ISO coconut holiday recipes

[Aubergine]

i adore the flavor of coconut in baking and would love to have some alternatives to macaroons. anyone have any cookies/bars/loaves that feature coconut? i'll start the ball rolling with a T&T we love:

COCONUT DREAM BARS

1-1/2 cups flour
2 cups packed brown sugar
1/2 cup butter or magarine
3 eggs
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
1-1-/2 cups sweetened flaked coconut

Preheat oven to 350 deg. Combine flour, 1/2 cup brown sugar and butter until particles are fine crumbs, using low speed of mixer. Press into bottom of ungreased 13x9" pan and bake for 15 minutes. Beat 1-1/2 cups brown sugar with eggs until blended; mix in remianing ingredients. Spread over partially baked crust. Bake 20-25 minutes, or until golden brown. Cool completely and cut into bars.

my variations (note: these are almost candy-like and can be cut into small squares):
1. cover partially baked crust with a layer of Andes chocolate cherry thins (1 box) before adding coconut topping; use almond extract in place of vanilla

2. cover partially baked crust with i cup semisweet chocolate chips before adding coconut topping

[klrickrode]

I just made Apricot-Coconut Balls this weekend from the Better Homes & Gardens special Christmas Cookies magazine I got at the grocery store. This recipe is taken from the White House Kitchens cookbook. These cookies were made when Nixon was in office. They are amazing!

Apricot-Coconut Balls

Ingredients:
1 c. dried apricots
1 c. flaked coconut
3/4 c. chopped nuts
1/2 t. finely shredded lemon peel
1 T. lemon juice
1 T. orange juice
2 1/3 c. sifted powdered sugar

Instructions:
1. Line cookie sheet with wax paper; set aside. Place apricots, coconut, and nuts in food processor; cover and process until finely ground. Transfer ground mixture into medium bowl. Add lemon peel and juices; stir until combined. Add 2 cups powdered sugar. Stir until firm.
2. Form into 1-inch balls; roll in remaining powdered sugar. Place balls on prepared cookie sheet. Allow to dry at room temp. for at least 4 hours. If desired, sprinkle balls with additional sifted powdered sugar before serving.

Makes about 30 cookies

These were so simple, and the flavors were amazing!

[wallycat]

macaroons

[Little Bit]

Coconut Brittle
posted by Carrie Ann 8/26/2002

15 minutes (5 min prep, 10 min cooking)
25 servings

1 cup flaked coconut
1 cup white sugar
1/2 cup corn syrup
1/4 lb chopped macadamia nuts
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

1 Spread coconut evenly on a buttered baking sheet.
2 In medium microwave safe bowl, combine sugar and corn syrup.
3 Microwave on high 3 minutes.
4 Stir in nuts and microwave 4 minutes more.
5 Stir in butter and vanilla and return to microwave for 1 minute.
6 Stir in soda until light and slightly foamy.
7 Pour over coconut in pan.
8 Let cool until firm and break into pieces

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Coconut Lime Sours

Recipe By : posted by Linda in MO
Serving Size : 18 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
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2 cups flour
4 tablespoons sugar
1/8 teaspoon salt
10 1/2 tbsps butter
4 eggs -- beaten
1 cup almonds -- chopped
2 cups light brown sugar -- firmly packed
3 cups sweetened flaked coconut
1 1/2 cups powdered sugar
2 tablespoons fresh lime juice
2 teaspoons lime zest

Preheat oven to 350 degrees F.

Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15-inch baking pan. Bake for 15 minutes or until golden brown.

Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust.

Bake an additional 30 minutes or until set.

While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars.



Source:
"Calling All Cooks"

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Per Serving (excluding unknown items): 235 Calories; 8g Fat (29.5% calories from fat); 3g Protein; 39g Carbohydrate; trace Dietary Fiber; 60mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates.

