31
24 Jun 12 at 12 pm
Reblog

Chocolate Coconut Mini Bundt Cake

Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/

Ingredients

1/2 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup of brown sugar (NOT packed)

1/2 cup cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 cup unsweetened apple sauce

1 egg, lightly beaten

3/4 cup of unsweetened almond milk (I used vanilla)

1 tsp vanilla

1 tsp coconut extract

1/4 cup dark chocolate chips

1/4 cup unsweetened coconut flakes

Frosting:

3/4 cup powdered sugar

1 tbsp unsweetened almond milk

1/2 tsp coconut extract

small amount of baking chocolate to melt

Directions

Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)

Mix all dry ingredients together in a separate bowl.  Mix all wet ingredients together.  Slowly add dry ingredients into wet until well incorporated.  Fold in chocolate chips and coconut.

Pour mixture into pans until about 3/4 full.  Bake for 25-30 minutes or until a toothpick pushed into the center of  a cake comes out clean.  Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes

While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting.  Melt chocolate for additional drizzle.  Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.

Chocolate Coconut Mini Bundt Cake
Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/
Ingredients
1/2 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup of brown sugar (NOT packed)
1/2 cup cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup unsweetened apple sauce
1 egg, lightly beaten
3/4 cup of unsweetened almond milk (I used vanilla)
1 tsp vanilla
1 tsp coconut extract
1/4 cup dark chocolate chips
1/4 cup unsweetened coconut flakes
Frosting:
3/4 cup powdered sugar
1 tbsp unsweetened almond milk
1/2 tsp coconut extract
small amount of baking chocolate to melt
Directions
Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)
Mix all dry ingredients together in a separate bowl.  Mix all wet ingredients together.  Slowly add dry ingredients into wet until well incorporated.  Fold in chocolate chips and coconut.
Pour mixture into pans until about 3/4 full.  Bake for 25-30 minutes or until a toothpick pushed into the center of  a cake comes out clean.  Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes
While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting.  Melt chocolate for additional drizzle.  Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.
 10
07 Apr 12 at 4 pm
Reblog

Coconut Macaroon Nutella Nests

Source - http://wishesndishes.com/coconut-macaroon-nutella-easter-nests/

INGREDIENTS:

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
1 cup Nutella
“Bunny Mix” Peanut M&M’s (or other Easter candy)

DIRECTIONS:

Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined.

Add in the coconut and mix well.

With a spoon, scoop up about 2-3 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.

Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again (be careful not to burn yourself).

Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.

Place about a tablespoon of Nutella in the center of each nest.

Place 3 egg candies in the center of the each nest and then they are ready to serve!

Note: you can make these a couple of days in advance. Store in an air tight container on the counter.

tags: coconut  macaroon  nutella  nest  nests 
Coconut Macaroon Nutella Nests
Source - http://wishesndishes.com/coconut-macaroon-nutella-easter-nests/
INGREDIENTS:
2/3 cup sweetened condensed milk1 large egg white1 1/2 teaspoons vanilla1/8 teaspoon salt3 1/2 cups sweetened coconut1 cup Nutella“Bunny Mix” Peanut M&M’s (or other Easter candy)
DIRECTIONS:
Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined.
Add in the coconut and mix well.
With a spoon, scoop up about 2-3 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.
Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again (be careful not to burn yourself).
Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
Place about a tablespoon of Nutella in the center of each nest.
Place 3 egg candies in the center of the each nest and then they are ready to serve!
Note: you can make these a couple of days in advance. Store in an air tight container on the counter.
 13
03 Mar 12 at 2 pm
Reblog

Chocolate & Coconut Cream Pie Bars

Source - http://willowbirdbaking.com/2012/02/27/chocolate-coconut-cream-pie-bars/

Recipe by: Willow Bird Baking with filling adapted from All Recipes

Yield: 12-16 bars, depending on size

Okay, 30 minutes of stirring sounds like a lot. But now that I know how incredible these bars are, I would stir for an hour if I had to — maybe even two! They combine all the goodness of an old-fashioned coconut cream pie with the perfect amount of rich ganache. In short, these things are amazing. I used stabilized whipped cream on top of my bars, but if you’re serving them immediately and don’t anticipate keeping them long, feel free to just use plain whipped cream.

