Shredded coconut recipes???
- Thread starter banslug
- Start date
amyg
Cathlete
Gayle don't hate me.
CHOCOLATE COCONUT DROPS
1 can sweetened condensed milk
1 1/2 squares unsweetened chocolate
Pinch of salt
3 c. shredded coconut
1/2 tsp. vanilla
Put milk, chocolate, and salt in a saucepan and heat slowly over low heat, stirring frequently until thick. Remove from heat. Add coconut and vanilla. Mix well. Drop by teaspoonfuls onto a well greased baking sheet about 1 inch apart. Bake at 350 degrees for 10-12 minutes or until brown. Remove from pan at once. If cookies spread during baking, push them together again when they are removed from the baking sheet.
CHOCOLATE COCONUT DROPS
1 can sweetened condensed milk
1 1/2 squares unsweetened chocolate
Pinch of salt
3 c. shredded coconut
1/2 tsp. vanilla
Put milk, chocolate, and salt in a saucepan and heat slowly over low heat, stirring frequently until thick. Remove from heat. Add coconut and vanilla. Mix well. Drop by teaspoonfuls onto a well greased baking sheet about 1 inch apart. Bake at 350 degrees for 10-12 minutes or until brown. Remove from pan at once. If cookies spread during baking, push them together again when they are removed from the baking sheet.
berry99
Cathlete
I love this banana bread it is so good. Unfortunately for you, it only uses a little bit of your coconut up, but it is so good!!!
Jamaican Banana Bread
From Cooking Light
Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.
Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
Yield: 16 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 187(26% from fat); FAT 5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g
Cooking Light, MARCH 1997
Jamaican Banana Bread
From Cooking Light
Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
1/2 cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1/2 teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1/4 cup flaked sweetened coconut
1/4 cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut
Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.
Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.
Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.
Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.
Yield: 16 servings (serving size: 1 slice)
NUTRITION PER SERVING
CALORIES 187(26% from fat); FAT 5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g
Cooking Light, MARCH 1997
berry99
Cathlete
These are yummy too!!! I love coconut.
Coconut Biscotti
From Cooking Light
Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
Preheat oven to 300°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield: 20 cookies (serving size: 1 biscotto)
NUTRITION PER SERVING
CALORIES 90(25% from fat); FAT 2.5g (sat 2.2g,mono 0.2g,poly 0.1g); PROTEIN 1.8g; CHOLESTEROL 21mg; CALCIUM 13mg; SODIUM 87mg; FIBER 0.6g; IRON 0.5mg; CARBOHYDRATE 15.3g
Cooking Light, APRIL 2005
Coconut Biscotti
From Cooking Light
Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon grated whole nutmeg
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 cup flaked sweetened coconut
Preheat oven to 300°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield: 20 cookies (serving size: 1 biscotto)
NUTRITION PER SERVING
CALORIES 90(25% from fat); FAT 2.5g (sat 2.2g,mono 0.2g,poly 0.1g); PROTEIN 1.8g; CHOLESTEROL 21mg; CALCIUM 13mg; SODIUM 87mg; FIBER 0.6g; IRON 0.5mg; CARBOHYDRATE 15.3g
Cooking Light, APRIL 2005
4
40something
Guest
Those recipes all sound great but I have an even easier one....
open mouth--insert coconut. Yummo!
open mouth--insert coconut. Yummo!
banslug
Cathlete
Thanks, for these recipes. I'm giving them a try this week!
I wanted to post one here that a friend and I made this past weekend. We made a cocunut cream pie...BUT, when I was putting the filling into the pie shell, I realized the recipe called for a BAKED shell, not the raw one that I had already dumped the mixture into! LOL. I baked it anyway, and needless to say the crust didn't bake right. But the filling tasted good! LOL
Here is another one that we made. When we first read the ingredients, we thought it was going to be horrible, but I wanted to try it and SO GLAD WE DID! These are absolutely delicious!
Coconut-Cherry-Carrot Bread
2 ½ C all purpose flour
1 C granulated sugar
1 t baking powder
1 t baking soda
½ t ground nutmeg
¼ t salt
3 eggs, lightly beaten
½ C oil
½ C milk
2 C finely grated carrots
1 1/3 C flaked coconut
½ C chopped, well-drained maraschino cherries
In a large bowl, combine flour, sugar, baking powder, baking soda, nutmeg and salt. Mix well.
In another bowl, combine eggs, oil and milk.
Add wet mixture to dry mixture and mix well.
Stir in carrot, coconut and cherries.
Pour into greased bread pans (I used an 8-loaf pan). Bake at 350 for about 30 minutes, until toothpick comes out clean.
Gayle
I wanted to post one here that a friend and I made this past weekend. We made a cocunut cream pie...BUT, when I was putting the filling into the pie shell, I realized the recipe called for a BAKED shell, not the raw one that I had already dumped the mixture into! LOL. I baked it anyway, and needless to say the crust didn't bake right. But the filling tasted good! LOL
Here is another one that we made. When we first read the ingredients, we thought it was going to be horrible, but I wanted to try it and SO GLAD WE DID! These are absolutely delicious!
Coconut-Cherry-Carrot Bread
2 ½ C all purpose flour
1 C granulated sugar
1 t baking powder
1 t baking soda
½ t ground nutmeg
¼ t salt
3 eggs, lightly beaten
½ C oil
½ C milk
2 C finely grated carrots
1 1/3 C flaked coconut
½ C chopped, well-drained maraschino cherries
In a large bowl, combine flour, sugar, baking powder, baking soda, nutmeg and salt. Mix well.
In another bowl, combine eggs, oil and milk.
Add wet mixture to dry mixture and mix well.
Stir in carrot, coconut and cherries.
Pour into greased bread pans (I used an 8-loaf pan). Bake at 350 for about 30 minutes, until toothpick comes out clean.
Gayle