Coconut Snowball Martini Food

COCONUT SNOWBALL MARTINI

Steps:

• Add ingredients to an ice-filled shaker. Shake and strain into a chilled martini glass. Garnish with honey and shredded coconut around the rim.

COCONUT SNOWBALL MARTINI

Steps:

• In a pitcher stir together the half-and-half, coconut rum, vanilla vodka, and cream of coconut.
• Place ice cubes in a martini shaker.
• Add coconut mixture.
• Cover and shake.
• Divide mixture among prepared martini glasses.
• Makes: 4 to 6 drinks.

SNOWBALL MARTINI

Steps:

• 1. Dip rim in coconut or sugar.
• 2. Combine vodka, rum and cream of coconut in shaker. Shake until frothy and pour into glass.

COCONUT MARTINI

Steps:

• Place all ingredients into a cocktail shaker. Strain into a martini glass and serve with the vanilla bean folded into it. (so both ends peek out).

COCONUT MARTINI

Steps:

• Combine all ingredients, except cinnamon sticks, in a shaker with ice.
• Shake and strain into martini glasses. Top each with a dash of cinnamon and a cinnamon stick.
• Serves 2.

COCO SNOWBALL COCKTAIL

Steps:

• Rim a martini glass with honey and fresh shredded coconut. Shake well and pour into a martini glass.

CREAMY COCONUT SNOWBALLS

Steps:

• Line a 9x5-in. loaf pan with foil. Grease foil with 1/2 teaspoon butter; set aside. Pulse 3/4 cup coconut in a food processor until coarsely chopped. Add cream cheese and remaining butter; pulse until blended. Gradually add confectioners' sugar; pulse until blended. Press into prepared pan. Refrigerate, covered, at least 3 hours. , Microwave candy coating and shortening until melted; stir until smooth. Cool slightly. Using foil, lift coconut mixture out of pan. Gently peel off foil; cut into 36 pieces. Taking a few pieces at a time, roll each into a ball; keep remaining pieces refrigerated., Using a toothpick, dip balls one at a time in melted coating mixture, allowing excess to drip off. Roll in remaining coconut; place on waxed paper-lined baking sheets. Refrigerate until set. Store in an airtight container in refrigerator.

COCONUT SNOWBALLS

Steps:

• Grind 1/2 cup of the coconut in food processor.
• Chop remaining coconut and set aside.
• Add flour, 1/4 cup of the confectioners' sugar and the salt.
• Pulse to blend.
• Add butter and vanilla; pulse until dough comes together.
• Heat oven to 350 degrees.
• Roll dough into 1-inch balls.
• Place dough balls 1 inch apart on an ungreased baking sheet.
• Bake cookies until firm but tender, 15 minutes.
• Remove to rack, let cool completely.
• In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
• Dip cookies in glaze (about 1/2 t for each), letting it drip down sides.
• Dip in chopped coconut and set aside for glaze to dry.

SNOWBALL

Steps:

• Place ice cubes in the glass top with Advocaat. Fill up the glass with lemonade and decorate with a slice of lemon. Serve at once.