Crust Ingredients:

1 cup (2 sticks) butter

2 cups all-purpose flour

1/2 cup icing sugar

Ganache Ingredients:

3/8 cups heavy cream

about 3 ounces bittersweet chocolate chips (I love Ghirardelli’s 60% cacao chips)

about 3 ounces semisweet chocolate chips

Coconut Cream Filling Ingredients:

3 cups half-and-half

3 cups coconut milk

4 eggs

1 1/2 cups white sugar

2/3 cup cornstarch

1/2 teaspoon salt

1 1/2 cup flaked coconut

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

Whipped Cream Topping Ingredients:

2 cups heavy whipping cream

1 tablespoon cold water (for stabilizing)

1 teaspoon gelatin (for stabilizing)

3-4 tablespoons icing sugar

1/2 cup coconut, toasted

Directions:

Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a parchment paper sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack. Keep oven preheated for coconut toasting.

Make ganache: While the shortbread is baking, place the chocolate in a medium bowl. Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes). Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Set it aside until your crust is finished and has cooled for a few minutes, and then pour it over the crust (it’s okay if it’s not cooled all the way). Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.

Toast coconut for the topping: Spread about 1/2 cup of the coconut flakes out on a baking sheet and toast for a few minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly (this can take anywhere from 30-38 minutes. Some folks on All Recipes said you could zap it in the microwave for a minute at a time, stirring after every minute, until it was thickened. It was only supposed to take around 5-10 minutes, but I was too chicken to try. Let me know if you do.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your chilled ganache and stick the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and icing sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

Chocolate & Coconut Cream Pie Bars
Source - http://willowbirdbaking.com/2012/02/27/chocolate-coconut-cream-pie-bars/
Recipe by: Willow Bird Baking with filling adapted from All Recipes
Yield: 12-16 bars, depending on size

Okay, 30 minutes of stirring sounds like a lot. But now that I know how incredible these bars are, I would stir for an hour if I had to — maybe even two! They combine all the goodness of an old-fashioned coconut cream pie with the perfect amount of rich ganache. In short, these things are amazing. I used stabilized whipped cream on top of my bars, but if you’re serving them immediately and don’t anticipate keeping them long, feel free to just use plain whipped cream.

Crust Ingredients:
1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup icing sugar

Ganache Ingredients:
3/8 cups heavy cream
about 3 ounces bittersweet chocolate chips (I love Ghirardelli’s 60% cacao chips)
about 3 ounces semisweet chocolate chips

Coconut Cream Filling Ingredients:
3 cups half-and-half
3 cups coconut milk
4 eggs
1 1/2 cups white sugar
2/3 cup cornstarch
1/2 teaspoon salt
1 1/2 cup flaked coconut
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Whipped Cream Topping Ingredients:
2 cups heavy whipping cream
1 tablespoon cold water (for stabilizing)
1 teaspoon gelatin (for stabilizing)
3-4 tablespoons icing sugar
1/2 cup coconut, toasted

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a parchment paper sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack. Keep oven preheated for coconut toasting.

Make ganache: While the shortbread is baking, place the chocolate in a medium bowl. Bring the cream to a simmer in a medium saucepan (or microwave it for a couple of minutes). Once the cream reaches a simmer, pour the cream over the chocolate and let stand 1-2 minutes. Whisk in small circles until a smooth ganache has formed. Set it aside until your crust is finished and has cooled for a few minutes, and then pour it over the crust (it’s okay if it’s not cooled all the way). Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer.

Toast coconut for the topping: Spread about 1/2 cup of the coconut flakes out on a baking sheet and toast for a few minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.

Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly (this can take anywhere from 30-38 minutes. Some folks on All Recipes said you could zap it in the microwave for a minute at a time, stirring after every minute, until it was thickened. It was only supposed to take around 5-10 minutes, but I was too chicken to try. Let me know if you do.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your chilled ganache and stick the whole thing in the fridge to chill until firm, about 2 to 4 hours.

Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and icing sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!
 8
02 Mar 12 at 2 pm
Reblog

Brown Butter Coconut Blossoms

Source - http://sweettwistoffate.blogspot.com/2012/02/brown-butter-coconut-blossoms.html

(Adapted from Anna Olson)

Makes 24 cookies

INGREDIENTS: 

3/4 cup butter, unsalted

1/2 cup brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup unsweetened coconut, shredded

1 tsp pure vanilla extract

1 cup unbleached all purpose flour

1 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp salt

24 Hershey’s Kisses, frozen

INSTRUCTIONS:

1) In a small skillet, heat butter on mediium heat until butter begins to slightly brown,  Remove from heat and let cool. 

2) In a small bowl, whisk together flour, cornstarch, baking soda and salt.

3) Place coconut in mini processor and run until it becomes fine. 

4) Add browned butter and sugar in a large bowl or your mixer bowl and beat on medium until well combined.  Add the egg and vanilla and mix again to combine.

5) Add the processed coconut and mix to combine.   Add flour mixture and mix until just combined.

