pty bowl (metal would be the best) and a wire whisk (
ish to come halfway up the side of ramekins. Bake for
ARIATIONS:.
Chocolate Dipped Coconut Macaroons:If making the full batch, melt a
b>the Coconut pudding mixture over the Chocolate pudding.
Crumble the whole pkg of Coconut Macaroons
astly add in the coconut flour.
When the batter is smooth
rain.
Mash in the butter, then add the brown sugar, marmalade
rchment paper.
Put unsweetened coconut in bowl of food
trawberries and 6 Tbs. of the sugar in a bowl; let
Heat oven to 325\u00b0.
Mix coconut, sugar, flour and salt in large bowl.
Stir in egg whites and almond extract until well blended.
Drop from teaspoon onto lightly greased baking sheet. Bake for 20 to 25 minutes, or until edges of cookies are golden brown.
Remove from baking sheets immediately.
Makes about 18 macaroons.
ended before adding the next egg.
>the oven and let the coconut sit in the
lice into thirds. Lay out the slices on cookie sheets to
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.
Melt the chocolate; stir in the sugar, coconut, vanilla and cream.
Let cool completely.
Beat the egg whites with salt until stiff.
Add the chocolate mixture; fold together gently but thoroughly with a metal spoon.
Drop by heaping teaspoonfuls onto cookie sheets lined with parchment, leaving room for spreading. Bake for 15 to 20 minutes at 350\u00b0 or until firm to the touch.
Let cool on the cookie sheets.
ith jalapenos, you can adjust the heat by removing some seeds
ew raisins or nuts in the bottom of tart shells.
epare coconut: Preheat
egrees Celsius.
Melt the butter and lightly grease
Prepare cake mix as directed in 3 or 4 round cake pans.
Let cool completely.
In mixer, whip whipping cream until very fluffy. Add sugar and blend.
Punch holes in first layer of cake and add 1/4 of cream of coconut.
Smooth over cake.
Position cake on serving plate. Top with 1/4 cup coconut and some whipping cream (enough to cover layer).
Repeat with remaining cake layers.
Ice entire cake with remaining whipping cream and press coconut to cover entire cake.
Best after sitting 1 day before serving.
Preheat oven to 350*.
Line your pans with parchment paper so your cookies won't stick.
Combine coconut, sweetened condensed milk and vanilla extract in large bowl.
Stir in morsels.
Drop by level tablespoon on prepared baking sheets; press each cookie lightly with back of spoon.
Bake for 10 to 14 minutes or until lightly browned around edges.
Remove to wire racks to cool completely.
Store loosely covered at room temperature.