Besitos De Coco Old Fashioned Coconut Kisses Candy Food

BESITOS DE COCO / COCONUT MACAROONS RECIPE

Steps:

• Heat the oven to 325° F
• Line baking sheets with parchment paper
• Combine all ingredients in a bowl and blend well
• Drop by teaspoonfuls to the baking sheets
• Bake for 10 to 12 minutes or until lightly browned around the edges
• Remove to a cooling rack to cool
• Enjoy!

BESITOS DE COCO (OLD FASHIONED COCONUT KISSES CANDY)

Steps:

• Combine the coconut and water in a medium pot. Bring to a boil.
• Add the brown sugar and stir. Cook on low heat until the sugar melts and the texture is thick and very sticky.
• Drop by tablespoons on a greased cookie sheet or on a cookie sheet covered with wax paper or parchment.
• Let the cookies cool down.

BESITOS DE COCO (COCONUT SMOOCHES)

Steps:

• Combine the water and sugar in a heavy bottomed saucepan. Bring to a boil. Reduce the heat to low and cook, stirring occasionally, until it becomes like a hard ball or reaches 275 degrees F. Add the coconut and continue cooking until no steam rises from the pot and all the liquid has evaporated. Using a tablespoon, drop the coconut smooches onto a greased cookie sheet and let cool.

COCONUT KISSES

Steps:

• Beat egg whites until they stand in peaks.
• Gradually add sugar, beat again until stiff.
• Carefully fold in coconut.
• Drop by teaspoonful on a cookie sheet covered with parchment paper and sprayed with veggie spray.
• Bake in a 250°F oven for 25 minutes.
• Do not preheat oven.

BEST OLD FASHIONED COCONUT CREAM PIE

Steps:

• For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
• In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.
• Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
• Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
• Pour into pie shells and refrigerate at least 2 to 4 hours.
• To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
• Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
• Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served.
• To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
• FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
• And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.

BESITOS DE COCO (COCONUT KISSES)

Steps:

• Preheat oven to 350°F.
• Grease a cookie sheet.
• In a bowl, thoroughly mix all ingredients together into a dough.
• Place the dough in a decorating bag and use the biggest star tip you can find. In a circular form make 24 individual cookie cakes . Bake until golden brown. 9-12 minutes.
• Opcional* -- drizzle this awesome cookie cakes with melted semisweet chocolate for beautiful presentation and flavor.