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.
he food processor, place the coconut and pulse for 1-second
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.
ugar, salt and flour. Add coconut, orange juice and melted butter
In a large bowl, mix sugar and butter together.
Add well beaten egg, milk, vanilla and lemon extract.
Mix well, then mix with dry ingredients except coconut.
After all stirred up, add coconut.
Spoon out 1 teaspoon of cookie dough on greased cookie sheets.
Shape and sprinkle a little coconut on them and put cherries in middle.
Bake at 375\u00b0 for 10 minutes.
tir in 3 cups of coconut.
Refrigerate for 30 minutes
aper liners.
Spread the coconut rather thinly on a baking
Heat oven to 350\u00b0.
Heat chocolate in 2-quart saucepan over low heat; stir frequently until melted.
Remove from heat.
Stir in coconut, walnuts and milk.
Melt chocolate and add milk.
Stir in coconut and walnuts.
Heat oven to 350\u00b0.
Melt chocolate in saucepan over low heat. Remove from heat and stir in sweetened condensed milk, coconut and walnuts.
Heat oven to 350 degrees.
Spread coconut on cookie sheet and bake 8 to 10 minutes stirring occasionally until lightly toasted, cool.
With a mixer on medium speed, beat butter, sugar, eggs, baking powder, vanilla, baking soda and salt until creamy.
Stir in flour, in 3 additions, alternating with sour cream.
Fold in 1 cup toasted coconut.
Drop level tablespoons 1 1/2 inches apart on baking sheets.
Bake 10 to 12 minutes or until cookies are a pale brown.
Remove to wire rack to cool.
Alternately add flour mixture and coconut milk, beginning and ending with
Melt almond bark in a double boiler (warm water, not boiling). When melted, add peanut butter.
Stir well.
Take off heat; add peanuts or nuts, marshmallows, coconut and Rice Krispies.
Blend all of ingredients in a large bowl.
Drop by a spoonful on wax paper.
Let set for several hours.
Place in container between wax paper.
Freezes well.