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Tag Archives: toasted coconut

Coconut Lemon Drop Cookies

Posted on September 4, 2012 by easybaked


These crunchy little cookies are full of sweet coconut and tart lemon drop flavor- yum!!!

INGREDIENTS:

  • 12 T. (1 and 1/2 sticks) butter -room temp.
  • 1/2 c. sugar
  • 1 t. vanilla extract
  • 6 t. lemon juice
  • 1 1/2 c. flour
  • 1 c. finely crushed cornflakes
  • yellow food coloring (to desired shade)
  • 1 c. shredded coconut
  • 1/2 c. Wilton’s candy melt in white chocolate
  • 15 lemon drops (or other lemon-flavored hard candy)

DIRECTIONS:

  • Heat oven to 250 degrees.
  • Place 1 c. shredded coconut on a small cookie sheet and place in oven for 10-15 minutes until it is dried and crunchy— not browned– just dry and crunchy.  Remove from oven and cool.
  • When coconut is cool, use your hands to crush it up  into smaller pieces, set aside.
  • Heat oven to 350 degrees.
  • Line two cookie sheets with parchment paper.
  • Cream sugar and butter together, add vanilla.
  • Add lemon juice, food coloring, flour and coconut, beating until well combined.
  • Add crushed cornflakes and mix (use clean hands if you want!) until well combined.
  • Use a small cookie scoop to spoon batter onto parchment paper. Press tops down a little to make the cookie flat on top.
  • Bake at 350 degrees for 12-16 minutes.
  • Allow cookies to cool.
  • Crush candies in a small zip-top bag using a hammer.
  • Melt Wilton’s candy melts in a small bowl in the microwave in 30 second increments until smooth and completely melted.
  • Spoon melted white chocolate into a zip top bag, clip a corner off and drizzle over each cookie.
  • Before chocolate hardens, sprinkle generously with crushed candy.  Allow chocolate to harden and ENJOY!!

My thoughts:  These cookies were really a stretch as far as inventing goes– I was really unsure if they would be any good at all.  They are SO yummy- I’ve had 4 now…(shhh….) I took them to a Labor Day picnic and everyone loved them– especially the “crunchiness”.  Well, everyone but my Uncle Keith who hates coconut….who hates coconut?  Just seems wrong.  Anyway– if you like lemon and candy and coconut and cookies—you are gonna love these little treats!!!!  Enjoy!  -r

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Toasted Coconut Cheesecake Bonbons

Posted on June 14, 2011 by easybaked

I just found out that the word bonbon comes from the French word bon which means “good”…so these are goodGOOD!!!! (GOOOOD!) With toasted coconut on the outside and chewy coconut and cream cheese on the inside they couldn’t get any better! Oh- wait—yes they can!  Bite into one of these bonbons and you’ll find creamy dark chocolate and almonds inside!  YUM!

INGREDIENTS:

  • 1 bag (24-30 pieces) of Dove chocolates (dark chocolate with almond)
  • 8 ounces of Philadelphia Cream Cheese
  • 12 ounces (one bag) of white chocolate chips
  • 1 tbsp of coconut extract
  • 2 cups of all-purpose flour
  • 5 cups of shredded sweetened coconut (divided)
  • 1/2 cup of butter (melted)

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Unwrap all of your chocolates.
  • Soften Philadelphia Cream Cheese in the microwave for about 30 seconds- until it is warm and smooth after stirring.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring in between until they are melted and smooth.
  • Add softened cream cheese to the melted white chocolate and stir well.
  • Stir in coconut extract.
  • Add flour and mix until it forms a thick, sticky dough.
  • Fold in 3 cups of coconut.
  • Using your hands, take about 2T of dough, press it into your palm, place a chocolate in the center and wrap the dough completely around it.
  • Smooth the dough by rolling it a little between your hands and set it on an un-greased cookie sheet. Repeat this process with remaining dough and chocolates.
  • Brush melted butter over tops of cookies and press remaining coconut on the tops and sides of the cookies.
  • Brush the coconut topping with butter and place in the oven.
  • Bake at 350 degrees for 10-12 minutes. If coconut is not sufficiently toasted on the tops of the cookies at this point, turn your broiler on high and finish toasting it. (This will happen quickly under the broiler, so keep an eye on them!).
  • Remove cookies from the cookie sheet and place on parchment paper to cool. They can be served warm or cooled to room temperature first– either way they are delicious!

