lime zest, lime juice and coconut. Press firmly into base of
1/2 cup of the coconut and drained pineapple into chocolate
nd stir to combine. Add coconut, oats and flour. Transfer to
nd smooth surface. Sprinkle with coconut then let cool.
Chill
ugar dissolves. Fold in flour, coconut, apricots and grated chocolate. Transfer
rom oven and sprinkle with coconut while hot. Cool in pan
Combine 1/2 cup brown sugar and 1 cups flour in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Press dough evenly into a 8-inch square baking pan; bake at 375 degrees for 12 minutes. Set aside to cool.
Combine 1 cup of sugar, 1 teaspoon flour, salt, eggs, vanilla, coconut, and black walnuts in a medium mixing bowl. Pour over baked crust. Bake at 375 degrees for 22 minutes. Remove to a wire rack to cool. Cut into bars.
emaining sugar. Fold in desiccated coconut and 1 2/3 cups
ood processor, combine flour, sugar, coconut and spice mix. Process until
Lightly grease an 8 x 12 inch baking dish. Line base and sides with parchment paper. Place coconut oil in a small saucepan over low heat. Cook, stirring, 2-3 mins, until melted. Cool slightly. Combine remaining ingredients in a large bowl. Add coconut oil and mix well. Press mixture firmly into prepared dish. Freeze 15 mins, or until set, then chill. Cut into small squares to serve.
tir in the flour, shredded coconut and milk. Mix until well
owl, combine condensed milk, cookies, coconut, cherries and almonds.
Add
Preheat oven to 375\u00b0F. Line base of a 12x8 inch rimmed baking tray with parchment paper.
Cream butter and 1/2 cup sugar until light and fluffy. Beat in 1 egg. Sift flour over top then fold in until just combined. Transfer to prepared pan and smooth surface. Spread warmed raspberry jam over top.
To make the coconut topping, beat remaining eggs lightly. Whisk in coconut and remaining sugar. Spread over jam as evenly as possible.
Bake for 40 mins. Let cool completely in pan. Cut into squares to serve.
raham cracker mixture along with coconut and apricots. Press firmly into
Stir in brown sugar and coconut.
Whisk butter, egg and
Line base and sides of a baking pan with parchment paper.
Melt butter, chocolate and cream together over low heat, stirring. Remove from heat and mix in coconut and cookies. Transfer to prepared pan. Tap pan on a hard surface to release bubbles. Sprinkle with extra coconut and cover with plastic wrap. Chill for 2 hours to set.
Remove from pan and discard parchment paper. Cut into squares. Keep chilled until ready to serve.
Grease and line an 8 inch square cake pan with parchment paper.
Combine powdered sugar and coconut. Mix in condensed milk and egg white. Dust a work surface lightly with powdered sugar and knead coconut mixture to form a soft dough. Tint 1/2 with pink food coloring and knead in cranberries. Press into prepared pan. Top with white mixture and press down firmly. Cover and chill for 3 hours, or until firm.
nch pan with layer of coconut bars, breaking anywhere needed to fill
ntil smooth. Stir in the coconut. You should have a firm
Preheat oven to 350\u00b0F. Grease and line a 7 x 11 inch baking pan with parchment paper. Cream butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Sift flour and 1 tsp cinnamon together then fold in, alternating with sour cream and milk. Fold in berries. Transfer to prepared pan and sprinkle with coconut. Bake for 45-50 mins or until a skewer comes out clean. Cool in pan for 5 mins then remove and let cool completely on a wire rack. Dust with powdered sugar and remaining cinnamon then cut into squares.