NO-BAKE FUDGY COCONUT COOKIES
My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie. -Sue Klemm, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CREME FUDGE
Make and share this Coconut Creme Fudge recipe from Food.com.
Provided by Brenda
Categories Candy
Time 11m
Yield 1 eight by eight pan, 12 serving(s)
Number Of Ingredients 7
Steps:
- In large pot over medium heat, cook and stir butter, sugar and milk.
- Bring to boil and boil for 5 minutes or candy temperature of 230 degrees.
- Remove from heat.
- Add marshmallow creme and white chips stirring til well blended and chips are melted.
- Add in coconut and coconut flavoring.
- Mix well and pour into greased or sprayed medium baking dish.
- Cool completely, then chill til firm.
Nutrition Facts : Calories 489.8, Fat 21.9, SaturatedFat 14.8, Cholesterol 30.4, Sodium 162.8, Carbohydrate 72.8, Fiber 1.5, Sugar 63.4, Protein 3.3
CHOCOLATE COCONUT FUDGE CANDY CAKE
Dark chocolate ganache balances a rich, dense coconut filling in this decadent cake. Inspired by a classic candy, it's ideal for a Valentine's Day party.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the coconut filling: Pulse the coconut in a food processor until finely chopped and transfer to a large bowl. Combine the gelatin with 2 tablespoons cold water in a small microwaveable bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese, sour cream, coconut milk, sugar, vanilla and coconut extracts and salt to a food processor and process until smooth, at least 1 minute. Scrape the mixture into the bowl containing the chopped coconut and mix until evenly combined. Let the mixture sit until it is just thick enough to spread, about 10 minutes. (Do not let the filling firm up too much.)
- Place one cake on a cake stand and pile the coconut filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Make a swirl pattern on the top with a spatula to resemble a coconut candy. Refrigerate the cake until the ganache is set, at least 1 hour or overnight.
FUDGE PUDDLES
Fudge filled deliciousness!
Provided by debzy
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together flour, baking soda and salt.
- Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
- Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
Nutrition Facts : Calories 273 calories, Carbohydrate 33.2 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 26.3 g
BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
RING-OF-COCONUT FUDGE CAKE
This is a recipe that has been around for years--before you could buy bundt mixes in a package! My kids especially like the tunnel of cream cheese, coconut and chocolate chips!
Provided by SharleneW
Categories Dessert
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- Heat oven to 350°F.
- Generously grease and lightly flour a 12-cup Bundet pan.
- In medium bowl, combine all filling ingredients; blend well and set aside.
- In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
- Add remaining cake ingredients except nuts.
- Beat 3 minutes ate medium speed, scraping bowl occasionally.
- Stir in nuts.
- Pour 1/2 of the batter into greased and floured pan.
- Carefully spoon filling over batter, forming a ring.
- Top with remaining batter.
- Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
- Cool upright in pan for 15 minutes; remove from pan.
- Cool completely on wire rack.
- For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
- Spoon over cake, allowing some to run down sides.
- Store uneaten cake in refrigerator.
COCONUT-FUDGE-FILLED CUPCAKES
Make and share this Coconut-Fudge-Filled Cupcakes recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350*F.
- Butter and flour 12 muffin cups, or line with paper liners; set aside.
- MAKE THE FUDGE FILLING: Combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan; cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
- Remove pan from heat; set aside.
- MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
- Add the vanilla and almond extracts to the milk; set aside.
- In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
- Gradually add the sugar, beating after each addition, until light and fluffy again.
- Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
- (The mixture may look curdled--that's okay.) Reduce mixer speed to low; alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined.
- Gently fold in the coconut.
- Spoon about 2/3 of the batter into the prepared muffin cups; using the bottom of a large spoon, make a depression in the center of each cup.
- Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
- Cover with the remaining batter, carefully spreading to cover the filling.
- Bake about 25 minutes, until springy and golden.
- Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
- Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
- (A coffee flavored frosting is great!).
Nutrition Facts : Calories 234.1, Fat 12.9, SaturatedFat 8.3, Cholesterol 54.7, Sodium 94.8, Carbohydrate 28.8, Fiber 1.4, Sugar 18.1, Protein 2.8
COCONUT MACAROON-FILLED CHOCOLATE COOKIES (BETTER THAN MOUNDS)
I searched for recipe to copy the yummy cookie I purchased at the bakery at Uncle John's Cider Mill in St. John's, Michigan; finally, I realized I'd have to create my recipe. It takes a little extra effort to bake up a couple dozen of these enormous, bakery-worthy cookies; but the end result of this two-in-one cookie is worth it.
Provided by Aproned Cynthia
Categories Dessert
Time 50m
Yield 26-27 cookies, 26-52 serving(s)
Number Of Ingredients 15
Steps:
- First, make the coconut macaroon filling:.
- With two racks in the middle of your oven, preheat the oven to 325.
- Spray two baking sheets or parchment paper with non-stick cooking spray.
- Beat egg whites and salt together until soft peaks form.
- Slowly add in sugar and beat until stiff, glossy peaks are present.
- Beat in vanilla.
- Add half the coconut and sprinkle with the flour.
- Add the rest of the coconut and gently fold into the egg white meringue.
- Using a 3/4 ounce scoop (almost 2 TBSP), drop onto baking sheets, spaced about 2 inches apart.
- Bake about 8-9 minutes, until just set. These will be under-baked and not brown at all. It's okay, because will be the filling and will finish baking inside the chocolate cookie.
- Now, it's time to make the chocolate cookie dough, while the macaroons are cooling:.
- Increase the oven temperature to 350.
- In a mixer, cream together the butter and sugars.
- Add the eggs, one at a time.
- Now add the vanilla.
- Blend in the cocoa, 1/2 cup at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix in the flour mixture to the dough about a cup at a time, until well combined.
- Place fresh sheets of parchment paper (ungreased) on your cookie sheets.
- Using a 1 ounce scoop (2 Tablespoons), drop 6 mounds of dough onto each cookie sheet, spaced widely apart. These will be very big cookies.
- Spray the back of a teaspoon with non-stick cooking spray and use the back of that spoon to make a nest out of the dough for each macaroon.
- Set a macaroon on top of each chocolate cookie "nest".
- Place another 1 ounce scoop of chocolate cookie dough on top of the macaroon layer. Now there are three cookie layers.
- Spread and flatten the dough, so that the macaroon is completely covered.
- Bake in the upper half of the oven for 13 minutes. Cookies may look a little under-baked when you remove them from the oven, but they will set up and dry, as they cool.
- Immediately, slide the parchment paper with the hot cookies onto a cooling rack (otherwise, they will continue to bake and burn on the bottom). Cool for at least 5 minutes.
Nutrition Facts : Calories 382.7, Fat 14.9, SaturatedFat 9.5, Cholesterol 56.8, Sodium 276.2, Carbohydrate 58.5, Fiber 1.9, Sugar 39.3, Protein 4.8
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