COCONUT TOFFEE 2
Provided by Aarti Sequeira
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.
- Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).
- In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil.
- Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business.
- When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature.
- Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour.
- When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!
TOFFEE COCONUT BARS
This easy-to-make treat is the perfect end to a casual meal with friends or family. If you have leftovers, send a few home with each of your guests. Joeanne Steras - Garrett, PA
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown; cool slightly. , In a small bowl, beat the egg, brown sugar, vanilla and baking powder until blended. Stir in coconut and pecans. Spread over crust. Bake for 12-15 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 63mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT TOFFEE OATMEAL COOKIES
Make and share this Coconut Toffee Oatmeal Cookies recipe from Food.com.
Provided by JamesDeansGirl
Categories Drop Cookies
Time 28m
Yield 72 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- Line a few cookie sheets with parchment paper.
- Beat the butter and brown sugar until smooth.
- Add the eggs and vanilla; blend until smooth.
- Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
- Stir in the oats, toffee bits, and coconut by hand.
- Drop dough by rounded teaspoons.
- 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
- Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.
Nutrition Facts : Calories 99.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 14, Sodium 76, Carbohydrate 13.7, Fiber 0.6, Sugar 8.9, Protein 1.1
CHOCOLATE COCONUT TOFFEE BARS
Delicious and so easy to make. If you like chocolate, coconut and nutsyou will like these. They are a little chewy like some candy bars like Snickers so are kind of like a Snickers with added coconut. Hope You like them, I sure do!!
Provided by Bonnie Young
Categories Bar Cookie
Time 40m
Yield 36 Bars, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spray 9X12 baking pan with release spray.
- Mix together topping ingredients until crumbly and gently press into prepared pan. Do not press too hard or they will be hard to remove from the pan. Bake 10 minutes.
- While the crust is baking mix the ingredients for thefilling stiring until ingredients are well mixed.
- Spread filling ingredients over hot crust and bake an additional 20 minutes.
- Remove from oven and sprinkle chocolate chips on top return pan to ove until chips are soft enough to spread.
Nutrition Facts : Calories 664.2, Fat 38, SaturatedFat 20.6, Cholesterol 83.4, Sodium 283.1, Carbohydrate 80.6, Fiber 5.6, Sugar 58.6, Protein 8.5
COCONUT & SEMOLINA TOFFEES (AKA RULANG TOFFEE)
Origin - Sri Lanka. The roasted Semolina gives these toffees a crunchy, grainy texture that is so wonderful! Together with the shredded coconut, this sweet (in my opinion) is absolutely fab! You have to try this! Note - I have found that Semolina comes in many forms, from a very fine powder to big grains even! Use a medium grain semolina, not too big and not too fine!
Provided by Judi90
Categories Candy
Time 25m
Yield 100 squares at least!
Number Of Ingredients 6
Steps:
- Firstly, oil or butter a cookie sheet (or even a cutting board would do!).
- ((If using cardomom pods - split the cardomom pods and remove the seeds. Crush the seeds with the handle of your knife.)).
- In a non-stick pan,over medium heat, dry roast the semolina until light brown in colour. Keep stirring so it doesn't burn. Set aside.
- In another pan, mix sugar and water together and cook on medium heat until all the sugar is dissolved. (If you find the mixture getting too dry and that your sugar has not yet dissolved, add a bit more water).
- Add the coconut and mix well.
- Add roasted semolina, cardomom seeds or powder, vanilla essence and mix until well combined and the mixture is ready to set. (Should be quite thick).
- Immediately transfer onto the greased sheet and flatten with the back of your spatula. Cut into any shape you like - (Diamond or square)with a butter knife.You can even use a cookie cutter if you fancy!
- Allow to set and cool completely. It may take about 30-40mins.
- Once cooled, store in an airtight container and enjoy!
Nutrition Facts : Calories 29.6, Fat 0.5, SaturatedFat 0.5, Sodium 1.9, Carbohydrate 6, Fiber 0.2, Sugar 4, Protein 0.4
EASY COCONUT TOFFEE BARS
I have no clue where I got this recipe, but it is easy and delicious. The bars are full of chocolate, coconut, pecans and toffee and condensed milk, so how can they be bad.
Provided by mandabears
Categories Bar Cookie
Time 25m
Yield 48 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray a 13 x 9 pan with cooking spray,.
- Combine graham cracker crumbs, toffee bits, pecans and melted butter.
- Press into 13 x 9 pan.
- Sprinkle semi sweet morsels evenly over crust.
- Sprinkle with coconut.
- Pour condensed milk over coconut layer.
- Bake for 20 minutes or until golden brown.
- Cool completely.
- Cut into bars.
Nutrition Facts : Calories 125.7, Fat 7.8, SaturatedFat 4.3, Cholesterol 8.3, Sodium 46.5, Carbohydrate 13.1, Fiber 0.9, Sugar 11, Protein 1.5
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