My thoughts: mmmm…..I love these!  I created this recipe for Real Women of Philadelphia and it took me awhile to decide which chocolate to use in the middle and how to get the cookie part to taste REALLY coconutty (I just made that word up!)  These cookies remind me of the Chocolate Coconut Cream Cheesecake at the Cheesecake Factory- seriously one of my favorite desserts and now in cookie (BONBON!!) form :)  ENJOY!

I shared this recipe on these wonderful blogs:

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Caramel Coconut Cream Cups

Posted on April 17, 2011 by easybaked

These chewy coconut cookie cups filled with rich chocolate and fluffy cream cheese are topped off with soft caramel, chocolate and toasted coconut.  More than delicious, these are truly a unique dessert that will have all your friends and family wondering how in the world you made them!

INGREDIENTS:

  • 2 c.  yellow cake mix (any variety)
  • 2 c. crushed coconut cookies (I use WalMart brand)
  • 2 eggs
  • 1/2 c. vegetable oil
  • 1 c. shredded coconut
  • 1/4 c. whipping cream
  • 1/2 c. semi-sweet chocolate chips
  • 16 Kraft Caramels (unwrapped)
  • 7 oz. sweetened condensed milk
  • 1/4 c. margarine
  • 6 oz. Philadelphia cream cheese (softened)
  • 1/2 c. sugar
  • 4 oz. Cool Whip (refrigerator temperature)
  • 12 oz. Wilton Dark Candy Cocoa Melts

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a mixing bowl combine cake mix, crushed coconut cookies, eggs and oil.  Blend well.
  • Scoop batter evenly into 12 un-greased muffin tins, pressing it down with spoon.  Bake at 350 degrees for 15 minutes.
  • Spread coconut over a small cookie sheet and toast at the same time your cups are baking for 10 to 15 minutes (check often to prevent burning!)
  • While cookie cups bake, make your fillings:
  1.  Chocolate ganache:  Place whipping cream in a small saucepan and heat it over the stove until it just starts to bubble at edges (20-30 seconds).  Turn off heat, add chocolate chips, over and allow to sit on warm burner for 5 minutes.  After 5 minutes, stir until smooth.
  2. Caramel Sauce:  Place caramels, condensed milk and margarine in a saucepan and heat until caramels are fully melted and mixture is smooth (about 5 minutes)  stir constantly.
  3. Cream filling:  Combine cream cheese with sugar  until smooth.  Fold in Cool Whip.
  • Remove coconut from oven when it is a toasty brown.  Place in bowl to cool.
  • Remove cookie cups from oven.  They look like muffins at this point–using a tart shaper or the end of a wooden spoon, press the middles of the muffin in to form a cup shape. (NOTE:  because ovens vary in temperature, your cups may need to bake longer.  When you press the middle in it should look a little oily from the coconut oil in the cookies- but it should hold its shape–  if it’s doughy and wont stay pressed down, place it back in the oven for a few minutes.)
  • Tip the muffin pan over a clean counter to release the cups and carefully turn them all upright to cool.
  • Melt chocolate candy coating in microwave in 30 second increments, stirring between until smooth.
  • Dip the top edge of each cup into the chocolate and then sprinkle with toasted coconut.
  • Spoon chocolate ganache evenly into each cup.
  • Place cream filling in a large ziplock.  Cut one corner and pipe the cream evenly into each cup.
  • Spoon caramel sauce evenly over each cup.
  • Drizzle any left-over candy coating over each cup and top with remaining coconut.
  • Keep refrigerated until serving.
  • Makes 12 cups.

My thoughts:  I “invented” this recipe for Kraft using Philadelphia Cream Cheese.  It has some of my favorite flavor combinations– coconut, chocolate and caramel– amazing!  It is also a great texture combination: chewy, creamy crunchy….yum.  This is a fairly time-consuming recipe.  If you love baking it is FUN FUN FUN!!!!  (I’m actually a little addicted to making these!)  I can’t give it an “easy recipe” tag though– its just too involved.  If you get a chance to try these let me know what you think!  Enjoy!!!! r-



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