* Exported from MasterCook *
Chocolate-Dipped Coconut Sticks
Amount Measure Ingredient -- Preparation Method
2 sticks unsalted butter -- softened2/3 cup sugar
1/4 tsp + pinch salt
2 egg yolks
1 tsp vanilla
2 1/3 cups flour
2 1/2 cups toasted coconut -- cooled
1 cup semi sweet chips
Beat together butter, sugar, and salt until fluffy. Beat in yolks, 1 at a time. Add vanilla l and beat til smooth. Beat in flour gradually, mixing just until combined.
Add toasted coconut to dough and mix at a low speed til combined.
Press dough into a sheet pan lined with plastic wrap or waxed paper. It should be about 1/3" thick and try to create a rectangle. It does not fill the pan. This is just to get a rectangle with an even thickness. Chill dough for about 30 min til firm. Using sharp knife, cut into bars approx 2" in length every 1/3" . Line them on a sheet pan with a little space in between cookies. Bake at 350 for approx 12 min or until pale golden.
You can dip each end in chocolate or drizzle with melted chocolate. Set cooling rack over a sheet pan and using a knife, drizzle with melted chocolate. Stores well and they can be made in stages. Get coconut ready first. Make dough one day, bake the next.
The original recipe is for twice the dough but you only use half of it for the cookies and it makes about 100 cookies. I cut the recipe in half but not all the ingredients are divisible by 2, IE 3 yolks so I just use 2. If you want to get technical you can beat 2 yolks and use 3/4 of the mixture. Anyway, it's a terrific recipe and I make them every year.
Source:
"Epicurious recipe forum"
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* Exported from MasterCook *
COCONUT CRISPS
Amount Measure Ingredient -- Preparation Method
1 tablespoon unsalted butter -- melted1 tablespoon vegetable oil
2 phyllo sheets (17 by 12 inches) -- thawed
1/3 cup sweetened flaked coconut
2 teaspoons sugar
Preheat oven to 400°F.
Keep phyllo covered with 2 overlapping pieces of plastic wrap and then a damp kitchen towel.
Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles). If using the smaller size filo, use four sheets and cut into 16 triangles. (I actually cut mine smaller. They are easier to handle.)
Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.
Optional: Omit coconut and substitute cinnamon and sugar.
Source:
"Epicurious Gourmet February 2002"
Yield:
"16 cookies"
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* Exported from MasterCook *
ISLAND MACAROONS
Amount Measure Ingredient -- Preparation Method
3 cups sweetened flaked coconut -- (7.9 oz.)1 cup toasted almonds -- chopped
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
1 Pinch salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate -- chopped, melted
Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about
12 minutes. Cool. Maintain oven temperature.
Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter using small cookie scoop onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 12 minutes. Cool completely on cookie sheets.
Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate or freeze)
Source:
"Epicurious"
Yield:
"32 cookies"
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.
* Exported from MasterCook *
Chocolate Macaroon Pie
Amount Measure Ingredient -- Preparation Method
4 ounces bittersweet chocolate4 egg whites
1 teaspoon baking powder
2/3 cup sugar
2/3 cup graham cracker crumbs
1/4 cup coconut
1 teaspoon vanilla
Grate chocolate. (I use chopping blade in a food processor.) Combine egg whites and baking powder in large mixing bowl. Beat until foamy. Gradually beat in sugar and continue beating until mixture forms stiff peaks. Fold in chocolate, crumbs, coconut, and vanilla.
Spread in greased 9 in. pie pan. Bake at 350 degrees for 30 to 35 minutes or until top is puffed and slightly cracked. Do not overbake.
Cool and serve with whipped cream.
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* Exported from MasterCook *
German Chocolate Pie
Amount Measure Ingredient -- Preparation Method
4 ounces sweet baking chocolate1/4 cup butter or margarine
1 12 oz. can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 egg
1 teaspoon vanilla
2 8 inch Pastry shell -- unbaked
1 1/3 cups coconut -- flaked
1/2 cup pecans -- chopped, toasted
Combine chocolate and butter and melt slowly, stirring until chocolate melts. Gradually stir in milk. Set aside.
