COCONUT PEAKS
I found this gem on a slip of paper in a cookbook I got at a yard sale. The candies get great flavor from browned butter. I've received many requests for this recipe over the years.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream. , Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes., Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes. , Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 205 calories, Fat 12g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 27g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT PEAKS
A delightful and easy cookie; recipe is from Denmark. The recipe makes 30 small or 20 large peaks. I strongly recommend that you add the extra step of dipping in chocolate as it gives the cookie that extra dimension and wow factor. I add a bit of butter to the melted chocolate and drip it on top of the peaks. I have updated the recipe measurements thanks to Hokies' hard work - the conversion from metric to cups did not work out, too much of some ingredients, too little of others. The current recipe reflects the accurate measurements after have scaled ingredients and cross checked cup measurements.
Provided by Deantini
Categories Drop Cookies
Time 20m
Yield 20 large peaks, 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Melt butter.
- In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
- Let the mixture set for 10 minute.
- Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
- Large peaks - bake for approx 10-11 min or until golden.
- Small peaks - bake for approx 7-8 min or until golden.
- If using - melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.
WHITE CHOCOLATE COCONUT DREAM
Steps:
- Crust Preparation:
- Preheat oven to 450 degrees F.
- Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
- Filling Preparation:
- Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
- White Chocolate Mousse Preparation:
- Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
- Assembly:
- Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.
COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
- Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
- Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
- Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
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.
CHOCOLATE COCONUT PEAKS
A must every holiday (or any time in between). I think this came from a MilNot can, but I am only guessing. I like them fine without the chocolate. Time does not include set times.
Provided by Hoosier Margie
Categories Candy
Time 10m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy 1 1/2 quart saucepan.
- Heat until a deep golden brown.
- Remove from heat.
- Stir in sugar, milk and vanilla.
- Add coconut.
- Drop by teaspoon onto wax paper.
- Cool (in refrigerator) and shape into cones.
- Melt chocolate over hot water (or in the microwave).
- Twirl the bottoms of candies in the chocolate and set on waxed paper.
- (If you have extra chocolate, twirl the tops too.) Chill until firm.
- If you know these will have to set out where it is extra warm, you can mix some paraffin in the chocolate to help it stay set.
- The mix should not be more than one to one.
CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
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.
CHOCOLATE COCONUT TRIFLE
This delicious trifle consists of 4 layers: homemade chocolate custard, coconut custard, ladyfingers, and whipped cream and everything is made from scratch!
Provided by terezinha
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
- Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
- Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
- Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 52.5 g, Cholesterol 164.2 mg, Fat 36.6 g, Fiber 6.6 g, Protein 11.7 g, SaturatedFat 27.4 g, Sodium 131 mg, Sugar 22.4 g
COCONUT CAKE WITH CHOCOLATE SAUCE
Make and share this Coconut Cake with Chocolate Sauce recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9 inch springform pan.
- In a small bowl, stir together the cake flour, sugar and baking powder.
- In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
- Beat the egg whites with the cream of tartar until they hold stiff peaks.
- Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
- Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
- Remove cake and let cool.
- For pastry cream: Scald the milk with the vanilla bean.
- Scrape the seeds into the milk and discard bean (or rinse it, let it dry and plant it into a sealed jar of sugar. In time youll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
- Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
- Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
- Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
- Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
- Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
- Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
- Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
- Keep sauce warm, covered.
- Cut cake horizontally into 3 layers with a serrated knife.
- Spread ½ of pastry cream on top of bottom layer and top with second layer.
- Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
- Spread whipped cream on top and side of cake and sprinkle with coconut.
- Serve with sauce.
Nutrition Facts : Calories 756, Fat 61, SaturatedFat 38.7, Cholesterol 197, Sodium 156.3, Carbohydrate 53.4, Fiber 9.6, Sugar 26.6, Protein 13.6
CHOCOLATE COCONUT MERINGUES
Steps:
- Preheat oven to 350 degrees. Using an electric mixer, whip egg whites until soft peaks form. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
- Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites. Fold in the remaining coconut.
- Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper. Bake about 12 minutes, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 4 grams
CHOCOLATE-COCONUT ANGEL CUPCAKES
My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 110 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
COCONUT PEAKS
I found this gem on a slip of paper in a cookbook I got at a yard sale. The candies get great flavor from browned butter. I've received many requests for this recipe over the years.
Provided by Allrecipes Member
Time 30m
Yield 18
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper; set aside. In a saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream. Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes.
- Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes. In a microwave or heavy saucepan, melt chocolate chips and shortening. Dip bottoms of cones into chocolate. Return to waxed paper to harden. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 25.7 g, Cholesterol 8 mg, Fat 9.7 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 55.8 mg, Sugar 22.7 g
CHOCOLATE COCONUT TARTS
TO DIE FOR!! Nice and quick for that morning tea with the girls!! * Hint: Use wet fingertips when pressing coconut mixture into patty pan. * Shortcut: To make chocolate filling, place cream and chocolate into a heatproof microwave-safe bowl. Heat, uncovered, for 1 to 11/2 minutes on HIGH (100%) power, stirring every 30 seconds, or until melted and smooth. Time does not include cooling time in fridge.