NOTES : EXCELLENT. Best dessert I have made in a long time. WAY better tham a typical lemon or lime bar. I halved the recipe and put it in a 9x9. Takes less time to bake. I doubled the glaze. perfect amount if you use double what is called for. I left out the almonds

[Little Bit]

Coconut Mud Bars

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bottom Layer:
1 1/3 cups flour
1/2 teaspoon baking powder
1 Pinch salt
1/2 cup packed dark brown sugar
1 stick unsalted butter -- slightly softened and cut into small pieces
Ganache:
18 ozs semisweet chocolate chips
1/2 c heavy cream
Topping:
4 tablespoons unsalted butter -- softened (1/4 cup)
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract -- optional
2 large eggs
1 1/2 cups shredded coconut
1 1/2 cups chopped pecans

Preheat oven to 350. Lightly grease a 9 x 9" baking pan. Make the bottom layer: In a medium bowl, combine the flour, baking powder, salt, and brown sugar. With a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse meal. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes, or until the crust is just set. Place the pan on a rack to cool, but leave the oven on.

Meanwhile, make the Ganache: Place the chocolate in a medium microwaveable bowl. In a small pan, bring the cream to a simmer. Pour the hot cream over the chocolate; let stand for a couple minutes, then stir. You will most likely need to pop this in the microwave to finish the melting process. Put it in the microwave for 30 second intervals, stirring between intervals, until the chocolate is melted. Pour the ganache over the crust and refrigerate for about 15 minutes to set the ganache.

Prepare the topping. In a medium bowl, cream the butter. Add the sugar, vanilla, and coconut extract, and beat until blended. Beat in the eggs. Stir in the coconut and pecans. Drop the coconut pecan topping evenly over the ganache and spread gently. Bake for 25-30 minutes, or until the top is golden brown. Set the pan on a wire rack to cool. Cut into bars.

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Toasted Coconut Cookies
valchemist (Virtual Cookie Swap 2002)

1/4 cup butter -- softened
1/4 cup shortening
1 cup sugar
1 large egg
1/2 teaspoon coconut extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened flaked coconut
1/2 cup crispy rice cereal
1/2 cup regular oats

Beat softened butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating until blended. Add egg and coconut extract, beating well.

Combine flour, baking powder, soda, and salt; gradually add to butter mixture, beating well after each addition. Stir in coconut, cereal, and oats.

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Snowballs (Made these, 2002) divine!

Makes about 30 cookies
Active time: 20 minutes
Start to finish: 1 hour


• 2 cups sweetened flaked coconut (4 oz)
• 1 cup finely grated unsweetened coconut (3 oz)
• 2/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 large egg whites
• 2 teaspoons water
• 30 (1/2-inch) squares fine-quality bittersweet chocolate (not unsweetened; from a 3 and 1/2-ounce bar)
• About 1/2 cup confectioners sugar
• Special equipment: parchment paper

1. Preheat oven to 350 degrees F.
2. Pulse sweetened and unsweetened coconuts, granulated sugar, and salt together in a food processor until flaked coconut is finely chopped. Add whites and water and pulse until mixture is moistened and holds together when squeezed.
3. Roll level tablespoons of coconut mixture into balls with wet hands (you'll need to rinse your hands every 3 or 4 balls). Make an indentation in center of each ball and insert a piece of chocolate, then pinch hole closed and reroll into a ball. Arrange balls 1 inch apart on a parchment-lined large baking sheet.
4. Bake macaroons in middle of oven until bottoms are golden and balls are puffed but still white, 13 to 15 minutes. Slide macaroons on parchment to a rack to cool completely, then peel off paper.
5. Dust macaroons lightly with confectioners sugar just before serving.

[Little Bit]

These aren't cookies or bars, but if you want something else ... ;)

CRAB AND COCONUT DIP
Active time: 20 min Start to finish: 20 min

1/3 cup well-stirred unsweetened canned coconut milk
3 scallions, chopped
1 teaspoon chopped fresh jalapeño chile, including seeds
1/2 cup chopped fresh cilantro
1/2 cup mayonnaise
3 tablespoons fresh lime juice, or to taste
1 lb jumbo lump crab meat, picked over and coarsely shredded


Blend coconut milk, scallions, jalapeño, and 1/4 cup cilantro in a blender until smooth and pour into a bowl. Whisk in mayonnaise, juice, and remaining 1/4 cup cilantro until just combined. Stir in crab and salt to taste and serve spooned on plantain chips.