6) Using a small scoop place the little cookie rounds on a silpat or parchment lined baking sheet.  Bake the cookies 8-10 minutes, cookies will be golden.   While the cookies are baking unwrap the Hershey’s kisses. As soon as you remove the cookies from the oven gently press the kiss into the cookie.   Let cool a few minutes and then place on a wire rack to cool completely.   Store in a air tight container.

Brown Butter Coconut Blossoms
Source - http://sweettwistoffate.blogspot.com/2012/02/brown-butter-coconut-blossoms.html
(Adapted from Anna Olson)
Makes 24 cookies
INGREDIENTS: 
3/4 cup butter, unsalted
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/2 cup unsweetened coconut, shredded
1 tsp pure vanilla extract
1 cup unbleached all purpose flour
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt
24 Hershey’s Kisses, frozen


INSTRUCTIONS:
1) In a small skillet, heat butter on mediium heat until butter begins to slightly brown,  Remove from heat and let cool. 
2) In a small bowl, whisk together flour, cornstarch, baking soda and salt.
3) Place coconut in mini processor and run until it becomes fine. 
4) Add browned butter and sugar in a large bowl or your mixer bowl and beat on medium until well combined.  Add the egg and vanilla and mix again to combine.
5) Add the processed coconut and mix to combine.   Add flour mixture and mix until just combined.
6) Using a small scoop place the little cookie rounds on a silpat or parchment lined baking sheet.  Bake the cookies 8-10 minutes, cookies will be golden.   While the cookies are baking unwrap the Hershey’s kisses. As soon as you remove the cookies from the oven gently press the kiss into the cookie.   Let cool a few minutes and then place on a wire rack to cool completely.   Store in a air tight container.
 10
17 Dec 11 at 5 pm
Reblog

Chocolate Coconut Cookies

Source -  http://mushitza.blogspot.com/2011/12/chocolate-coconut-cookies.html

For the Filling: 

  • 85 gr cream cheese;
  • ½ tsp vanilla extract;
  • 60 gr granulated sugar;
  • 90 gr dessicated coconut;
  • 60 gr ground walnuts.

Whisk the cheese until creamy, then whisk in the vanilla extract and the sugar. Mix in the coconut and the walnuts. 

Spread a sheet of parchment paper or plastic wrap. Using your hands shape the mixture into a long log, then wrap it into the prepared wrap. I formed the filling into two 35cm long logs but they were a little bit hard to handle, so the next time I would form it into several smaller logs. Refrigerate for a couple of hours. 

For the Chocolate Dough:
 

  • 185 gr all purpose flour;
  • ½ tsp baking powder;
  • pinch of salt;
  • 100 gr confectionner’s sugar;
  • 55 gr dark chocolate, melted;
  • 90 gr cold butter, cut into 1 cm pieces;
  • 1 tsp vanilla extract;
  • 1 egg.

Note: The original recipe suggests using a different method for the dough but I prefer my favourite “all goes to the food processor” method. 

Place flour, salt, baking powder and sugar in the bowl of the food processor, equipped with the metal blade, and pulse to combine. Add in cold butter pieces and pulse a couple of times until crumbly. Add in egg, vanilla and melted chocolate and pulse just to form dough. Gather the dough to a ball, flatten it to a disk, wrap in plastic wrap and refrigerate for 4 hours. 

Take out of the fridge. On a lightly floured counter top, roll out the dough, then cut it to strips the length of the filling logs. Place the filling log over the chocolate dough strips and roll up like sushi, besides sushi mat could be of help here. Wrap in plastic (reuse the plastic wrap from the filling!) and refrigerate for an hour. 

Preheat the oven to 180ºC. Line a baking sheet with silpat. Cut the log into 1 cm slices. Press each slice between your palms to flatten it a bit– I didn’t do this with the first batch that went into the oven since I expected the cookies to spread but they didn’t and some pretty fat cookies came out of the oven, so do give them a little face-lift. 

Bake cookies for 6-7 minute, although it depends of their size. Cool on a wire rack.

