f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Season the snapper with the salt and pepper.
In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
On one plate put the remainder of the flour and on another plate place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
Drain the snapper on paper towels and enjoy.
nd set aside. Spread the coconut on a rimmed baking sheet
Sprinkle coconut in pie shell.
Cream butter; gradually beat in sugar.
Add eggs and beat well.
Blend in remaining ingredients.
Pour over coconut in pie shell.
Bake at 350\u00b0 for 50 minutes or until slightly puffed on top.
Cool to room temperature.
Preheat the overn to 375\u00b0.
Put the corn meal in a mixing bowl with the brown sugar. Sift flour, ginger, salt and baking soda, then add to corn meal.
Mix eggs, melted butter and buttermilk together and combine with the dry ingredients then add 2/3 of the coconut. Pour into a greased and floured square pan.
Sprinkle the remaining coconut over the top and bake 25 minutes or until done.
Chill coconut water.
Fill 2 glasses halfway with coconut water.
Top off with rum.
25 degrees F. Spread the coconut evenly onto a baking sheet
Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
Add coconut and mix together until completely incorporated.
Place in a greased pie pan. Cook at 350\u00b0 for 40-45 minutes.
In small sauce pan, heat butter over medium heat until melted.
Add brown sugar and mix together until sugar dissolves.
Add rum and cook for 1 minute on medium heat.
Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.
Sift together flour, baking powder and salt.
Add coconut, sugar, vanilla and beaten egg, beating the mixture well after each addition.
Pour in milk, a little at a time, until dough is firm but not sticky.
(Add a little more flour if it should become so.) Knead the dough
for a few minutes.
Shape into loaves to fit your greased loaf pans to about 3/4 full. Dust tops with fine sugar.
Bake at 350\u00b0 for about 1 hour.
Cream butter and sugar until fluffy.
Mix in egg, vanilla and salt.
Add flour in 4 parts, mixing well after each addition.
Stir in coconut.
Drop by teaspoonfuls onto ungreased baking sheet. Flatten with floured bottom of a glass.
Sprinkle with coconut, if desired.
Bake at 375\u00b0 for about 10 minutes or until lightly browned.
Makes 4 1/2 dozen.
ugar, salt and flour. Add coconut, orange juice and melted butter
aper liners.
Spread the coconut rather thinly on a baking
Melt oleo in 2-quart saucepan.
Remove from heat; add water and vanilla.
Mix powdered sugar and dry milk.
Add to butter mixture about 1/2 cup at a time, mixing well after each addition. Stir in coconut.
Drop by teaspoon on waxed paper.
Let stand until firm, about 10 minutes.
Melt chocolate chips over hot (not boiling) water.
Swirl about 1 teaspoon melted chocolate on each coconut drop.
Chill.
Makes 36.
Alternately add flour mixture and coconut milk, beginning and ending with
Using saucepan, cook on stove the butter, instant cocoa mix, sugar and milk.
Stir and boil about 5 minutes. Add peanut butter. Stir in and add vanilla.
Add the coconut flakes and oatmeal. Mix well.
Drop by teaspoon on cookie sheet until cool.
Store cookies.
Mix sugar, Crisco and eggs.
Stir in buttermilk.
Sift together and stir in flour, baking powder, baking soda and salt. Stir in coconut.
Drop rounded teaspoonful on lightly greased cookie sheet.
Bake at 350\u00b0 until set.
Preheat oven to 350\u00b0.
Combine all ingredients.
If using an electric mixer, beat no more than 2 minutes on low speed.
Drop by teaspoon on ungreased cookie sheet,
about 2 inches apart.
Bake 10 to 14 minutes.
Cookies should be white when done.
Remove from cookie sheet and sprinkle with powdered sugar.
Cook over low heat for 1 1/2 minutes after full boil.
Remove from from heat and add oatmeal, peanut butter, nuts and coconut. Drop from spoon onto wax paper.
Cream shortening and sugars.
Add beaten egg mixed with vanilla.
Sift flour with soda and salt.
Add to mixture alternately with the pineapple and coconut.
Mix all items together--well, till it makes a soft batter.
Drop by rounded teaspoon onto greased cookie sheets.
Leave space for spreading.
Bake at 375\u00b0F for about 10 minutes or until done.
Be careful not to overbake this cookie.
ooking the water, butter, unsweetened coconut (2 1/2 cups) and