Coconut Glaze For Sugar Cookies Food

COCONUT SUGAR COOKIES

Steps:

• Process coconut in a food processor until finely ground. Whisk together flour, coconut, baking powder, and salt in a small bowl; set aside. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low. Mix in eggs, vanilla, and coconut extract, if desired. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until firm but malleable, about 1 1/2 hours.
• Roll out dough between 2 sheets of lightly floured parchment to 1/4 inch thick. Repeat, and stack between parchment on a baking sheet. Freeze or refrigerate dough until firm, 30 minutes.
• Preheat oven to 350 degrees. Cut out shapes with a floured cutter. Space 11/2 inches apart on baking sheets lined with parchment. To decorate with sugar, lightly brush with water and sprinkle with sugar.
• Bake until edges are golden, 11 to 13 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. If frosting cookies, put glaze in a small pastry bag fitted with a small plain round tip (such as Ateco #6), and pipe onto cookies. Alternatively, spread glaze on cookies using a small offset spatula. Let glaze dry completely, or sprinkle with sugar or sprinkles when still wet then let dry completely, at least 2 hours.

COCONUT GLAZE FOR SUGAR COOKIES

Steps:

• Whisk together coconut milk and sugar in a large bowl until thick as honey. Add sugar if glaze is too thin. Tint with food coloring, if desired. Use immediately.

COCONUT SCONES WITH COCONUT GLAZE

Steps:

• Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.
• Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix.
• Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.
• Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.

COCONUT MIRROR GLAZE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter the bottom and sides of two 9-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
• Mix the coconut milk, water, vanilla bean paste and coconut extract in a liquid measuring cup. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and 1 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the coconut milk mixture. Increase the speed to medium high; beat until smooth, 30 seconds to 1 minute.
• Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup granulated sugar until stiff glossy peaks form, 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the prepared pans and smooth the tops, then tap the pans against the counter to remove any air bubbles.
• Bake the cakes until the centers spring back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.
• Meanwhile, make the frosting: Beat the cream cheese, butter and salt in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Reduce the speed to low; beat in half of the confectioners' sugar until combined. Beat in the remaining confectioners' sugar and the coconut extract. Increase the speed to medium high and beat until fluffy, about 3 minutes. Remove 1 cup frosting to a separate bowl; mix in the shredded coconut.
• Put one cake on an 8-inch cardboard round. Spread the shredded coconut frosting on top, then top with the second cake. Spread a thin layer of the regular frosting over the top and sides of the cake (some crumbs are fine). Refrigerate 30 minutes, then cover with the remaining frosting, making it as smooth as possible. Refrigerate overnight or freeze for 2 hours.
• Make the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine 3/4 cup water, the granulated sugar and condensed milk in a saucepan. Bring to a simmer, stirring to dissolve. Remove from the heat, add the gelatin mixture and stir to dissolve.
• Pour the hot gelatin mixture over the white chocolate chips in a heatproof bowl; let stand 5 minutes, then whisk until melted. Strain through a fine-mesh sieve. Divide between two small bowls; tint one white and one blue. Let sit, stirring occasionally, until thickened and a thermometer registers 90˚ F.
• Pour half of the white glaze into a medium bowl, then pour one-third of the blue glaze into the center. Pour half of the remaining white glaze into the center of the blue to create a bull's-eye. Set aside the remaining glazes for touch-ups.
• Position the cake (on the cardboard) on a small upside-down bowl set on a rimmed baking sheet. Starting along the outer edge, slowly pour the glaze in circles around the cake, working your way toward the center, until the cake is covered, letting the excess drip down the sides. Touch up any bare spots with the remaining glazes; sprinkle with edible glitter. Let stand until the dripping stops, about 30 minutes. Refrigerate until set, 1 to 3 hours.

COCONUT GLAZE

Steps:

• Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.

COCONUT BUNDT CAKE WITH POWDERED-SUGAR GLAZE

Steps:

• Preheat oven to 350°F.
• Butter and flour a 12 cup bundt pan.
• Sift flour and salt together.
• Beat butter and sugar in a large bowl until fluffy.
• Add extracts and the eggs one at a time until well mixed.
• Mix flour mixture into the batter alternatively with one cup of the coconut milk.
• Fold in two cups of flaked coconut.
• Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
• Cool in cake pan for about five minutes then invert onto cooling rack.
• Whisk powdered sugar and remaining 1/4 cup of coconut milk.
• Spoon glaze over cake and sprinkle with additional coconut.

AWESOME COCONUT CAKE WITH GLAZE

Steps:

• Preheat oven to 350°.
• Toast Coconut:.
• Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
• Cake:.
• Beat together sugar, oil, eggs, and coconut extract until well mixed.
• In a separate bowl, mix together buttermilk, baking powder, and baking soda.
• Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
• Gradually beat the flour mixture into the wet mixture until well mixed.
• Fold in the coconut and almonds.
• Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
• Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
• Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
• Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

PERFECT SUGAR COOKIE GLAZE

Steps:

• Stir sugar, corn syrup, vanilla and the milk together.
• Stir in food coloring a few drops at a time until you reach the color desired.
• This glaze must be stirred each time you use it or dries with a mottled look.
• Yield: 1/2 c glaze.