Coconut Crispy Rolls Food

CRISPY COCONUT COOKIES

Crispy Coconut Cookies image

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

Provided by Gerry

Categories Dessert

Time 25m

Yield 36 cookies

Number Of Ingredients 9

Ingredients

1 cup shortening (part butter)
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 teaspoon almond extract or 1 teaspoon coconut extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

Steps:

Cream shortening with sugar.
Add beaten egg and extract.
Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
Add the fine dessicated coconut and mix throughly.
Roll into small balls, put on a greased cookie sheet, press down with a fork.
Bake for 15 minutes at 325, cookie should be nicely colored.
A reminder that ovens vary, so do watch your cookies!
Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

COCONUT SHRIMP SUMMER ROLLS

Coconut Shrimp Summer Rolls image

Make and share this Coconut Shrimp Summer Rolls recipe from Food.com.

Provided by Food.com

Categories Asian

Time 50m

Yield 3 serving(s)

Number Of Ingredients 23

Ingredients

5 ounces apricot jam
1/4 cup crushed pineapple
1 teaspoon apple cider vinegar
1/2 teaspoon red pepper flakes
1/4 cup water
1/4 cup olive oil
1/2 cup chopped scallion
1/2 cup cilantro
1 garlic clove
1 pinch salt
2 limes, juiced
1/2 cup sour cream
1 cup chopped green cabbage
1 1/2 cups chopped purple cabbage
12 shrimp
3 ounces beer
2 eggs
1/2 cup milk
1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
5 ounces coconut flakes
6 sheets rice paper

Steps:

To Make Dipping Sauce:.
In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes.
To Make Coleslaw:.
In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined.
Then add sour cream and pulse again.
In a bowl, add chopped green and purple cabbage.
Drizzle olive oil mixture over the cabbage and mix well.
To Make Coconut Shrimp:.
In a bowl, whisk beer, egg, milk, flour, baking powder, and salt.
Dip peeled, headless shrimp in the batter.
Then coat with coconut flakes.
Fry the breaded shrimp in hot oil until the coconut flakes are golden bown.
Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool.
Assembling the Roll:.
On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge). Then roll and fold until the top of the coleslaw is covered by the rice paper.
After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well.
Slice in half and serve with the dipping sauce.

Nutrition Facts : Calories 886.7, Fat 45.3, SaturatedFat 22.2, Cholesterol 179.9, Sodium 889.9, Carbohydrate 107.5, Fiber 9.8, Sugar 47.4, Protein 17.7

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