Lemon Coconut Cream Drops Food

LEMON-COCONUT CREAM DROPS

Steps:

• Heat oven to 350°F. Spray 2 cookie sheets with cooking spray.
• In food processor, place coconut. Cover; process, using quick on-and-off motion, until finely chopped. In large bowl, mix coconut, cookie mix and 1/2 cup of the macadamia nuts. Set aside.
• In medium bowl, beat cream cheese and butter with electric mixer on medium speed about 30 seconds or until smooth. Beat in egg, lemon peel and food color until well blended. On low speed, beat in coconut mixture until stiff dough forms.
• On cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart. Bake 8 to 10 minutes or until edges begin to brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• Place baking chips and oil in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds until softened. Gently squeeze bag until chips are smooth; cut tiny tip off one corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with remaining 1/2 cup macadamia nuts. Let stand until drizzle hardens, about 10 minutes.

YUMMY LEMON COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

LEMON COCONUT CLEANSER

Steps:

• Combine mango chunks, lemon, spinach, zucchini, water, ice cubes, and coconut oil in a high-speed blender; blend until smooth.

LEMON COCONUT BITES

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13x9-in. baking pan. Bake at 350° for 15 minutes. , Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. , Bake at 350° until golden brown, 20-25 minutes. Cool on a wire rack. Cut into bars.

LEMON CREAM BONBONS

Steps:

• In a large bowl, beat the cream cheese, lemon zest, juice and extract. Gradually beat in confectioners' sugar. Cover and freeze for 2 hours., Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed paper-lined baking sheets. Cover and freeze for 1 hour., Working with a few frozen balls at a time, dip into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Let stand until set., Spoon melted candy coating into a heavy-duty resealable plastic bag. Cut a small hole in the corner of bag; drizzle coating over candies. Store in the refrigerator. Remove from the refrigerator just before serving.

CORN & COCONUT FRITTERS

Steps:

• First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
• Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
• Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
• Serve hot with dipping sauce.

UNBELIEVABLE LEMON COCONUT PIE

Steps:

• Coconut Filling Directions:.
• In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
• Pie Crust Directions:.
• Mix all dry ingredients in a 9-inch pie pan.
• Mix oil and milk together, then add to dry ingredients in pan.
• With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
• With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
• Set aside to cool.
• Pie Directions:.
• Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
• In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
• Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
• Chill until thickened (about 30 minutes).
• Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
• Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
• Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
• Top with remaining Lemon filling until pie is as full as you can get it.
• Sprinkle toasted coconut on top and chill for at least 2 hours before serving.