk together the eggs, sugar, salt, and almond or vanilla extract. Blend in the coconut until it is completely moistened. This is not supposed to be a batter, but rather well-moistened clumps of coconut.
Drop generous teaspoonfuls onto the baking sheet, and bake them for 20 to 25 minutes, or until the macaroons are golden brown with crisp edges. Transfer them to a rack to cool.
Grease a 9 inch square baking pan.
In a large microwave safe bowl, combine coconut, condensed milk, and sugar.
Mix well and heat in microwave on high 7 minutes, stopping oven to stir the mixture every 30 seconds.
The mixture will reach a fudge-like consistency.
Pour into a prepared pan, spreading it in an even layer.
Allow to cool around 45 minutes and then garnish with almonds.
Use a plastic knife to cut into squares or cut into shapes using cookie cutters.
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
Pour melted butter onto the bottom of a 13 x 9-inch pan. Sprinkle crumbs evenly over butter.
Sprinkle nuts over crumbs, then sprinkle chocolate or butterscotch, then sprinkle coconut, then over all, pour the milk.
Bake at 350\u00b0 for 25 minutes.
Cool in pan and cut into bars.
Combine first 3 ingredients in small bowl.
Stir in coconut, egg whites and vanilla.
Drop by tablespoonfuls 2 inches apart onto cookie sheet coated with cooking spray.
Bake at 350\u00b0 for 20 minutes or until lightly brown.
Remove and let cool on wire rack. Yield one dozen.
Heat oven to 375 degrees. Remove clear insert from crust. Brush crust with 1 beaten egg white. Bake 5 minutes on cookie sheet. Remove from oven, cool completely. Gently remove cooled crust from tin. Carefully place crust in bottom of pie plate. Set aside. Pour milk into a bowl and add pudding mix, 3/4 c. coconut and spice blend. Beat with wire whisk 2 minutes. Gently stir in 1 c. of the whipped topping. Pour into crust. Refrigerate for 4 hours or until set. Spread remaining whipped topping on pie, cover and place back in refrigerator.