Combine sugar, cornstarch and salt in a large bowl. Add eggs and vanilla, mixing well. Gradually stir in chocolate mixture using a wire whisk. Add coconut and pecans.
Pour into pastry shells and sprinkle with additional coconut if desired.
Bake at 375 degrees for 45 min. (Pie may appear soft, but will become firm after cooling.)
Cool at least 4 hrs. Garnish with whipped cream.
Yield: 2 ( 8 in.) pies
Source: Southern Living Magazine 1993
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* Exported from MasterCook *
Coconut Cup Cookies
Amount Measure Ingredient -- Preparation Method
Nonstick vegetable oil spray1 cup coconut, flaked
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup butter -- melted, cooled
2 refrigerated pie crusts -- room temperature
1/4 cup apricot jam or orange marmalade
Preheat oven to 375 deg. F. Spray 12-cup muffin pan with vegetable oil spray. Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter.
Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12 rounds from crust, patching crust scraps as needed to form 12 rounds. Press rounds gently into prepared muffin cups; bake until light brown, about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon coconut filling into each warm pastry. Bake until filling is brown, about 15 minutes. Cut around cookies to loosen. Using spatula, transfer cookies to rack and cool. repeat cutting, forming and baking with remaining crust, jam and filling to makes 12 more cookies.
Shaped in muffin cups, these cookies have a crisp pie-pastry bottom and a chewy jam-accented coconut filling.
Makes 24
Bon Appetit, March 1996
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Chocolate-Dipped Coconut Sticks
Amount Measure Ingredient -- Preparation Method
2 sticks unsalted butter -- softened2/3 cup sugar
1/4 tsp + pinch salt
2 egg yolks
1 tsp vanilla
2 1/3 cups flour
2 1/2 cups toasted coconut -- cooled
1 cup semi sweet chips
Beat together butter, sugar, and salt until fluffy. Beat in yolks, 1 at a time. Add vanilla l and beat til smooth. Beat in flour gradually, mixing just until combined.
Add toasted coconut to dough and mix at a low speed til combined.
Press dough into a sheet pan lined with plastic wrap or waxed paper. It should be about 1/3" thick and try to create a rectangle. It does not fill the pan. This is just to get a rectangle with an even thickness. Chill dough for about 30 min til firm. Using sharp knife, cut into bars approx 2" in length every 1/3" . Line them on a sheet pan with a little space in between cookies. Bake at 350 for approx 12 min or until pale golden.
You can dip each end in chocolate or drizzle with melted chocolate. Set cooling rack over a sheet pan and using a knife, drizzle with melted chocolate. Stores well and they can be made in stages. Get coconut ready first. Make dough one day, bake the next.
The original recipe is for twice the dough but you only use half of it for the cookies and it makes about 100 cookies. I cut the recipe in half but not all the ingredients are divisible by 2, IE 3 yolks so I just use 2. If you want to get technical you can beat 2 yolks and use 3/4 of the mixture. Anyway, it's a terrific recipe and I make them every year.
Source:
"Epicurious recipe forum"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
COCONUT CRISPS
Amount Measure Ingredient -- Preparation Method
1 tablespoon unsalted butter -- melted1 tablespoon vegetable oil
2 phyllo sheets (17 by 12 inches) -- thawed
1/3 cup sweetened flaked coconut
2 teaspoons sugar
Preheat oven to 400°F.
Keep phyllo covered with 2 overlapping pieces of plastic wrap and then a damp kitchen towel.
Stir together butter and oil. Arrange 1 phyllo sheet on a work surface with a long side of phyllo nearest you, keeping remaining sheet covered. Brush with some butter mixture and sprinkle with 1 teaspoon sugar. Top with remaining sheet of phyllo, then brush with remaining butter mixture and sprinkle with remaining teaspoon sugar.
Cut phyllo in half crosswise and stack. Cut stack into quarters and cut each quarter diagonally twice (in an X) to form 4 triangles (for a total of 16 triangles). If using the smaller size filo, use four sheets and cut into 16 triangles. (I actually cut mine smaller. They are easier to handle.)
