Chocolate Coconut Crispies Food

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOLATE-COCONUT RICE KRISPIE TREATS

Steps:

• 1. Line a 9 x 13 x 2 inch baking pan with foil and spray with nonstick cooking spray. 2. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in coconut extract. 3. Add crisped rice cereal; stirring until well coated. Fold in toasted coconut, miniature chocolate chips and reserved 3/4 cup marshmallows 4. Using buttered spatula, press the mixture into the prepared pan. Cool. Cut into 2-inch squares.

CHOCOLATE COCONUT CRISPIES

Steps:

• Preheat oven to 350°F Beat softened butter in a bowl, then add both sugars and beat for two minutes. Add egg and beat until creamy.
• Pour in melted chocolate. (**You can also use cocoa: three tablespoons of cocoa and one tablespoon of butter for every ounce of baking chocolate needed.).
• Stir in flour, baking powder and baking soda until just combined. Add oats and coconut.
• Drop slightly rounded teaspoonfuls of dough onto cookie sheets. Bake for 10 minutes and let cool briefly on the pans before removing to a storage container.

COCONUT AND CHOCOLATE RICE CRISPIES

Steps:

• Grease a 9x13 inch pan. Melt butter in large sauce pan over medium-low heat. Add marshmallows and stir until melted and smooth. Remove from heat.
• Quickly stir the marshmallow mixture into the cereal and coconut to coat. Press into the prepared pan with the back of a buttered spoon. Cool completely before cutting into squares.

CHOCOLATE COCONUT CRISPY CANDY

Steps:

• Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
• Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
• Enjoy!

CHOCOLATE RICE KRISPIE BALLS

Steps:

• In a large mixing dish, combine peanut butter and melted butter.
• Mix in the rice crispies and powdered sugar.
• Mix until everything is well blended. Make one-inch balls out of the dough.
• Place the formed balls on a cookie pan coated with wax paper and refrigerate until firm.
• Before applying the chocolate coating, let it sit for at least 30 minutes.
• Microwave chocolate for 30 seconds, stirring halfway through.
• Repeat until the mixture is melted and smooth.
• Place a toothpick in each peanut butter ball and dip it into the chocolate, rolling it around until it is well covered.
• Place the chocolate-coated ball on a separate wax-paper-lined cookie sheet.
• Each peanut butter ball should have toothpicks removed.
• Return the balls to the fridge to allow the chocolate to harden. It should take about an hour or two to complete.
• It's also a good idea to keep these in the freezer. These will turn slightly soft if kept in the refrigerator.

DARK CHOCOLATE COCONUT RICE CRISPY TREATS

Steps:

• Preheat oven to 350 degrees F. Spread shredded coconut over a baking sheet and toast in oven for 4-6 minutes. Remove when golden and set aside.
• In a small saucepan, melted peanut butter, coconut oil, and honey over medium low heat. Whisk together to combine.
• Pour 2 1/2 cups of crispy rice cereal into a large bowl. Scrape peanut butter mixture into bowl and stir to coat. Spray an 8x8 baking dish with nonstick spray (I used coconut oil) and pour the crispy rice mixture into the dish. Smooth with a a spatula.
• Refrigerate for at least 15 minutes. While this happens, melt the dark chocolate over a double boiler or in the microwave. Remove the crispy treats from the fridge, drizzle with the melted dark chocolate, and sprinkle with the toasted coconut. Refrigerate for at least 1-2 hours, or overnight.
• Once the rice crispy treats are solid, slice and serve. It's important you keep these in the refrigerator, as they melt at room temperature.

DARK CHOCOLATE COCONUT CREAM TART

Steps:

• For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
• Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
• For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
• For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
• Spoon the whipped cream over the tart and garnish as desired.