Coconut-Filled Chocolate Delights Recipe from Pillsbury.com

Coconut-Filled Chocolate Delights Recipe from Pillsbury.com:

INGREDIENTS
3/4 cup Fisher® Roasted and Salted Almonds
1 1/2 cups coconut
1/2 cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1 package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3 cup Hershey’s® baking cocoa
1/3 cup Hershey's® milk chocolate baking chips

DIRECTIONS
1. Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.
2. Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.
3. For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.
4. Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
5. In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 seconds, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.

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Refreshing Coconut "Buko"Juice

Vegan Coconut Cream Pie Milkshake

Photo Courtesy of   « munchin with munchkin

Vegan Coconut Cream Pie Milkshake « munchin with munchkin

Ingredients:

1 cup fresh or frozen coconut meat
1 Tbsp. lemon juice
1 Tbsp. coconut oil
1 ½ cup light coconut milk
1 ripe frozen banana
1 Tsp. pure vanilla extract
2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
1 Tbsp. toasted coconut flakes
agave nectar, sweeten to taste (optional)
ice cubes

Combine coconut meat, lemon juice, coconut oil, coconut milk, banana, vanilla, agave nectar (optional) and graham cracker crumbs in a blender; pulse until smooth.

Top with soy or dairy based whip cream, sprinkle with additional graham crackers and garnish with toasted coconut flakes.

Serves 2-3

Many thanks MunchinwithMunchkin!

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Lemon crinkle cookies and lemon coconut cookies

Photos Courtesy of  pixelatedcrumb.com

lemon crinkle cookies and lemon coconut cookies | pixelatedcrumb.com

Lemon Crinkle and Lemon Coconut Cookies

Adapted from Lauren’s Latest via Tasty Kitchen

1/2 cup butter, room temp
2/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoons vanilla extract
1 whole egg
1 1/2 teaspoons lemon zest
2-3 tablespoons fresh lemon juice (depending on how lemony you want them to be)
1 1/2 cup all-purpose flour
1/4 teaspoons salt
1/4 teaspoons baking powder
1/8 teaspoons baking soda
1/2 cup powdered sugar (for lemon crinkle cookies)
or 1/2 cup sweetened coconut (for lemon coconut cookies)

Preheat oven to 350F. Grease baking sheets with non stick cooking spray or line with parchment paper and set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the vanilla, egg, lemon zest and juice. In another bowl, combine the flour, salt, baking powder, and baking soda. Stir the flour mixture into the wet ingredients until just combined.

For lemon crinkles, pour the powdered sugar onto a large plate or shallow bowl. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. For the coconut cookies, do the same as above except use coconut instead of powdered sugar.

Bake the cookies for 9-11 minutes or until bottom of cookies begin to barely brown and cookies have a matte finish (they shouldn’t look like like they’re melting). Remove from oven and cool cookies about 2 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes.

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Many thanks to pixelatedcrumb!

Key Lime Coconut Cake

Photo Courtesy of « Pixelated Crumb

key lime coconut cake « Pixelated Crumb

Lime Coconut Cake

Adapted from Gourmet via Smitten Kitchen

The recipe says that the coconut toasts to a nice golden color in 8-12 minutes, but my first batch was past golden and well into brown when I checked on it after 4 minutes. My second batch was perfect at 3 minutes. My oven thermometer showed that the temperature was actually just under 350F, so I’m dubious about the 8-12 minutes. Better to check often because you can always cook it longer.

I lost track of how many key limes I ended up using, but it was certainly more than I expected. I probably used around 12-14 total. They’re little, so you don’t get much juice out of each one!
1/2 cup sweetened flaked coconut
1 stick unsalted butter, softened
1 1/4 cups granulated sugar
1 tablespoon grated Key lime zest
2 large eggs
1 3/4 cups self-rising flour*
3/4 cup whole milk
2 tablespooons fresh key lime juice
1/2 teaspoon vanilla

Lime Glaze:
2 tablespoons fresh key lime juice
1 cup confectioners sugar
1 tablespoon rum (optional)

Topping:
1/2 cup sweetened flaked coconut
*You can make your own self-rising flour: For every cup of flour, add a 1/2 teaspoon of salt and 1 teaspoon of baking powder, whisk together very well and sift. Measure your self-rising flour from there.