Arrange triangles, spaced evenly, on 2 ungreased baking sheets and sprinkle with coconut. Bake in middle and lower third of oven, switching position of sheets halfway through baking, until golden and crisp, 5 to 6 minutes total.
Optional: Omit coconut and substitute cinnamon and sugar.
Source:
"Epicurious Gourmet February 2002"
Yield:
"16 cookies"
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* Exported from MasterCook *
ISLAND MACAROONS
Amount Measure Ingredient -- Preparation Method
3 cups sweetened flaked coconut -- (7.9 oz.)1 cup toasted almonds -- chopped
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 egg whites
1 Pinch salt
6 ounces bittersweet (not unsweetened) or semisweet chocolate -- chopped, melted
Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about
12 minutes. Cool. Maintain oven temperature.
Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter using small cookie scoop onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 12 minutes. Cool completely on cookie sheets.
Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate or freeze)
Source:
"Epicurious"
Yield:
"32 cookies"
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.
* Exported from MasterCook *
Chocolate Macaroon Pie
Amount Measure Ingredient -- Preparation Method
4 ounces bittersweet chocolate4 egg whites
1 teaspoon baking powder
2/3 cup sugar
2/3 cup graham cracker crumbs
1/4 cup coconut
1 teaspoon vanilla
Grate chocolate. (I use chopping blade in a food processor.) Combine egg whites and baking powder in large mixing bowl. Beat until foamy. Gradually beat in sugar and continue beating until mixture forms stiff peaks. Fold in chocolate, crumbs, coconut, and vanilla.
Spread in greased 9 in. pie pan. Bake at 350 degrees for 30 to 35 minutes or until top is puffed and slightly cracked. Do not overbake.
Cool and serve with whipped cream.
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* Exported from MasterCook *
German Chocolate Pie
Amount Measure Ingredient -- Preparation Method
4 ounces sweet baking chocolate1/4 cup butter or margarine
1 12 oz. can evaporated milk
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 egg
1 teaspoon vanilla
2 8 inch Pastry shell -- unbaked
1 1/3 cups coconut -- flaked
1/2 cup pecans -- chopped, toasted
Combine chocolate and butter and melt slowly, stirring until chocolate melts. Gradually stir in milk. Set aside.
Combine sugar, cornstarch and salt in a large bowl. Add eggs and vanilla, mixing well. Gradually stir in chocolate mixture using a wire whisk. Add coconut and pecans.
Pour into pastry shells and sprinkle with additional coconut if desired.
Bake at 375 degrees for 45 min. (Pie may appear soft, but will become firm after cooling.)
Cool at least 4 hrs. Garnish with whipped cream.
Yield: 2 ( 8 in.) pies
Source: Southern Living Magazine 1993
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* Exported from MasterCook *
Coconut Cup Cookies
Amount Measure Ingredient -- Preparation Method
Nonstick vegetable oil spray1 cup coconut, flaked
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup butter -- melted, cooled
2 refrigerated pie crusts -- room temperature
1/4 cup apricot jam or orange marmalade
Preheat oven to 375 deg. F. Spray 12-cup muffin pan with vegetable oil spray. Mix coconut, sugar, egg and vanilla in medium bowl. Stir in butter.
Unfold 1 crust on work surface. Using 3-inch-diameter cutter, cut out 12 rounds from crust, patching crust scraps as needed to form 12 rounds. Press rounds gently into prepared muffin cups; bake until light brown, about 10 minutes. Drop about 1/2 teaspoon jam, then 1 scant tablespoon coconut filling into each warm pastry. Bake until filling is brown, about 15 minutes. Cut around cookies to loosen. Using spatula, transfer cookies to rack and cool. repeat cutting, forming and baking with remaining crust, jam and filling to makes 12 more cookies.
Shaped in muffin cups, these cookies have a crisp pie-pastry bottom and a chewy jam-accented coconut filling.
Makes 24
Bon Appetit, March 1996
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