Chocolate Coconut Cookies
Source -  http://mushitza.blogspot.com/2011/12/chocolate-coconut-cookies.htmlFor the Filling: 
85 gr cream cheese;
½ tsp vanilla extract;
60 gr granulated sugar;
90 gr dessicated coconut;
60 gr ground walnuts.
Whisk the cheese until creamy, then whisk in the vanilla extract and the sugar. Mix in the coconut and the walnuts. Spread a sheet of parchment paper or plastic wrap. Using your hands shape the mixture into a long log, then wrap it into the prepared wrap. I formed the filling into two 35cm long logs but they were a little bit hard to handle, so the next time I would form it into several smaller logs. Refrigerate for a couple of hours. For the Chocolate Dough: 
185 gr all purpose flour;
½ tsp baking powder;
pinch of salt;
100 gr confectionner’s sugar;
55 gr dark chocolate, melted;
90 gr cold butter, cut into 1 cm pieces;
1 tsp vanilla extract;
1 egg.
Note: The original recipe suggests using a different method for the dough but I prefer my favourite “all goes to the food processor” method. Place flour, salt, baking powder and sugar in the bowl of the food processor, equipped with the metal blade, and pulse to combine. Add in cold butter pieces and pulse a couple of times until crumbly. Add in egg, vanilla and melted chocolate and pulse just to form dough. Gather the dough to a ball, flatten it to a disk, wrap in plastic wrap and refrigerate for 4 hours. Take out of the fridge. On a lightly floured counter top, roll out the dough, then cut it to strips the length of the filling logs. Place the filling log over the chocolate dough strips and roll up like sushi, besides sushi mat could be of help here. Wrap in plastic (reuse the plastic wrap from the filling!) and refrigerate for an hour. Preheat the oven to 180ºC. Line a baking sheet with silpat. Cut the log into 1 cm slices. Press each slice between your palms to flatten it a bit– I didn’t do this with the first batch that went into the oven since I expected the cookies to spread but they didn’t and some pretty fat cookies came out of the oven, so do give them a little face-lift. Bake cookies for 6-7 minute, although it depends of their size. Cool on a wire rack.
 12
12 Dec 11 at 11 am
Reblog

Coconut Lime Bars

Source - http://chocolatechillimango.com/2011/10/02/coconut-lime-bars/

Makes 12

Ingredients
Crust
110 grams unsalted butter, softened
40 grams coconut oil, softened
110 grams sugar
125 grams plain flour
50 grams coconut flour
pinch of sea salt
Coconut Lime Layer
3 eggs
3 egg yolks
120 grams sugar
100 grams pure cream
2 limes, grated zest and juice
30 grams coconut flour
35 grams shredded coconut (unsweetened)

Instructions
Crust
Preheat the oven to 180℃.  Line a 22cm square cake tin with silicone baking paper.  A good tip is to use two strips of the same width as the tin and overlay them.  This creates a double layer over the base.  Set aside.

Combine the butter, oil, and sugar in a bowl and beat until very light and creamy and the sugar has dissolved. Sift in the flour and salt and beat until a soft dough forms.  Press the dough into the baking tin and make sure the dough surface is level across the width of the tin.

Bake for 10 – 12 mins until very light golden and slightly risen.  Remove from the oven, ready to add the filling layer.

Coconut Lime Layer
In a bowl, combine the eggs, egg yolks, sugar, cream, lime zest and juice and whisk until creamy.  add the coconut flour and whisk until smooth.  Finally, fold in the shredded coconut.

Pour the filling over the crust layer.  Return to the oven and bake for another 20 minutes.

Lower the oven temperature to 170℃ and bake for a further 10 mins or until the coconut lime layer is set.  It will start to colour at the edges and won’t jiggle in the centre when set.

Remove from the oven and allow to cool completely in the tin.  When cool, remove from tin and cut into twelve bars.

Serve dusted with icing sugar.  To achieve the lattice effect in the photos, just place the bars under a wire rack on the diagonal and sift over some icing sugar.  It’s that easy.  It’s an old trick, but rather effective, don’t you think?

tags: coconut  lime  bars  bar  dessert  food  recipe 
Coconut Lime Bars
Source - http://chocolatechillimango.com/2011/10/02/coconut-lime-bars/
Makes 12
IngredientsCrust110 grams unsalted butter, softened40 grams coconut oil, softened110 grams sugar125 grams plain flour50 grams coconut flourpinch of sea saltCoconut Lime Layer3 eggs3 egg yolks120 grams sugar100 grams pure cream2 limes, grated zest and juice30 grams coconut flour35 grams shredded coconut (unsweetened)
InstructionsCrustPreheat the oven to 180℃.  Line a 22cm square cake tin with silicone baking paper.  A good tip is to use two strips of the same width as the tin and overlay them.  This creates a double layer over the base.  Set aside.
Combine the butter, oil, and sugar in a bowl and beat until very light and creamy and the sugar has dissolved. Sift in the flour and salt and beat until a soft dough forms.  Press the dough into the baking tin and make sure the dough surface is level across the width of the tin.
Bake for 10 – 12 mins until very light golden and slightly risen.  Remove from the oven, ready to add the filling layer.
Coconut Lime LayerIn a bowl, combine the eggs, egg yolks, sugar, cream, lime zest and juice and whisk until creamy.  add the coconut flour and whisk until smooth.  Finally, fold in the shredded coconut.
Pour the filling over the crust layer.  Return to the oven and bake for another 20 minutes.
Lower the oven temperature to 170℃ and bake for a further 10 mins or until the coconut lime layer is set.  It will start to colour at the edges and won’t jiggle in the centre when set.
Remove from the oven and allow to cool completely in the tin.  When cool, remove from tin and cut into twelve bars.
Serve dusted with icing sugar.  To achieve the lattice effect in the photos, just place the bars under a wire rack on the diagonal and sift over some icing sugar.  It’s that easy.  It’s an old trick, but rather effective, don’t you think?
 25
18 Oct 11 at 8 pm
Reblog

