SOFT AND CHEWY COCONUT PYRAMIDS
Steps:
- Preheat the oven to 170/fan150/325/gas 3.
- Mix all four ingredients together in a bowl. Divide into 6 portions, and mould each portion with your hands into a pyramid shape.
- Place each one onto a greased baking sheet.Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also take on some colour.
- Let cool on the tray then simply pick up and eat/store! Initally they'll very soft, but they'll harden as they cool.
- Once completely cool, they can be stored in an air-tight tub for up to 4 days.
Nutrition Facts : Calories 112 kcal, Carbohydrate 10 g, Protein 1 g, Fat 8 g, SaturatedFat 7 g, Sodium 13 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
COCONUT CASTLES
A very simple and utterly delicious cookie with coconut, crushed Corn Flakes and brown sugar. This is one of my family's standards, and is my go to cookie if I have to have something delicious and home baked in a hurry.
Provided by dangerousmezzo
Categories Drop Cookies
Time 19m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cream the shortening and brown sugar (I often cut the sugar down by 20% or so). Add salt, vanilla and the beaten eggs.
- Crush the cornflakes. I always do this by measuring out twice as much uncrushed Corn Flakes and crushing them down to the correct amount. For this large recipe, I have two big four cup measures full of uncrushed Corn Flakes, and then crush them by hand down to two cups each.
- (You can make this recipe gluten free by using gluten free corn flakes -- they take a little more force to crush but make the cookies even crunchier and cut down on the sugar).
- Add cornflakes, coconut and nuts to the egg and shortening mixture and mix well.
- Measure by tablespoons onto prepared baking sheets, either well-greased or, better yet, covered with baking parchment.
- Cook until golden brown, about 10 to 14 minutes, depending on your oven.
- Let the cookies cool on the pan until they firm up.
Nutrition Facts : Calories 174.9, Fat 11.7, SaturatedFat 6.5, Cholesterol 20.7, Sodium 101.9, Carbohydrate 17.4, Fiber 1.9, Sugar 13.1, Protein 1.9
COCONUT MACAROONS
Make these easy coconut macaroons with just a handful of ingredients. These classic bakes are ideal for filling your biscuit tin or enjoying with a cup of tea
Provided by Liberty Mendez
Time 45m
Yield Makes 10-12
Number Of Ingredients 5
Steps:
- Whisk together the egg whites and caster sugar in a large bowl for 2-3 mins until light and frothy, and the sugar has dissolved. Add the coconut, a pinch of salt and the vanilla, then stir until combined. Leave to stand for 10 mins.
- Heat the oven to 170C/150C fan/gas 3½. Line a baking sheet with baking parchment. Scoop teaspoonfuls of the mixture and roll into compact balls, then arrange on the prepared baking sheet. Bake for 10-12 mins until golden.
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
Nutrition Facts : Calories 154 calories, Fat 11 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.14 milligram of sodium
COCONUT CASHEW BRITTLE
This rich buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews ensures it's extra scrumptious. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 pounds.
Number Of Ingredients 8
Steps:
- Butter two 15x10x1-in. pans with 1 tablespoon butter each; set aside., Combine cashews and coconut on a third 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally. , In a large heavy saucepan, combine the sugar, corn syrup and 1/2 cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to 1/4-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : Calories 290 calories, Fat 17g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 277mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
ANGEL MACAROONS
These chewy coconut cookies start with a boxed angel food cake mix. -Renee Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large bowl, beat the cake mix, water and extract on low speed for 30 seconds. Scrape bowl; beat on medium speed for 1 minute. Fold in the coconut. , Drop by tablespoonfuls 2 in. apart onto a parchment-lined baking sheets. Bake until lightly browned, 10-12 minutes. Remove paper with cookies to wire racks to cool.
Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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