COCONUT-CHOCOLATE PINWHEEL COOKIES
The chocolate filling rolled into these chewy Christmas pinwheel cookies creates a fudgy, brownie-like swirl that's completely irresistible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 11h45m
Yield Makes about 24
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
- Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
- Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
- Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
COCONUT AND RASPBERRY SWIRL COOKIES
Provided by Megan Mitchell
Categories dessert
Time 1h50m
Yield 18 to 20 cookies
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until lightly and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl.
- With the machine running on medium speed, add the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary. Add the vanilla and almond extracts.
- Slowly add in the flour and salt with the machine running on low speed and mix until the dough comes together and no streaks of flour remain, about 1 minute. Add the coconut and mix on low speed just until combined, about 30 seconds.
- Fold in the raspberries with a silicone or rubber spatula. They will begin to break but try not to overwork the dough to keep them intact as much as possible.
- Scoop the dough with a medium (2-inch) ice cream scoop, flattening the dough against the bowl, and place 6 scoops at least 1 inch apart on the prepared baking sheet.
- Bake 1 sheet of cookies at a time for 6 minutes then rotate the sheet and continue baking until the bottoms of the cookies are golden brown and the tops have set, 4 to 6 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with the remaining dough.
- Serve or store in an airtight container for up to 4 days.
COCONUT SWIRL BROWNIES
Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 9 large or 16 small
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
- Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl.
- Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a bowl.
- Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 teaspoons vanilla. Add flour mixture; stir until well combined.
- Pour 1/3 of chocolate batter into prepared pan. Spread evenly with an offset spatula. Drop dollops of coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining coconut mixture on top.
- Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.
COCONUT SWIRLS
My Aunt Ruth made these cookies for Christmas thirty-five years ago. I was a new bride and I asked for the recipe. I made a double recipe for Christmas and froze them. My husband found them and by Christmas only a few remained. He loves them frozen. I do not know where she got the recipe.
Provided by dobermann3
Categories Dessert
Time 20m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 6
Steps:
- melt butter in a pot.
- add water and vanilla.
- mix icing sugar and instant milk.
- add to butter mixture 1/2 cup at a time, mixing well.
- stir in coconut.
- drop by teaspoon onto wax paper.
- let stand for ten minutes.
- melt chocolate chips.
- swirl 1 teaspoon on top of each one.
- let harden.
Nutrition Facts : Calories 238.7, Fat 11.6, SaturatedFat 9.4, Cholesterol 10.3, Sodium 94.6, Carbohydrate 33.1, Fiber 1.1, Sugar 31.7, Protein 2.1
COCONUT SWIRL BROWNIES
These from-scratch brownies are anything but basic with swirls of creamy coconut baked in.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 20
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In 3-quart saucepan, melt chocolate and butter over medium-low heat, stirring constantly. Remove from heat. Stir in 2 cups sugar, the vanilla and salt. Add 4 eggs, one at a time, stirring with whisk until blended. Stir in flour until blended. Spread batter in pan.
- In medium bowl, beat cream cheese and 1/3 cup sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in coconut extract and 1 egg until blended. Stir in coconut. Drop mixture by tablespoonfuls onto batter; swirl coconut mixture through brownie batter with knife for marbled design.
- Bake 45 to 50 minutes or until set. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 4 rows. Store in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 204 mg
COCONUT-CHOCOLATE SWIRL BROWNIES
Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly treats. When marbleizing the coconut and brownie batters, make sure the butter knife reaches the bottom of the pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together sugar, condensed milk, coconut, egg, and vanilla in a medium bowl; set aside.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
CINNAMON COCONUT SWIRL ICE-CREAM
Turn a quart of French Vanilla Ice Cream into something really special! From B. Sander's African Cookbook. Posting for ZWT 4. Approved for ZWT 6 NA*ME.
Provided by cookiedog
Categories Frozen Desserts
Time 15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Soften the vanilla ice cream until it is workable but not melted.
- Fold in cinnamon and shredded coconut, streaking both through the ice cream.
- Refreeze.
Nutrition Facts : Calories 2632.9, Fat 172.1, SaturatedFat 117.8, Cholesterol 787.5, Sodium 769.4, Carbohydrate 246, Fiber 11.6, Sugar 217.2, Protein 33.2
CHOCOLATE COCONUT SWIRL CAKE
This is just the best cake for those coconut and chocolate lovers out there. This cake is moist and just wonderfully paired with the coconut.
Provided by MizEmerilLagasse
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Grease a 33 x 13 x 9-inch jelly roll pan.
- Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl.
- Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens.
- Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks.
- Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners.
- Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper.
- Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges.
- Roll up carefully from a long side.
- Transfer to a plate, pipe or spoon the remaining cream mixture onto the top.
- Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.
Nutrition Facts : Calories 317.8, Fat 23, SaturatedFat 14.8, Cholesterol 183.1, Sodium 65.1, Carbohydrate 22.3, Fiber 3.1, Sugar 17.2, Protein 6.3
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