Iced Coconut Crescents Food

ICED COCONUT CRESCENTS

Iced Coconut Crescents image

Cookie crescents get a tropical twist when you add refreshing orange juice and coconut. Bake these goodies any time of year and decorate them to suit the season or occasion. -Maria Benbrook, Port Monmouth, New Jersey

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1/2 cup orange juice
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1-2/3 cups sweetened shredded coconut
ICING:
2 cups confectioners' sugar
1/4 cup 2% milk
Assorted sprinkles of your choice

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, orange juice and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in coconut., Shape tablespoonfuls of dough into crescent shapes. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute before removing to wire racks to cool., In a small bowl, combine confectioners' sugar and milk. Decorate as desired with icing and sprinkles. Let stand until set.

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 52mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT ICE

Coconut Ice image

A delicious and attractive candy snack for any coconut lover.

Provided by EMMA HEAP

Categories 100+ Everyday Cooking Recipes Vegan Desserts

Time 1h30m

Yield 20

Number Of Ingredients 5

Ingredients

2 cups white sugar
.66 cup water
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
2 drops red food coloring

Steps:

Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.5 g, Fat 4 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 3.5 g, Sodium 2.3 mg, Sugar 20.5 g

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