FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES
Steps:
- Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
- Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
- When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
- Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
- Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.
FALAFEL: CHICKPEA PATTIES
Provided by Food Network
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the Falafel: Soak the chickpeas in cold water in the refrigerator overnight.
- Drain the chickpeas and place them with the onion in the bowl of a food processor. Add the rest of the ingredients, except the oil. Mix well. Process the mixture a second time. Form the mixture into walnut-sized balls and deep-fry or pan-fry in hot oil.
- Make the Sandwiches: Stuff the pitas with lettuce and nestle the falafel patties inside. Top with the rest of the ingredients and drizzle with the tahini sauce. Serve immediately.
- Mash the garlic and salt together. Add the tahini, mixing well. The sauce will thicken. Gradually add the water, blending thoroughly. Then add the lemon juice. Blend well.
- Note: This can be a thin or thick sauce, depending upon the use and preference. Simply adjust with lemon juice and water. This can be used with vegetables or in combination with other recipes.
REALLY EASY CHOCOLATE COVERED COCONUT CANDY
If you are a lover of coconut like myself, then I know you will really love these! ... and they are so easy to make with just 5 ingredients! Make certain the the coconut is soft and fresh, and not hard and dry. If you find that the coconut is shredded too large, just pulse in the food processor for just a few seconds.
Provided by Kittencalrecipezazz
Categories Candy
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, combine the coconut, butter and milk (you may need to add in a little more half and half cream or milk if necessary so the mixture holds together, depending on the moisture content).
- Form into 1-inch balls and place onto wax paper.
- Melt the milk chocolate chips and the semi-sweet chocolate chips in the microwave on MEDIUM power, stirring every minute, until melted; cool slightly.
- Dip coconut balls in chocolate.
- Place on waxed paper.
- Refrigerate to harden chocolate.
- Store tightly covered in the refrigerator.
CHOCOLATE-COCONUT PATTIES
These chocolate-coconut patties are just like the ones I used to eat as a kid. I remember getting them whenever we went to visit my grandparents in Florida. They keep longer in the freezer.
Provided by Bake4fun
Categories Dark Chocolate Desserts
Time 2h55m
Yield 40
Number Of Ingredients 5
Steps:
- Mix condensed milk and coconut extract together in a bowl. Beat in confectioners' sugar using an electric mixer until dough is not too sticky. Mix in coconut flakes. Add additional sugar until dough is no longer sticky.
- Roll mixture into small, 1-inch balls and flatten into patties. Place on a cookie sheet covered with waxed paper and let dry, 2 hours to overnight, flipping at least once so both sides dry out.
- Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Dip 1 side of each patty into melted chocolate and let set, about 15 minutes. Dip other side and let harden, about 15 minutes more. Serve at room temperature or refrigerate.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 21.7 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.4 g, Sodium 17.1 mg, Sugar 9.9 g
COCONUT-CHOCOLATE PATTIES
These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes about 20
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.
- In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.
CREAMY PEPPERMINT OR COCONUT PATTIES
This is such a wonderful tasting candy. The recipe comes from an elementary school cookbook. The original recipe called for using peppermint extract as the flavoring. I have found that it is equally good using coconut extract to flavor it with.
Provided by NetteGail
Categories Candy
Time 40m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- Beat cream cheese and extract until smooth.
- Gradually add confectioners sugar, beating well.
- Shape into 1 inch balls.
- Place on waxed paper-lined baking sheets.
- Flatten into patties.
- The bottom of a cup works great.
- Cover and refrigerate 1 hour.
- In microwave, melt chips and shortening; stir until smooth.
- Cool slightly.
- Dip patties into melted chocolate.
- Place on waxed paper.
- Store in refrigerator.
- **If you decide to use coconut extract consider sprinkling flaked coconut on top of chocolate while still soft.
Nutrition Facts : Calories 1515.4, Fat 40.7, SaturatedFat 21.3, Cholesterol 63.6, Sodium 178.3, Carbohydrate 293.6, Fiber 2, Sugar 284.5, Protein 6
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