Coconut M&M Cookie Bars

Source - http://satisfymysweettooth.com/2011/10/16/coconut-mm-cookie-bars/

Ingredients

  • 10 Tbsp unsalted butter
  • 2 cups brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 Tbsp plus 1 tsp vanilla
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 2 1/2 cups sweetened shredded coconut
  • 1 1/2 cups M&M’s

Instructions

  1. Preheat oven to 350 degrees. Butter 9X13 glass pan.
  2. Melt butter in medium saucepan, remove from heat and let cool slightly.
  3. In a large bowl and using an electric mixer, cream together melted butter and sugars. Add eggs, vanilla and salt and beat until combined. Blend in flour. Finally, mix in coconut and M&M’s.
  4. Pour into prepared pan and bake 25-30 minutes or until lightly browned around the edges.
  5. Cool completely before cutting and serving.


tags: coconut  m&m  cookie  bars  bar  dessert  food  recipe 
Coconut M&M Cookie Bars
Source - http://satisfymysweettooth.com/2011/10/16/coconut-mm-cookie-bars/

Ingredients
10 Tbsp unsalted butter
2 cups brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp plus 1 tsp vanilla
1/2 tsp salt
2 1/2 cups flour
2 1/2 cups sweetened shredded coconut
1 1/2 cups M&M’s
Instructions
Preheat oven to 350 degrees. Butter 9X13 glass pan.
Melt butter in medium saucepan, remove from heat and let cool slightly.
In a large bowl and using an electric mixer, cream together melted butter and sugars. Add eggs, vanilla and salt and beat until combined. Blend in flour. Finally, mix in coconut and M&M’s.
Pour into prepared pan and bake 25-30 minutes or until lightly browned around the edges.
Cool completely before cutting and serving.
 10
08 Oct 11 at 11 am
Reblog

Coconut Ginger Cake

Source - http://unegaminedanslacuisine.com/2011/10/coconut-ginger-cake.html

Cake Ingredients
2 1/4 cups cake flour
1 tablespoon baking Powder
1/2 teaspoon salt
1 cup unsweetened coconut milk (be sure to shake, and stir before using)
1/2 teaspoon pure almond extract (or 1 teaspoon of vanilla extract)
12 tablespoons (that’s 1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs, separated

Ginger Cream Filling
1 cup milk (I used whole)
2/3 cup unsweetened coconut milk
2 teaspoons of ground ginger
1/4 cup granulated sugar
1/4 cup cornstarch
Pinch of salt
4 large egg yolks
1 tablespoon unsalted butter

Coconut Cream Cheese Frosting
3/4 pound cream cheese, softened
12 tablespoons ( 1 1/2 sticks) unsalted butter, softened
3 cups confectioners’ sugar
1 1/2 cups sweetened shredded coconut or unsweetened coconut flakes

Method
Prepare the cake: Preheat the oven to 250° F. Butter a 9-by-13-inch metal baking pan (bottom and sides), line the bottom with parchment paper. Butter and flour the paper, gently tap out the excess flour. Set the pan aside.
In a medium bowl, whisk together the cake flour, baking powder and salt. Set aside.
In a small bowl, whisk together the coconut milk and almond extract (or vanilla, is using).
In the bowl of you stand mixer (or any large bowl if using a hand-held mixer), beat the butter with 1/2 cup of the granulated sugar on medium speed until fluffy (about 3-5 minutes).
Add the egg yolks one at a time, beating well between additions and scrapping down the sides of the bowl as needed.
Turn the speed down to low, and add the dry ingredients in 4 batches, alternating with the coconut-milk mixture. When using this method, always begin and end with the dry mixture. Set the batter aside.
In separate large, clean bowl, using clean beaters, beat the egg whites until soft peaks form. With the still running, slowly beat in the remaining 1/2 cup of granulated sugar until the egg whites are thick and glossy. Scrape the beaten whites into the cake batter and fold until just combined. Try not to over mix the batter. A light hand=fluffier cake!
Scrape the batter into the prepared pan and bake for 1 hour and 35 minutes (I know this seems like a long time, but the oven temperature is low, so it’s okay). Bake until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. [Note: My cake took about an hour and 45 minutes…but my oven is insane. Just be ready to adjust the time as needed.] Transfer the cake to a rack and allow it to reach room temperature before removing from the pan.

