Coconut Cream Cheese Cookies

Ingredients:

• 2 cups plus 3 tbsp All-Purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1+1/2 sticks) unsalted butter, melted & cooled to room temperature
• 6 oz cream cheese, softened to room temperature
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 2 teaspoon vanilla extract
• 2 1/2 cups coconut, toasted (see below)

Directions:

1. Heat oven to 325.

2. Line a large rimmed baking sheet with parchment paper. Spread coconut evenly on baking sheet and place in oven. Bake for 10-20 minutes stirring every 5 minutes for even toasting. Remove from oven when light brown. Do NOT burn. Allow to cool completely.

3. Whisk flour, soda and salt together; set aside. With electric mixer, or by hand, mix butter and cream cheese together with a mixer until smooth. Add sugars and beat until thoroughly combined. Beat in vanilla until combined.

4. Add dry ingredients & beat at low speed just until combined. Stir in cooled coconut.

5. Chill dough overnight.

6. When ready to bake cookies preheat oven to 350 degrees.

7. Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake! Cool cookies on baking sheets until able to lift without breaking and place on wire rack to finish cooling. Should be a little crisp on the outside and extremely chewy on the inside.


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Festive Coconut Christmas Bars

A great Christmas treat! These are so good that it's hard to eat just one!

Ingredients:

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
14 oz. can sweetened condensed milk
6 oz.package sweetened flaked coconut
2 cups chopped pecans
1 cup chopped dates
1/2 cup candied cherries, chopped
1/2 cup candied pineapple, chopped
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees (325 if you are using a glass pan). Place butter in  9" x 13" pan and put the pan in the oven. When the butter is melted, pull out pan and sprinkle the graham cracker crumbs evenly over the butter.

Mix together remaining ingredients and pour over the butter and crumbs. Bake 25 - 30 minutes or until lightly browned. Cool and cut into bars.


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Coconut Torte

Ingredients:

4 egg whites
1 cup sugar
1 cup graham cracker crumbs
1/2 cup shredded or flaked sweetened coconut
1/2 cup chopped pecans (or other nuts)
1/2 teaspoon salt
1 teaspoon vanilla extract or rum extract
 

Directions:

Beat egg whites until stiff. Fold in sugar and beat until glossy. Combine graham cracker crumbs, coconut, nuts and salt. Fold in egg whites and vanilla. Spoon into greased 9" pie pan. Bake at 350 degrees for approx. 30 minutes. Serve in wedges. Great topped with coffee ice cream!  Serves 8.



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Coconut Ring with Carmel Sauce

Ingredients:

2 cups half and half cream
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract
2 cups shredded coconut
3 cups whipping cream

Directions:

Scald half and half and remove from heat. Soften gelatin in water and stir into hot cream to dissolve. Add sugar and salt and mix well. Let cool to room almost room temperature. Stir in almond extract and coconut. Whip cream and fold in. Pour mixture into a 2 1/2 quart ring mold. Chill until firm. Unmold onto serving plate and top with Caramel Sauce. Serves 8-10.



Caramel Sauce

1 Tablespoon butter
1 (1 lb.) box brown sugar (approx. 2 1/4 cups)
2 egg yolks, beatern
1 cup half and half cream
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine butter and sugar in top of double boiler pan. Add egg yolks, cream and salt. Cook and stir over hot water until smooth and thick. Let cool. Stir in vanilla. Serve with Coconut Ring. Makes about 3 cups of sauce.


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Decadent Coconut Cup Cakes with Coconut Cream Cheese Frosting

Ingredients:

2 1/2 cups all purpose flour
1/4 cup corn starch
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1 cup butter (at room temperature)
4 eggs, carefully separated into 4 egg yolks and 4 egg whites
1 1/2 teaspoons vanilla*
1 cup coconut milk
3/4 cup sweetened shredded coconut
1 1/2 teaspoons grated lemon rind
 

Directions:

Sift together flour, corn starch, baking powder, and salt.  In another bowl, add the sugar and butter together until soft, creamy and light.  Beat in the 4 egg yolks, one at a time. Add vanilla and coconut milk.

Mix the liquid and the dry ingredients together, stirring the batter until smooth. Add coconut and lemon rind.

Whip the egg whites until stiff, but not dry, and fold them lightly into the batter.

Bake in greased or papered muffin tins for 18-22 minutes or until lightly browned. Check with a toothpick to be sure it comes out clean and is done. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Cool and frost with Coconut Cream Cheese Frosting

* You can also use half vanilla extract and half almond extract.


Coconut Cream Cheese Frosting

1/2 cup butter (at room temperature)
1 package (8 oz) of cream cheese
3/4 cup powdered sugar
1/4 cup sweetened coconut (plus extra for the tops)

Cream the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add a teaspoon or two of milk if mixture is too thick. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle a bit of extra shredded coconut on top and serve.



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