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Coconut Kisses by Norm VanAken
- Thread starter marsha-tbay
- Start date
cynupstateny
Well-known member
These look like they should go on my Christmas gift plates. Any idea how to print it out
without it being three pages long?
Thanks for posting it!
without it being three pages long?
Thanks for posting it!
steve2-in-la
Well-known member
Reformatted. When copied and pasted, this should only fill 1 page. Enjoy. Send me a couple.
Beijinhos de Coco (Coconut Kisses)
by Norman Van Aken from New World Kitchen
You'll love these sweet, heady kisses the way you love a favorite candy bar from your childhood. Sometimes I offer them with fruit purées for a light contrast. Note: To prepare the recipe, you'll need an instant-read thermometer, which you can find at any cooking store or in the kitchen department of major supermarkets.
2 EXTRA-LARGE EGG YOLKS
1 VANILLA BEAN, split lengthwise
One 14-oz CAN SWEETENED CONDENSED MILK
1 Tbsp UNSALTED BUTTER, softened
1 lb UNSWEETENED GRATED COCONUT
1 lb BITTERSWEET CHOCOLATE, finely chopped
2 cups UNBLANCHED ALMONDS, toasted in a dry skillet until fragrant, then chopped finely
In a large heatproof bowl, beat the egg yolks. Using the back of a knife, scrape the seeds from the vanilla bean and add the seeds and bean pod to the eggs. Add the milk and butter and stir.
Set the bowl over a large pot of simmering water (or use a double boiler); the bottom of the bowl should not touch the water. Whisk constantly, frequently checking the temperature of the mixture with an instant-read thermometer, until it registers 140°F (60°C). Remove from the heat.
Discard the vanilla bean. Add the coconut and stir until incorporated. (The mixture will look like the filling of a Mounds candy bar.)
To shape the kisses, use about 1 tablespoon per morsel-I like to form them into little pyramids, but you may prefer little spheres. Set them on a platter and refrigerate for at least 30 minutes.
Spread the almonds on a plate. Put the chocolate into another large heatproof bowl and melt it over simmering water, stirring occasionally until smooth. Pour a little of the melted chocolate into a shallow cup. With a fork (a cocktail or fondue fork works great), gently skewer each kiss and dip it into the chocolate, then quickly roll it in the chopped almonds and place on a platter. Continue this process, adding more chocolate to the cup as necessary, until all are dipped and rolled. Let the chocolate set in a cool place before serving. (Stored in an airtight container at room temperature, these will keep for up to a week.) Makes 45 to 50 kisses
Beijinhos de Coco (Coconut Kisses)
by Norman Van Aken from New World Kitchen
You'll love these sweet, heady kisses the way you love a favorite candy bar from your childhood. Sometimes I offer them with fruit purées for a light contrast. Note: To prepare the recipe, you'll need an instant-read thermometer, which you can find at any cooking store or in the kitchen department of major supermarkets.
2 EXTRA-LARGE EGG YOLKS
1 VANILLA BEAN, split lengthwise
One 14-oz CAN SWEETENED CONDENSED MILK
1 Tbsp UNSALTED BUTTER, softened
1 lb UNSWEETENED GRATED COCONUT
1 lb BITTERSWEET CHOCOLATE, finely chopped
2 cups UNBLANCHED ALMONDS, toasted in a dry skillet until fragrant, then chopped finely
In a large heatproof bowl, beat the egg yolks. Using the back of a knife, scrape the seeds from the vanilla bean and add the seeds and bean pod to the eggs. Add the milk and butter and stir.
Set the bowl over a large pot of simmering water (or use a double boiler); the bottom of the bowl should not touch the water. Whisk constantly, frequently checking the temperature of the mixture with an instant-read thermometer, until it registers 140°F (60°C). Remove from the heat.
Discard the vanilla bean. Add the coconut and stir until incorporated. (The mixture will look like the filling of a Mounds candy bar.)
To shape the kisses, use about 1 tablespoon per morsel-I like to form them into little pyramids, but you may prefer little spheres. Set them on a platter and refrigerate for at least 30 minutes.
Spread the almonds on a plate. Put the chocolate into another large heatproof bowl and melt it over simmering water, stirring occasionally until smooth. Pour a little of the melted chocolate into a shallow cup. With a fork (a cocktail or fondue fork works great), gently skewer each kiss and dip it into the chocolate, then quickly roll it in the chopped almonds and place on a platter. Continue this process, adding more chocolate to the cup as necessary, until all are dipped and rolled. Let the chocolate set in a cool place before serving. (Stored in an airtight container at room temperature, these will keep for up to a week.) Makes 45 to 50 kisses
cynupstateny
Well-known member
Thanks, Steve! PM your address to me and when I make them, I will- Really!