Cooks' note:
• Dip can be made 6 hours ahead and chilled, covered. Stir before serving.

Serves 6.

Gourmet
April 2000
Gourmet Entertains

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Coconut Waffles with Berry-Mango Compote
Recipe created by Art Smith
From the show Summer Cooking with Art Smith
Makes 12 4-inch waffles
Flavored with coconut and mango, these waffles take on a tropical note. Let the fruit compote stand at room temperature for at least thirty minutes before serving—you wouldn't want to put cold fruit on hot waffles! Use whatever berries are handy—this is good with raspberries and blueberries too, or a combination.

INGREDIENTS
Compote:
* 1 ripe mango, peeled, pitted, and cut into small cubes
* 1 pint strawberries, hulled and sliced
* 1 tablespoon sugar

Waffles:

* 1 3/4 cups all-purpose flour
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, melted
* 1 cup milk
* 3 large eggs, beaten
* 1/2 cup coconut milk (not sweetened cream of coconut)
* 1/4 cup shredded sweetened coconut
* Fresh mint, for garnish


Toss the mango, strawberries and sugar in a medium bowl. Cover and let stand until the fruit gives off some juices, about 90 minutes.

Heat a waffle iron according to the manufacturer's directions. Lightly oil the grids.

Meanwhile, whisk the flour, sugar, baking powder and salt in a large bowl to combine. Make a well in the center and pour in the melted butter, milk, eggs and coconut milk. Whisk just until smooth; do not over-mix. Mix in the coconut.

Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes.

Serve the waffles hot, spooning the compote on top. Garnish with the mint leaves.

[Little Bit]

Coconut Creme Brulee
Serves 8
Creme brulee served in a nougat shell rather than the traditional ramekin has a light tropical look, especially
when served over fruit on a plate decorated with colorful
sauces.

Almond Sesame Nougat Shell
1/2 cup unsalted butter (Room Temperature)
1-1/2 cups sugar
1 cup light corn syrup
2 cups cake flour
1/4 cup sliced almonds
2 tablespoons sesame seeds

Creme Brulee
6 cups heavy (whipping) cream or coconut milk
1 vanilla bean, halved lengthwise
6 tablespoons sugar
12 egg yolks
Rum Syrup
1/4 cup maple syrup
2 tablespoons dark rum

4 slices or white sponge cake

1 mango, peeled, cut from the pit, and cut into 1/2-inch dice
1-1/2 cups fresh strawberries, hulled and sliced
1-1/2 cups fresh raspberries
1 cup fresh blueberries
3 tablespoons sugar
Creme Anglaise, chilled (see Basics)
Raspberry puree (see Fruit Sauce, Basics)
Mango puree (see Fruit Sauce, Basics)


To make the shell: In an electric mixer on medium speed, cream the butter and sugar together. Reduce speed to low and add the corn syrup, then add the cake flour. Stir in the nuts and seeds. Roll the mixture into a
2-inch-thick roll. Cover and refrigerate. Preheat the oven to 350 F. Line a jelly roll pan with parchment paper or aluminum foil. Cut the roll into 1/4-inch-thick slices and place 5 or 6 inches apart on the prepared pan. Bake for 15 minutes, or until golden brown. Let cool slightly. While the circles are still warm and pliable, remove from pan and place on an inverted tall glass to shape into cups; try to place the bottom side of the circles against the glass. Let cool on the glasses. Remove and store in an airtight container.
To make the creme brulee: In a heavy, medium saucepan, simmer the cream or coconut milk over medium heat. Scrape the seeds from the vanilla bean halves and put the seeds and pod into the cream. In a double boiler over gently simmering water, whisk the sugar and egg yolks together until the yolks are hot and frothy. With a slotted spoon, remove the vanilla pod from the cream. Stirring constantly, add the hot cream to the egg mixture and mix thoroughly, then remove from heat and cool by setting the bottom of the pan in a bowl of ice water.
To make the rum syrup: In a small bowl, stir together the maple syrup and the rum. Put into a squeeze bottle and set aside.

