Coconut Chocolate 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.

COCONUT DELIGHTS RECIPE BY TASTY

Steps:

• First, crush the biscuits or crackers into a fine meal in a bowl.
• To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
• Take two tablespoons of batter and roll into a ball.
• In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
• Repeat with the rest of the mixture until done.
• Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
• Retrieve and serve.
• Enjoy!

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.

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-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.).

COCONUT DELIGHT

Steps:

• In a mixing bowl, beat cream cheese and confectioners' sugar.
• Add milk and pudding mix; mix well.
• Fold in 1-1/2 cups of whipped topping.
• Place half of the cake cubes in a 4-quart glass bowl.
• Layer with half of the berries, coconut, and pudding mix.
• Cover with remaining cake cubes.
• Layer with the remaining berries, coconut, and pudding mixture.
• Spread remaining whipped topping over top.
• Garnish with additional berries and lightly brownish coconut if desired.

CHOCOLATE-COCONUT BARS

Steps:

• Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
• In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
• Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
• Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

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.