Coconut Meltaways Food

CHOCOLATE MINT MELTAWAYS

Steps:

• Place a roughly 9- by 9-inch sheet of parchment or wax paper on a cutting board. Set it aside. Lightly grease the baking pan with the cooking spray, and line it with a piece of parchment or wax paper that extends a few inches over two ends of the baking pan (you'll use these ends as handles to lift the candy out after it's set). Set aside.
• Combine the chocolate and coconut oil in a medium-size heatproof bowl. Place the bowl over a small saucepan of simmering water and stir frequently with the heatproof spatula until melted and completely combined. (Alternatively, place the chocolate and coconut oil in a microwave-safe bowl and heat on high for 30 seconds. Stir, then microwave in 10-second intervals, stirring with the spatula between intervals, until the chocolate and coconut oil are melted and combined.)
• Add the peppermint oil and salt to the chocolate mixture and stir well with the spatula to combine. Pour the mixture into the lined baking pan, spreading it evenly with the spatula. Allow it to sit until firm to the touch, about 2 hours.
• Once the meltaways have set, run a sharp chef's knife along the unlined edges of the pan and lift the slab of candy out of the baking sheet. Gently turn it out onto the parchment-lined cutting board and cut it into 1-inch squares.
• Place the confectioner's sugar, in a small bowl and dredge the candy pieces in it until evenly coated on all sides.
• Store the meltaways in an airtight container in the refrigerator for up to 2 weeks. Excerpted from The Liddabit Sweets Candy Cookbook (Workman) by Liz Gutman and Jen King. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

COCONUT MACAROON RECIPE WITH ALMONDS

Steps:

• Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
• Pour the blanched almonds into the bowl of a food processor. Pulse the almonds until finely chopped. Add half of the coconut to the food processor and pulse together with the almonds until chopped.
• Pour the coconut and almond mixture into a large mixing bowl. Add all remaining coconut, sweetened condensed milk, almond extract and vanilla. Fold together using a wooden spoon or stiff spatula until combined.
• In a separate bowl combine the egg whites and salt. Using an electric mixer beat the egg whites until medium-stiff peaks form. The egg whites should still be slightly foamy.
• Gently fold the egg whites into the coconut mixture until blended taking care not to deflate.
• Using an ice cream scoop (about 1 3/4-inch in diameter) drop packed mounds (about 45g each) of the coconut mixture onto one of the prepared baking sheets, about 1-inch apart. The cookies won't spread so no worries. Bake immediately for 22 to 27 minutes or until golden brown on the bottom and lightly brown on top. Cool completely on a wire rack then serve or decorate with chocolate.
• If adding whole almonds on top of the cookies lightly press the almond on top before baking.

COCONUT MELTAWAYS

Steps:

• 1. In a bowl, mix the flour, corn starch and sugar. Blend in the butter to form soft dough. Cover and chill until dough is firm enough to form a ball.
• 2. Shape into 3/4 inch balls, roll in coconut and place on an ungreased baking sheet about 1 1/2 inches apart.
• 3. Flatten each ball with a floured fork. Bake in a 300 degree oven for 20 - 25 minutes or until lightly browned. You can add 2 tsp almond extract if so desire and make them almond melt aways. Sometimes I sprinkle cooled cookies with confectioners' sugar.

MACADAMIA-COCONUT MELTAWAYS

Steps:

• 1. Pulse macadamia nuts and 1/4 cup of the sugar in food processor until nuts are chopped fine (do not over process). Add coconut; continue to pulse until everything is finely ground.
• 2. Beat butter, vanilla and salt in a large bowl with mixer on medium speed until creamy. Add the nut mixture and the remaining 3/4 cup of sugar: beat until creamy. Add flour and beat until a soft dough forms. Chill dough 1 hour.
• 3. Preheat oven to 325°F. With lightly floured hands, shape scant tablespoons of dough into balls. Place 1 inch apart on ungreased baking sheet. Bake 16 minutes, or until tops are dry and bottoms are light brown. Move the cookies with a spatula to a wire rack and cool completely. Dust the tops with confectioners' sugar before serving.

COCONUT LEMON MELTAWAYS

Steps:

• Preheat oven to 200°F.
• Mix dry ingredients in electric mixer.
• Mix wet ingredients in bowl or cup with a spout.
• With mixer on low, slowly stream wet into dry.
• Stream coconut oil into the mix.
• Form into small balls.
• Option 1.
• Place in oven until they crack open. This should be about an hour, maybe more.
• When done, they will be dry on the outside and melt in your mouth moist on the inside.
• Option 2.
• Just refrigerate for at least 1 hour. These will be soft and moist.
• Dust with powered sugar.