STRAWBERRY COCONUT COOKIES
Provided by Cheap Recipe Blog
Number Of Ingredients 4
Steps:
- Place all but 1/2 cup coconut in a large mixing bowl. Place the 1/3 cup coconut in a smaller bowl.
- In the larger bowl, add the strawberry Jell-O powder, and all but about a tablespoon of sweetened condensed milk. Add the tablespoon of sweetened condensed milk to the smaller bowl.
- Mix the strawberry mixture. Add a couple of drops of green food coloring to the smaller bowl and mix.
- Take a scant tablespoon of the strawberry mixture and shape into strawberry shapes.
- Take a tiny amount of the green coconut and press onto the end of each strawberry.
- Store covered in the refrigerator.
COCONUT-STRAWBERRY ICE CREAM PIE
When a crunchy salted press-in crust and swirly fruity ice cream team up, everyone wins. It's pie without baking and an ice cream sundae without the fuss. Success can be yours-just keep everything cold as you go.
Provided by Kat Boytsova
Categories Bon Appétit Pie Ice Cream Summer Coconut Strawberry Dessert Frozen Dessert Quick & Easy
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Crust:
- Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3-5 minutes. Let cool 5 minutes.
- Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
- Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
- Filling and assembly:
- While the crust is chilling, remove coconut ice cream from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
- Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don't overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
- Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
- Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
- Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
- Running the blade of a chef's knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
- Do Ahead
- Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.
STRAWBERRY COCONUT ANGEL PILLOWS
An odd combination of ingredients make for a chewy but light and easy to make cookie. I have alot of these easy dessert recipes because my family loves homemade dessert with there dinner, but as a single mom working full time, time is limited. Just an FYI:we have decided that the batter prior to baking tastes like strawberry pop rocks lol
Provided by Deneece Gursky @Smokeygirlxo
Categories Cookies
Number Of Ingredients 5
Steps:
- cover a cookie sheet with aluminum foil. Preheat oven to 350
- Combine cake mix, soda and extract together till blended. Mix on medium speed for about one minute. Fold in coconut flakes.
- Drop by teaspoon onto cookie sheet and bake 10-12 minutes. They should be pink not browned. Place on cooling rack while still hot.
ANGEL PILLOWS
Soft and moist cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves.
Provided by COOLERDOT
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
- In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 22.6 g, Cholesterol 5.3 mg, Fat 10.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 83.9 mg, Sugar 13.2 g
ANGEL PILLOWS
Make and share this Angel Pillows recipe from Food.com.
Provided by Wendy W88
Categories Drop Cookies
Time 34m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 350*.
- Grease a baking sheet and set aside.
- Cream 1/2 C crisco, the cream cheese, and milk in medium bowl until well blended.
- Beat in brown sugar and mix in 1/2 C preserves.
- Combine flour, baking powder, cinnamon, and salt.
- Mix into creamed mixture.
- Stir in coconut and drop 2 Tbsp of dough into a mound on baking sheet to form each cookie.
- Place 2" apart and bake for 14 minutes.
- Cool for 1 minute and remove cookies to cooling rack.
- Cool completely before frosting.
- For frosting, combine frosting ingredients in small bowl.
- Beat until well blended.
- Frost cooled cookies and sprinkle each with coconut.
- HINT: Also try peach or pineapple preserves!
STRAWBERRY ANGEL MOLD
This is strawberry-shortcake-mixed-together! Quite delicious, especially on a warm summer evening. It can also be made in a Bundt pan (very lightly sprayed with Pam) served with frozen strawberries (thawed) and cream.
Provided by dojemi
Categories Gelatin
Time 30m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Break angel cake into small pieces.
- Dissolve jello in 1 1/4 cups boiling water.
- Add strawberries and juices.
- Stir, and allow to cool.
- Fold in whipped cream.
- Pour over angel cake pieces and stir to combine.
- Pour into 2-piece angel food pan (or bundt pan).
- Refrigerate till firm.
- Remove sides of pan, put onto serving platter and cut as you would a cake.
- Serve with dollops of whipped cream and strawberries.
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