Prepare the ginger cream filling: In a medium saucepan, combine the milk, coconut milk and ground ginger. Bring to just a simmer over moderate heat.
In a medium heat-proof mixing bowl, whisk together the sugar, cornstarch and salt. Add the egg yolks, and whisk until smooth and slightly thickened.
While whisking constantly, slowly add about 1/4 of the hot ginger milk, once it has been incorporated, add about another 1/4 (in all, you’ll be adding 1/2 of the hot milk). It’s important to keep whisking at this stage so that the eggs don’t scramble.
Now that it has been tempered, scrape the mixture back into the saucepan and cook over moderate heat, whisking, until the ginger cream is thickened and just comes to a simmer, 4 minutes. [Note: Mine took about 10 minutes to thicken, so don’t worry if it still looks thin after the 4 minutes. Just be sure to keep whisking.]
Transfer the cream to a heatproof bowl and stir in the butter. Press a piece of plastic wrap directly onto the surface of the cream (to prevent ‘skin’ from forming), and refrigerate until ready to use.

Prepare the frosting: In the bowl of your stand-mixer fitted with the paddle attachment (or any large mixing bowl, if using a hand-held), beat the cream cheese and butter together until light, creamy, and smooth. Gradually add all the confectioners’ sugar until everything is well combined and the frosting is thick. [Note: if after adding all the sugar, the frosting is too thick and does not appear spreadable, add about 1 teaspoon of milk. Keep adding the milk, 1 tsp. at a time, until it’s the right consistency.]
Cover and set aside while you assemble the cake!

Let the fun begin: Carefully remove the cake from the pan. I slowly turned it over onto a large plate, peeled off the parchment paper, placed another large plate on top, and gently turned it over again so that it was right side up. Using a large serrated knife, slice the cake in half crosswise to create two 9-by-6 1/2-inch layers. [Note: Don’t feel bad if your cake is smaller than it should be. :) Mine was too sloppy to reach 9 by 6 1/2-inch status, so I cut away all the messy parts.]
Transfer one layer to a platter and spread the saffron cream on top. Cover with the second cake layer, flat side up. Using an offset spatula, spread the cream cheese frosting all over the top and side of the cake.
Press the *shredded coconut* onto the side of the cake and sprinkle the rest of the coconut on the top. Serve right away or lightly chilled.

*If you would like to toast the coconut, preheat the oven to 350ºF. Spread the coconut out evenly on a rimmed cookie sheet and bake for 5-10 minutes, until the tips start to turn golden brown. Stir once or twice to prevent burning. Remove the pan and allow the coconut to cool before adding it to the frosted cake.* 

