COCONUT CHIPS
These coconut chips pair perfectly as a garnish on your favorite coconut cake, or as a tasty afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
- Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
- Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
- Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin, if desired. Rinse and dry coconut. Using a mandoline or a vegetable peeler, remove strips from edges.
- Divide coconut strips between 2 rimmed baking sheets in a single layer; season with salt. Bake until toasted, about 10 minutes.
COCONUT CHIPS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.
CHEWY COCONUT BARS
You can't eat just one of these delicious bar cookies packed with chocolate, coconut, and walnuts.
Provided by Myrtis Gunnels
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
- Bake 20 to 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 45.3 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 118 mg, Sugar 32.4 g
BAKED COCONUT (COCADA DE FORNO)
One of my favorite dishes at Brazil a Gosto, chef Luiza Trajano's elegant restaurant in São Paulo, is a baked cocada (a coconut candy made of coconut and sugar cut into squares) with lemon sorbet. It is so delicious that I had to experiment with it back in my American kitchen. I have to admit I am very happy with the final result and I think you will be, too. This is an unpretentious and easy dessert to assemble. You can prepare everything in advance and just bake it on the day of serving.
Provided by Leticia Moreinos Schwartz
Categories Mixer Dessert Bake Kid-Friendly Coconut Party Potluck Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚F. Lightly grease a baking dish with some spray.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and sugar until light and creamy at medium speed, about 5 minutes. Add the eggs, one at a time, and continue to mix. Scrape the sides of the bowl after each addition.
- Add the coconut milk, sweetened condensed milk, and Malibu and continue to mix at medium speed until the batter is well blended, about 1 minute. Add the coconut and mix until it is all incorporated, although the batter will look grainy.
- Fold the flour in with a rubber spatula. Spread the batter into the prepared baking dish. You can keep this in the refrigerator, covered with plastic wrap, up to 2 days ahead of time.
- Bake in the oven until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes. Remove it from the oven and let it rest for 10 minutes.
- Serve with a scoop of lemon sorbet.
COCONUT CRUST
This makes for a different type of pie.
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 2
Steps:
- Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g
BAKED COCONUT CHIPS
These baked coconut chips are sweetened with brown sugar. Add them to a coconut cake for garnish. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Crack coconut; drain liquid. Remove flesh from shell; peel off skin. Using a vegetable peeler or mandoline, cut flesh into thin strips.
- Toss coconut strips with salt, sugar, and pepper. Arrange coconut strips in a single layer on a baking sheet. Bake until chips are deep golden, about 10 minutes. Serve hot or at room temperature.
COCONUT CHIPS RECIPE
These coconut chips are a treat for every coconut lover! We sprinkle them on top of our homemade coconut milk ice cream, coconut flour cupcakes, mix them into our granola and eat them plain.
Provided by Tiffany - The Coconut Mama
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 and line a baking sheet with parchment paper.
- In a medium bowl, combine maple syrup, coconut oil, vanilla extract and salt. stir to combine.
- Add the coconut flakes and gently stir to coat it with the mixture.
- Spread the coconut flakes in an even layer on the parchment paper, drizzle any excess liquid over the coconut.
- Bake for 12 minutes, stirring and flipping the flakes every 3-5 minutes until crispy and golden. Watch them carefully in the last few minutes asn they can be easily burnt.
- Remove from the oven and let cool for 10 minutes, it will continue to crisp as it cools.
- Store in an airtight container at room temperature for up to a week.
Nutrition Facts : ServingSize 3 tablespoons, Calories 115 calories, Sugar 2.5g, Fat 10.5g, Carbohydrate 5g, Fiber 2.5g, Protein 1g
COCONUT CHIP COOKIES
Flora Alers of Clinton, Maryland transforms a boxed white cake mix into a big batch of tasty cookies that are filled with coconut, nuts and chocolate chips. "This recipe requires just six ingredients, so you can mix up the batter in a jiffy," she shares.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in the coconut, chips and nuts. Roll into 1-in. balls. Place on lightly greased baking sheets. , Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 195 calories, Fat 10g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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