COCONUT PECAN BARS
With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN COCONUT BUTTER
Provided by juli
Number Of Ingredients 6
Steps:
- Grab your handy dandy food processor!! Don't have one? You're dumb. CHRISTMAS PRESENT IDEA!!
- Throw in your coconut flakes and turn your food processor on for 3-5 minutes or until coconut flakes and pulsed down and you have a creamy coconut butter. Sometimes the flakes are just a little different and you'll get more of a chunky butter so either try pulsing it for a bit longer or don't worry about it too much, you will be adding lots more stuff so it's not a huge deal.
- Add in your pecans and turn your food processor back on until pecans are completely pulsed down.
- Now while your food processor is running, start slowly adding your oil until it is to your preferred consistency. I like mine a bit more chunky than totally oily but it's up to you.
- Now while the food processor is STILL running, add your vanilla, salt and honey to it as well.
- Mix until well combined. Add a bit more oil if needed.
- Eat. I eat mine with a spoon but you can always eat it with fruit if need be.
COCONUT PECAN FROSTING II
This frosting is great on many cakes, not the least of which is German Chocolate Cake.
Provided by AUNT B
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
PECAN COCONUT TART
Steps:
- Make the shell:
- In a bowl stir together the brown sugar, the oats, the flour, the baking powder, and the salt, add the butter, and combine the mixture well. Pat the mixture evenly onto the bottom and 1/2 inch up the side of a well-buttered 9-inch springform pan and bake the shell in the lower third of a preheated 325°F. oven for 15 to 20 minutes, or until it is pale golden. Let the shell cool in the pan on a rack.
- Make the filling:
- In a saucepan combine the honey, the brown sugar, and the butter, cook the mixture over moderate heat, stirring, until it is smooth and the butter is melted completely, and stir in the cream. In a bowl stir together the oats, the coconut, the pecans, the sunflower seeds, and a pinch of salt, add the butter mixture, and combine the filling well.
- Pour the filling into the shell and bake the tart in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until the edges are golden and the center is just set. (The center will set completely as the tart cools.) Let the tart cool on a rack for 10 minutes, remove the side of the pan, and let the tart cool completely on the rack.
- In a small metal bowl set over a pan of simmering water melt the chocolate with the butter, stirring until the mixture is smooth, and let it cool slightly. Drizzle the chocolate mixture on top of the tart decoratively and let it set.
PECAN COCONUT CRUSTED FISH
Make and share this Pecan Coconut Crusted Fish recipe from Food.com.
Provided by LMillerRN
Categories Coconut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- PREHEAT oven to 400°F Line a 15 1/2x10 1/2x1-inch baking pan with Foil, spray with cooking spray ; set aside.
- COMBINE butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
- Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
- FOR SALSA: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.
Nutrition Facts : Calories 558.1, Fat 27.6, SaturatedFat 12.2, Cholesterol 129.5, Sodium 717, Carbohydrate 36.3, Fiber 5.2, Sugar 26.4, Protein 44.5
PECAN COCONUT CLUSTERS
Crisp rice cereal and chopped pecans add crunch to these no-bake bites sent in by Norene Wright of Manilla, Indiana. "This recipe is quick to fix, and the results are truly rich," she writes.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 4
Steps:
- Place pecans in a 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 2-3 minutes or until pecans are toasted, stirring every 45 seconds. In a bowl, combine the pecans, cereal and coconut. Add melted chips; mix well. Drop by rounded teaspoonfuls onto waxed paper-lined baking sheets. Let stand until set.
Nutrition Facts : Calories 69 calories, Fat 5g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 17mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT-PECAN FILLING AND TOPPING
Make this elegant coconut and pecan topping for your desserts and cakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 21 g, TransFat 0 g
COCONUT-PECAN FROSTING
Use this frosting on our Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch 3-layer cake
Number Of Ingredients 8
Steps:
- Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
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