tags: Coconut  ginger  cake  dessert  food  recipe 
Coconut Ginger Cake
Source - http://unegaminedanslacuisine.com/2011/10/coconut-ginger-cake.html
Cake Ingredients2 1/4 cups cake flour1 tablespoon baking Powder1/2 teaspoon salt1 cup unsweetened coconut milk (be sure to shake, and stir before using)1/2 teaspoon pure almond extract (or 1 teaspoon of vanilla extract)12 tablespoons (that’s 1 1/2 sticks) unsalted butter, softened1 cup granulated sugar4 large eggs, separatedGinger Cream Filling1 cup milk (I used whole)2/3 cup unsweetened coconut milk2 teaspoons of ground ginger1/4 cup granulated sugar1/4 cup cornstarchPinch of salt4 large egg yolks1 tablespoon unsalted butterCoconut Cream Cheese Frosting3/4 pound cream cheese, softened12 tablespoons ( 1 1/2 sticks) unsalted butter, softened3 cups confectioners’ sugar1 1/2 cups sweetened shredded coconut or unsweetened coconut flakesMethodPrepare the cake: Preheat the oven to 250° F. Butter a 9-by-13-inch metal baking pan (bottom and sides), line the bottom with parchment paper. Butter and flour the paper, gently tap out the excess flour. Set the pan aside.In a medium bowl, whisk together the cake flour, baking powder and salt. Set aside.In a small bowl, whisk together the coconut milk and almond extract (or vanilla, is using).In the bowl of you stand mixer (or any large bowl if using a hand-held mixer), beat the butter with 1/2 cup of the granulated sugar on medium speed until fluffy (about 3-5 minutes).Add the egg yolks one at a time, beating well between additions and scrapping down the sides of the bowl as needed.Turn the speed down to low, and add the dry ingredients in 4 batches, alternating with the coconut-milk mixture. When using this method, always begin and end with the dry mixture. Set the batter aside.In separate large, clean bowl, using clean beaters, beat the egg whites until soft peaks form. With the still running, slowly beat in the remaining 1/2 cup of granulated sugar until the egg whites are thick and glossy. Scrape the beaten whites into the cake batter and fold until just combined. Try not to over mix the batter. A light hand=fluffier cake!Scrape the batter into the prepared pan and bake for 1 hour and 35 minutes (I know this seems like a long time, but the oven temperature is low, so it’s okay). Bake until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. [Note: My cake took about an hour and 45 minutes…but my oven is insane. Just be ready to adjust the time as needed.] Transfer the cake to a rack and allow it to reach room temperature before removing from the pan.Prepare the ginger cream filling: In a medium saucepan, combine the milk, coconut milk and ground ginger. Bring to just a simmer over moderate heat.In a medium heat-proof mixing bowl, whisk together the sugar, cornstarch and salt. Add the egg yolks, and whisk until smooth and slightly thickened.While whisking constantly, slowly add about 1/4 of the hot ginger milk, once it has been incorporated, add about another 1/4 (in all, you’ll be adding 1/2 of the hot milk). It’s important to keep whisking at this stage so that the eggs don’t scramble.Now that it has been tempered, scrape the mixture back into the saucepan and cook over moderate heat, whisking, until the ginger cream is thickened and just comes to a simmer, 4 minutes. [Note: Mine took about 10 minutes to thicken, so don’t worry if it still looks thin after the 4 minutes. Just be sure to keep whisking.]Transfer the cream to a heatproof bowl and stir in the butter. Press a piece of plastic wrap directly onto the surface of the cream (to prevent ‘skin’ from forming), and refrigerate until ready to use.Prepare the frosting: In the bowl of your stand-mixer fitted with the paddle attachment (or any large mixing bowl, if using a hand-held), beat the cream cheese and butter together until light, creamy, and smooth. Gradually add all the confectioners’ sugar until everything is well combined and the frosting is thick. [Note: if after adding all the sugar, the frosting is too thick and does not appear spreadable, add about 1 teaspoon of milk. Keep adding the milk, 1 tsp. at a time, until it’s the right consistency.]Cover and set aside while you assemble the cake!Let the fun begin: Carefully remove the cake from the pan. I slowly turned it over onto a large plate, peeled off the parchment paper, placed another large plate on top, and gently turned it over again so that it was right side up. Using a large serrated knife, slice the cake in half crosswise to create two 9-by-6 1/2-inch layers. [Note: Don’t feel bad if your cake is smaller than it should be. :) Mine was too sloppy to reach 9 by 6 1/2-inch status, so I cut away all the messy parts.]Transfer one layer to a platter and spread the saffron cream on top. Cover with the second cake layer, flat side up. Using an offset spatula, spread the cream cheese frosting all over the top and side of the cake.Press the *shredded coconut* onto the side of the cake and sprinkle the rest of the coconut on the top. Serve right away or lightly chilled.
*If you would like to toast the coconut, preheat the oven to 350ºF. Spread the coconut out evenly on a rimmed cookie sheet and bake for 5-10 minutes, until the tips start to turn golden brown. Stir once or twice to prevent burning. Remove the pan and allow the coconut to cool before adding it to the frosted cake.* 
 21
28 Aug 11 at 8 pm
Reblog

Impossible Pie aka Coconut Custard Pie

Source -  http://www.perrysplate.com/2008/02/impossible-pie-aka-coconut-custard-pie.html

From Grandma Henderson

2 eggs, beaten
1 c. sugar
3 T. melted butter
1 tsp vanilla
1 c. milk
4 T. self-rising flour/Bisquick
3 ½ oz flaked coconut

Mix well. Pour into 9-in buttered glass pie plate. Bake at 350 for 30 min. (Makes its own crust!)

tags: coconut  custard  pie  dessert  easy  ez 
Impossible Pie aka Coconut Custard Pie
Source -  http://www.perrysplate.com/2008/02/impossible-pie-aka-coconut-custard-pie.html
From Grandma Henderson2 eggs, beaten1 c. sugar3 T. melted butter1 tsp vanilla1 c. milk4 T. self-rising flour/Bisquick3 ½ oz flaked coconutMix well. Pour into 9-in buttered glass pie plate. Bake at 350 for 30 min. (Makes its own crust!)
 10
26 Aug 11 at 6 pm
Reblog

Amaretto Coconut Chocolate Chip Cookies

Source -  http://glutenfreecanteen.com/2011/08/06/chocolate-chip-amaretto-coconut-cookie-gf/