To serve: Preheat the broiler. Place a nougat shell on each plate. Brush the cake slices with the rum syrup and cut them into 1/2-inch dice. Add 2 tablespoons of the diced cake to each shell. Divide the fruit among the shells. Spoon the custard over the fruit. Sprinkle each with 1 teaspoon sugar and place under the hot broiler until the sugar bubbles, about 15 seconds (or use a small torch to melt the sugar). Place a creme brulee on each plate. Pour 1/4 cup creme anglaise on each plate. Put the raspberry sauce and mango sauce in squeeze bottles. Put 3 dots of raspberry sauce in the creme anglaise on each plate. Squeeze a circle of mango sauce around each dot. Squeeze a larger circle of rum sauce around one mango sauce circle on each plate. With the tip of a knife, draw through the sauces from the center outward in a radial design, creating a spoke effect.

[Little Bit]

Last but not least, my favorite chocolate chip cookie recipe, it makes a lot of cookies.

Chocolate Chip Cookies
1 Cup Butter
1 Cup White Sugar
1 Cup Brown Sugar
2 eggs
1 teaspoon Vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
2 Cups All Purpose Flour
1 Cup Coconut
1 Cup Chopped Pecans
8 ounces Chocolate Chips
2 Cups Rice Krispies cereal

Cream the butter and sugars together. Add the eggs, one at a time and beat. Add Vanilla
Combine the dry ingredients and mix with a whisk to combine. Add the Coconut, Pecans, Chocolate Chips and Cereal.

Using two teaspoons, drop small balls of dough onto foil lined cookie sheets. Bake at 325 degrees 15 minutes, turning half way through the cooking process.

In a pinch, you can use self-rising flour with this one.

[Donna Borges]

* Exported from MasterCook *

Bonbons

Recipe By :Emerial Lagasse
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
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2 2/3 cups flaked coconut -- (7 ounces)
1/2 cup sweetened condensed milk
2/3 cup confectioners' sugar
1/4 cup sliced almonds -- finely chopped
2 tablespoons unsalted butter -- at room temperature
1/4 teaspoon pure vanilla extract
8 ounces semisweet chocolate -- coarsely chopped

In a large mixing bowl, combine the coconut, milk, sugar, almonds, butter, and vanilla. Mix well. Cover and refrigerate for 1 hour. Remove from the refrigerator and form into balls about the size of a pecan. Line a baking sheet with parchment paper. In a bowl set over simmering water or in a double boiler, melt the chocolate. Using two toothpicks, dip each ball into the chocolate, covering them evenly. Place them on the prepared sheet. Using a fork, drizzle the tops of each ball with any remaining chocolate. Refrigerate until set. Place the bon bons on a serving platter and serve. NOTE: If you like Almond Joy candy, you will love this!

[Chocolate Rose]

I've made these every Christmas for at least the last 15 years. Donna's recipe sounds somewhat similar but with more coconut.

* Exported from MasterCook *

Chocolate Coconut Bonbons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds powdered sugar
1 cube butter, melted
1 cup nuts -- finely chopped
14 ounces flaked coconut
14 ounces sweetened condensed milk
12 ounces chocolate chips
2 ounces unsweetened chocolate

Mix first 5 ingredients using hands and form into balls. Let stand for 2 hours. Melt together the two chocolates. Dip balls into melted chocolate. Chill. Makes 130- 140 candies
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[Middydd]

These Coconut Jam Thumbprint Cokies are excellent. I used cherry and pineapple preserves (more tropical) instead of the apricot and raspberry recommended in the recipe.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25278,00.html

[Aubergine]

mmmmmm... my mouth is watering.:) you guys are great. thanks so much!