Provided by An_Net
Categories Tarts
Time 1h
Yield 18 tartlets
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Lightly grease an 18 x 2-tablespoon (40ml) capacity patty pan.
- Make base:.
- Place all ingredients into a bowl. Mix until well combined. Press a tablespoonful of mixture into base and sides of each patty hole to form small cases (see hint). Bake for 8 to 10 minutes, or until light golden. Loosen tarts while hot. Set aside to cool in pan.
- Make filling:
- Place cream and chocolate into a small saucepan over low heat (see shortcut). Cook, stirring constantly, for 4 minutes, or until melted and smooth. Transfer to a bowl.
- Stir egg yolks into chocolate mixture. Spoon mixture into coconut cases so each is three-quarters full. Refrigerate for 1 hour, or until chilled.
- Preheat oven to 220°C Beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, beating until thick and glossy. Top each pie with meringue. Bake for 8 to 10 minutes, or until firm to the touch. Set aside to cool before serving.
Nutrition Facts : Calories 167.4, Fat 11.8, SaturatedFat 7.5, Cholesterol 41.3, Sodium 30.1, Carbohydrate 17.6, Fiber 2.7, Sugar 11.7, Protein 3.4
CHOCOLATE COCONUT SWIRL CAKE
This is just the best cake for those coconut and chocolate lovers out there. This cake is moist and just wonderfully paired with the coconut.
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Grease a 33 x 13 x 9-inch jelly roll pan.
- Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl.
- Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens.
- Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks.
- Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners.
- Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper.
- Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges.
- Roll up carefully from a long side.
- Transfer to a plate, pipe or spoon the remaining cream mixture onto the top.
- Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.
Nutrition Facts : Calories 317.8, Fat 23, SaturatedFat 14.8, Cholesterol 183.1, Sodium 65.1, Carbohydrate 22.3, Fiber 3.1, Sugar 17.2, Protein 6.3
More about "chocolate coconut peaks food"
CHOCOLATE-COCONUT MACAROONS - COUNTRY LIVING
From countryliving.com
COCONUT PEAKS - WORDPRESS.COM
From scorpiowoman.wordpress.com
CHOCOLATE COCONUT PUFFS W/ PECANS DESSERT RECIPE - FOODIZSHARE
From foodizshare.com
COCONUT PEAKS | MY GREAT RECIPES
From mygreatrecipes.se
MINI COCONUT PEAKS WITH CHOCOLATE - RECIPES
From dansukker.co.uk
COCONUT PEAKS - RECIPE | COOKS.COM
From cooks.com
CHOCOLATE COCONUT MACAROONS - VEGETARIAN | VEGAN | RECIPES ...
From globalvegetarian.ca
COCONUT PEAKS - PLAIN.RECIPES
From plain.recipes
CHOCOLATE COCONUT MOUNDS | CANADIAN LIVING
From canadianliving.com
MINI COCONUT PEAKS WITH CHOCOLATE - RECIPES
From dansukker.co.uk
COCONUT PEAKS RECIPE
From crecipe.com
COCONUT CHOCOLATE PEAKS - PLAIN.RECIPES
From plain.recipes
COCONUT PEAKS - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
10 BEST CHOCOLATE COCONUT DESSERTS RECIPES - YUMMLY
From yummly.com
COCONUT PEAKS | FOOD, FAVORITE RECIPES, RECIPES
From pinterest.com
CHOCOLATE COCONUT LAYER CAKE | MY CAKE SCHOOL
From mycakeschool.com
COCONUT PEAKS RECIPE - FOOD.COM | RECIPE | RECIPE ...
From pinterest.ca
{ NO-BAKE } CHOCOLATE COCONUT CREAM PIE - A LATTE FOOD
From alattefood.com
3 INGREDIENT VEGAN CHOCOLATE MOUSSE - GOOD FOOD FROM THE HEART
From goodfoodfromtheheart.com
COCONUT PEAKS - BAKELS SWEDEN
From bakelssweden.se
CHOCOLATE CHIP COCONUT MACAROONS - THE TOASTY KITCHEN
From thetoastykitchen.com
CHOCOLATE COVERED SNOW PEAKS | RECIPE | FOOD NETWORK ...
From pinterest.ca
COCONUT PEAKS - EDWARD & SONS RECIPE BLOG
From edwardandsonsrecipes.org
GLUTEN FREE CHOCOLATE COCONUT CAKE - RECIPES
From more.ctv.ca
KARDEA BROWN'S DARK CHOCOLATE COCONUT CREAM TART ...
From foodiebadge.com
COCONUT PEAKS RECIPE - FOOD.COM | RECIPE | RECIPES, RECIPE ...
From pinterest.com
COCONUT PEAKS | RECIPE | TASTE MADE, COCONUT, VEGETARIAN ...
From pinterest.com
CHOCOLATE, PEANUT BUTTER & BANANA BARS - STEVEN AND CHRIS
From cbc.ca
CHOCOLATE COCONUT PEAKS RECIPE - WEBETUTORIAL
From webetutorial.com
COCONUT PEAKS CANDY RECIPE – HANDWRITTEN « RECIPECURIO.COM
From recipecurio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love