Coconut Choco Delights Food

COCONUT - FILLED CHOCOLATE DELIGHTS

Steps:

• 1. Reserve 20 almonds ; set aside ; chop remaining almonds.
• 2. In a med. bowl , stir chopped nuts , coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temp. for 10 min. to soften.
• 3. Meanwhile , heat oven to 350°F. In large bowl , knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap ; set aside.
• 4. For each cookie , press 1 rounded TBS. dough into 3" round. Place 1 TBS. coconut mixture on center of each round ; wrap dough around filling , press edges to seal ; shape into a ball ; Place balls 3" apart on ungreased cookie sheets. Press each ball with fingers into 2-1/2" round. Press 1 whole almond on each cookie.
• 5. Bake 9-12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely. about 30 minutes.
• 6. In small micowavable bowl , microwave choc. chips uncovered on high 10 to 20 sec. Stirring every 10 sec. ; until smooth. Place in resealable food-storage plastic bag ; cut small tip from corner of the bag. Drizzle choc. over cookies.
• 7. Before storing , let cookies stand at room temp. until choc. is set. Store in airtight container.

CHOCOLATE OAT DELIGHTS

Steps:

• Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
• Add vanilla.
• Remove from heat and stir in coconut and oats.
• Drop by spoonfuls onto wax paper; chill.

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

COCONUT CHOCOLATE DELIGHTS

Steps:

• Combine flour and cocoa in top of a double boiler. Stir well to blend.
• Add egg and sweetened condensed milk; beat until smoothly blended.
• Cook over simmering water, stirring occasionally, until thick enough to hold its shape, about 15 minutes.
• Remove from heat; stir in butter and almond extract. Cool.
• Drop by teaspoonful into coconut. Toss in coconut and shape into balls.
• Chil for 1 hour or until firm. Store in airtight container in refrigerator.

COCONUT CRUNCH DELIGHT

Steps:

• In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
• Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
• Cool.
• Divide crumb mixture in half; press half into same baking pan.
• In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
• Spoon over crust.
• Top with remaining crumb mixture.
• Cover and refrigerate overnight.
• Garnish with strawberries, if desired.

COCONUT-CHOCO DELIGHTS

Steps:

• Heat oven to 350 degrees. Line two standard cupcake pans with 14 foil or paper liners.
• Cupcakes: In a medium-size bowl, whisk flour, baking powder and salt.
• In a large bowl, with an electric mixer, beat together shortening, butter and sugar until creamy. Add egg whites and beat until very light and foamy about 3 minutes. Add half the flour mixture, followed by evaporated milk and then remaining flour mixture. Stir in coconut extract
• and coconut. Spoon a scant 1/3 cup batter into each cupcake liner.
• Bake at 350 degrees for 25 to 27 minutes, or until lightly browned on top. Remove from pan; cool completely on a wire rack.
• Frosting: Place chocolate in the bowl of a food processor. Heat evaporated milk just until it simmers; pour over chocolate. Let sit 10 minutes, then pulse processor until smooth. Add sugar and extract. While processor is running, add butter gradually. Process until thickened
• to good piping consistency. If needed, refrigerate 5 minutes to firm. Transfer to a large piping bag fitted with a medium-size tip. Beginning at the edge of one cupcake, pipe frosting in a concentric circl. Repeat with all cupcakes. (You may also simply spread frosting onto cupcakes.).