Chocolate Coconut Cooler Food

2 INGREDIENT CHOCOLATE COCONUT CANDY CLUSTERS

Steps:

• Line a medium baking sheet with wax paper or parchment paper. Clear some room in the freezer for this sheet. Set aside.
• To melt the chocolate, use the double boiler method or do the following. Add chocolate to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth.
• Add in coconut. Stir and fold until well combined and thoroughly mixed.
• Using a small cookie scoop, scoop and drop candy mixture onto the prepared baking sheet, spaced evenly apart. Here is the small cookie scoop that I use and love.
• Chill in the freezer for 10-20 mins, until firm. Enjoy! Storing instructions below.

NO-BAKE CHOCOLATE COCONUT COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Mix oats and coconut in a large bowl until thoroughly combined.
• Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.

CHOCOLATE COCONUT COOLER

Steps:

• PLACE coconut milk and 2/3 cup topping in blender container. Cover and process until blended. Add ice cream. Cover and process until smooth.
• DIVIDE evenly into 4 (8 oz.) tall glasses. Top with whipped cream. Drizzle with additional topping. Sprinkle with coconut.
• Nutritional information (amount per servings): Total Calories: 590. Sodium 180mg. Fat: 35g. Carbohydrates: 55g. Cholesterol: 85mg. Protein: 9g. Fiber: 2g.

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

COCONUT BERRY COOLER

Steps:

• In large bowl, combine all ingredients. Serve over ice.

COCONUT COOLER COCKTAIL

Steps:

• Blend Almond Breeze with rum, piña colada mix (do not defrost) and pineapple chunks until smooth.
• Add mango; blend until smooth.
• Garnish with additional pineapple, if desired.

COCONUT CREAM COOLER

Steps:

• Combine the pineapple juice, cream of coconut, orange juice concentrate, water, and almond extract in a large container.
• Stir well.
• Serve over ice.

CHOCOLATE MINT COOLER

Steps:

• Put hot chocolate powder in a sml pan & stir in 1/2 cup milk. Heat gently (stirring) till almost boiling. Remove pan from heat.
• Put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
• Add the yoghurt & peppermint extract & whisk again.
• Pour the mixture into 4 tall glasses, filling them no more than 3/4 full. Top ea drink w/a scoop of ice cream. Garnish w/fresh mint leaves to get fancy. YUM!
• VARIATIONS: For "Chocolate Vanilla Cooler", use light cream instead of yoghurt + 1 tsp vanilla extract instead of peppermint extract -- or -- For "Mocha Cooler", dissolve the chocolate in 1/2 cup strong black coffee & reduce milk to 1 1/4 cups. Use cream instead of yoghurt & leave out the extract.

CHOCOLATE COCONUT BARS

Steps:

• Combine the crumbs, butter and sugar. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Meanwhile, in a bowl, combine coconut, milk and pecans; spread over the crust. Bake at 350° for 15 minutes; cool completely. In a small saucepan, melt candy bar and peanut butter over low heat; spread over bars. Cool until set.