nd gently fold in your coconut about a cup at a
First, make the coconut macaroon filling:
With two racks
sugar and then the flaked coconut - make sure to press firmly
oasted macaroons.
Freeze the macaroon/almond crumbs until needed (this
nd the vanilla, almond, and coconut extracts. Do not overmix the
Preheat oven to 350 degrees. Grease large cookie sheet.
In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
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.
Preheat oven to 325 degrees F (165 degrees C).
Place pecans in bottom of pie shell.
Combine melted butter, coconut, salt, water, flour, sugar, and slightly beaten eggs. Pour filling over pecans in crust.
Bake for 45 minutes, or until golden brown. Cool before serving.
hill overnight.
For the coconut macaroons, reduce oven to 250
br>Whisk together cream of coconut, corn syrup, egg whites, vanilla
irm peaks. Fold in the coconut, 1 tablespoon of flour and
br>By hand, stir in coconut, flour and vanilla, blending well
ime, until glossy. Fold in coconut with a fork.
To
large bowl. Mix in coconut and butter. Pour mixture evenly
Grease 8-inch round baking dish with nonstick cooking spray. Put macaroons in dish.
In bowl, mix all other ingredients.
Mix well.
Pour over macaroons.
Place pan in water bath (larger pan filled 1/2 with water; place macaroon pan inside).
Bake in preheated oven at 350\u00b0 for 40 minutes.
Remove from oven and water bath and cool.
Serve with whipped topping and garnish (nuts, cherries, etc.).
Drain all canned fruit overnight.
Cut up apple and bananas. Mix with drained canned fruit.
Crumble 1/2 package coconut macaroon cookies and spread in bottom of greased baking dish.
Add 1/2 cup brown sugar over cookie mixture.
Crumble remaining 1/2 package
of cookies over fruit.
Add the rest of the brown sugar. Pour the banana liqueur over top.
Dot with butter.
Bake in 350\u00b0 oven about 40 minutes.
Serve hot.
hallow bowl.
Place some coconut into pie pan or onto
ream to the prepared & cooled Coconut Pudding.
Cut prepared & cooled
Beat eggs, sugar and salt until lemon colored.
Add butter and flour; blend well. Fold in one cup coconut. Pour into unbaked pie shell.
Put remaining coconut on top.
Bake at 350\u00b0.
Beat sugar, salt and eggs until mixture in a lemon color.
Add butter and flour; blend well.
Add milk and one cup of coconut.
Pour into the pie shell; top with remaining coconut.
Bake at 325 degrees for an hour.