Preheat oven to 350F with a rack positioned in middle. Generously butter a 9- by 2-inch round cake pan and line the bottom with a round of parchment paper.

Toast all of your coconut (1 cup total) in a small baking pan in the oven, stirring once or twice, until golden, about 3 minutes. Let the coconut cool. Leave the oven on.

Beat together the butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together the flour and 1/2 cup coconut (reserve remainder for topping). Stir together the milk, 2 tablespoons lime juice, and the vanilla. At low speed, mix the flour and milk mixtures into the egg mixture alternately in batches, beginning and ending with flour.

Spoon the batter into the pan and smooth the top. Bake until golden and a wooden pick inserted into center comes out clean, 35 to 45 minutes. Cool for 15 minutes , then turn onto a cooling rack and discard the parchment. Cool completely.

Whisk together the confectioners sugar, 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining toasted coconut.

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Many thanks « Pixelated Crumb!

Coconut Lime Snowball Cupcakes

A Cup Full of Cake

Photos Courtesy of A Cup Full of Cake

Coconut Lime Cupcakes with lime curd filling and coconut swiss meringue buttercream frosting.

From Shelly Kaldunski's 'Cupcakes”

Coconut Cupcakes
Makes 12 cupcakes

Ingredients:
1 cup all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup unsalted butter ( 1 stick) at room temp
1 teaspoon vanilla extract ( I used coconut extract instead for extra coconut flavor)
1/2 cup coconut milk
1/3 cup shredded coconut roughly chopped ( can be sweetened or unsweetened)
1 large egg plus one large egg white at room temp

Directions:
Preheat your oven to 350 degrees line a standard muffin pan with paper or foil cupcake liners. In a bowl whisk your dry ingredients including the coconut. In an electric mixer, cream the butter and sugar for 2 to 3 minutes until light and fluffy. Add egg, egg white and extract and beat until smooth. Add flour mixture in three additions alternating with 2 additions of coconut milk. Beat on low and scrape down the sides of the bowl as needed. Divide the batter into the cupcake pan filling 3/4 of the way up each liner. Bake 18-20 minutes. Cool in pan for 5 minutes and then carefully turn out onto a wire rack and cool completely for at least an hour before filling and frosting.


Lime Curd

4 egg yolks
6 tablespoons lime juice
1/2 cup of sugar
2 teaspoons lime zest
pinch of salt
4 tablespoons of butter cut into 4 pieces

In a saucepan, whisk together the egg yolks, sugar, lime juice and salt and cook over medium high heat stirring constantly so it doesn’t boil. When it is thick enough to coat the back of a spoon take it off the heat. Whisk in each piece of butter one at a time until it is melted in. Pour into a mesh strainer over a bowl and scrape the curd through leaving and solids behind. Some of the egg yolk does end up cooking so this way you don’t have pieces of scrambled egg in the curd. Stir in the lime zest and place a piece of plastic wrap over the curd to keep a film from forming and chill in the refrigerator for at least an hour.


Coconut Swiss Meringue Buttercream
Makes 2 cups enough to pipe on 12 cupcakes or spatula on 16 cupcakes

Ingredients
3 egg whites
¾ cup sugar
pinch salt
2 sticks of butter at room temp cut into 16 pieces
2 tsp coconut extract