Ingredients

  • 12 oz GF flour (4 oz. GF oat flour, 5 oz. superfine brown rice flour, 1 oz. superfine white rice flour, 2 oz. tapioca starch)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 12 oz. unsalted butter (2.5 sticks) melted and browned slightly (nope, not a typo)
  • 8 oz. or 1 cup light brown sugar
  • 4 oz. or 3/4 cup white sugar
  • 1 large eggs, plus one large egg white
  • 2 tablespoons Amaretto (be generous)
  • 1 teaspoon Cherry Liqueur
  • 1 generous teaspoon pure almond extract
  • 1 teaspoon of pure vanilla
  • 16 oz. (2.5 cups or so) good quality semisweet chocolate chips, chunks or wafers
Instructions
  1. Weigh flours into a small bowl. Add in the baking soda, baking powder and salt. Whisk to mix.
  2. In a large saucepan (large enough to hold all the ingredients) melt the butter and brown it slightly. Off heat, add the sugars and whisk until fully incorporated. Patience. It will take a few minutes to get it mixed in well. All the butter should be incorporated into the sugar. Cool on the counter for a minute or two. Whisk in the eggs. Stir in all the flavorings. Stir in flour mixture until fully incorporated. Leave it covered on the counter to cool before adding the chocolate – about 30 minutes or so.
  3. When the mixture is cool to the touch, add in the chocolate chips. Stir well. Scoop into portions (1/4 cup) on a baking sheet and refrigerate until solid. Repack into an airtight container and refrigerate overnight.
  4. Preheat oven to 325. Line a baking pan with parchment or silpats.
  5. Place on prepared pans about 3-4 inches apart. Let the dough soften for about 15 minutes. With wet fingers, squish (flatten) the dough ball slightly before baking. I get about 6 larger cookies on one baking sheet. Bake for 10 minutes and rotate. Bake 6 minutes more or just until lightly brown. Add a minute or two if you like them crispy all the way through. Remove to a rack to cool. Eat. And be happy.
Notes

Regarding GF flour: I indicate what type (and how much) I use in each recipe, but feel free to use your own favorite, or what you have on hand. Just stick to the same weight, and be sure to use some starch and you should be fine.

Makes about 15-18 large cookies. Feel free to make smaller cookies, but be sure to adjust the baking time accordingly.

Amaretto Coconut Chocolate Chip Cookies
Source -  http://glutenfreecanteen.com/2011/08/06/chocolate-chip-amaretto-coconut-cookie-gf/
Ingredients
12 oz GF flour (4 oz. GF oat flour, 5 oz. superfine brown rice flour, 1 oz. superfine white rice flour, 2 oz. tapioca starch)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
12 oz. unsalted butter (2.5 sticks) melted and browned slightly (nope, not a typo)
8 oz. or 1 cup light brown sugar
4 oz. or 3/4 cup white sugar
1 large eggs, plus one large egg white
2 tablespoons Amaretto (be generous)
1 teaspoon Cherry Liqueur
1 generous teaspoon pure almond extract
1 teaspoon of pure vanilla
16 oz. (2.5 cups or so) good quality semisweet chocolate chips, chunks or wafers

InstructionsWeigh flours into a small bowl. Add in the baking soda, baking powder and salt. Whisk to mix.
In a large saucepan (large enough to hold all the ingredients) melt the butter and brown it slightly. Off heat, add the sugars and whisk until fully incorporated. Patience. It will take a few minutes to get it mixed in well. All the butter should be incorporated into the sugar. Cool on the counter for a minute or two. Whisk in the eggs. Stir in all the flavorings. Stir in flour mixture until fully incorporated. Leave it covered on the counter to cool before adding the chocolate – about 30 minutes or so.
When the mixture is cool to the touch, add in the chocolate chips. Stir well. Scoop into portions (1/4 cup) on a baking sheet and refrigerate until solid. Repack into an airtight container and refrigerate overnight.
Preheat oven to 325. Line a baking pan with parchment or silpats.
Place on prepared pans about 3-4 inches apart. Let the dough soften for about 15 minutes. With wet fingers, squish (flatten) the dough ball slightly before baking. I get about 6 larger cookies on one baking sheet. Bake for 10 minutes and rotate. Bake 6 minutes more or just until lightly brown. Add a minute or two if you like them crispy all the way through. Remove to a rack to cool. Eat. And be happy.
Notes
Regarding GF flour: I indicate what type (and how much) I use in each recipe, but feel free to use your own favorite, or what you have on hand. Just stick to the same weight, and be sure to use some starch and you should be fine.
Makes about 15-18 large cookies. Feel free to make smaller cookies, but be sure to adjust the baking time accordingly.