Using the bowl of your stand mixer add the egg whites, sugar and salt and set the bowl over a pan of simmering water on the stove. Make sure the bottom of the mixer bowl isn’t touching the water. Whisk the mixture until it feels slippery to the touch( all the sugar has dissolved) and is 160 deg f on an instant read or candy thermometer. This takes about 2 minutes. Remove the bowl and place on mixer immediately start whisking the mixture using the whisk attachment and slowly go from low to high speed. Whisk until the bowl is cool to the touch( room temp) and the egg white mixture is fluffy and hold stiff peaks. The mixture should not look dry. It will be glossy like meringue. This takes about 6-7 minutes. Stop to scrape down the sides. With the mixer on medium add the butter in 1-2 pieces at a time until all the butter is incorporated. Scrape down the sides and get any stuck pieces of butter out of the whisk. Beat on high until the frosting comes together. If it gets soupy looking just keep whisking. Stop to scrape down the sides and bottom of bowl. Optional switch to the paddle attachment for this step and beat on low to get rid of any air bubbles. Add in the extract and beat again until fully mixed in. Keep at room temp if using that day. If not keep in fridge for 3-5 days and thaw about 30 min at room temp and beat slowly for about 5 minutes before using.

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Many thanks to acupfullofcake.blogspot.com!

Almond Jay Recipe - CHOW

Photocourtesy of CHOW.com

Almond Jay Recipe - CHOW

INGREDIENTS
For the filling:

* 10 ounces finely shredded sweetened coconut (about 3 1/4 cups)
* 6 tablespoons light corn syrup
* 54 whole roasted and salted almonds (about 2 ounces)

For the chocolate coating:

* 1 1/2 pounds milk chocolate couverture, such as El Rey 41 percent milk chocolate Discos

INSTRUCTIONS
For the filling:

1. Line a baking sheet with waxed or parchment paper; set aside.
2. Combine coconut and corn syrup in the bowl of a food processor fitted with a blade. Pulse until coconut is finely ground and mixture holds shape when squeezed into a ball, about 30 (1-second) pulses.
3. Divide coconut mixture into 27 (2-teaspoon) portions. Work each portion between hands until it is compact and smooth. Shape each portion into a 2-1/2-inch-long, 1-inch-wide rectangle (when forming filling, it helps to rinse hands often with water).
4. Set rectangles on the baking sheet and place in the freezer until firm, at least 10 minutes. Meanwhile, temper chocolate.


For the chocolate coating:

1. To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
2. Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
3. Remove the bowl from the saucepan. Add remaining 6 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.
4. Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (Chocolate must remain in this temperature range while dipping or it will not set up properly.) Keep the saucepan over low heat and use it to reheat chocolate as necessary.
5. To test if chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)
6. Remove coconut pieces from the freezer. With a dinner fork, individually dip almonds into tempered chocolate, tapping the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate. Place two almonds on each coconut piece with pointed ends facing inward. Once finished, return the baking sheet to the freezer until chocolate is set, at least 10 minutes. (Monitor melted chocolate to make sure it stays in temper.)
7. Once chocolate almonds are set, remove coconut fillings from the freezer and individually dip them into tempered chocolate with a dinner or dipping fork. Tap the fork several times on the edge of the bowl, and scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
8. Place Almond Jays on the baking sheet by tilting the fork so the edge of each candy bar touches the parchment-lined pan, then smoothly pull the fork out. Repeat until all candy bars have been dipped. Let sit at room temperature until completely set, at least 20 minutes.
9. Trim any excess chocolate from edges of candy bars and place Almond Jays in an airtight container. Almond Jays will last up to three weeks in the refrigerator or up to two months in the freezer. Let come to room temperature before serving.

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Many thanks CHOW.com!

They just love these Coconut Macaroons!

Oh, the magic of what simple ingredients can produce.....coconut, flour, eggs, milk, butter, vanilla....Not only do these macaroons taste good, these macaroons smell truly delightful!

For the recipe:
2 1/2 cups dessicated coconut
1/2 cup flour
2 whole eggs
1 can condensed milk
1/2 cup butter 
1/4 tsp.vanilla extract  
1/4 tsp. dayap (or lemon extract)
1/2 cup coarsely chopped peanuts, optional
 Note: You can play around this recipe to get the consistency that you desire.
Method:
1. Preheat oven at350F.
2. Mix all wet ingredients at medium speed.
3. Add dry ingredients. Continue mixing until well blended.
4. On a cookie sheet covered with  aluminum foil, line spoonfuls of the mixture. 
Or you can simply use papercups the size of your choice.
5. Bake for 15 minutes or until golden brown.


Enjoy!

Monay Mayaman et al