Coconut And Almond Slice Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat flour into creamed mixture. Stir in coconut., Using a sheet of waxed paper, shape dough into a 12x3x1-in. rectangle. Wrap in waxed paper; refrigerate 3 hours or overnight., Preheat oven to 300°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until edges are light golden, 18-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool.

Steps:

• Place coconut and almonds in an ungreased 15x10x1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds., Transfer to two greased and floured 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat the oven to 300 degrees F. Lightly butter a 9-by-13-inch casserole dish.
• For the French toast: Lay the bread slices in one layer (it's OK if they overlap a little) on a baking sheet. Bake the slices (to dry them out a little) for 6 minutes, then flip and bake for 6 minutes more. Set aside to cool.
• Whisk together the eggs, half-and-half, granulated sugar, vanilla, cinnamon and salt in a large bowl. Dunk each bread slice in the egg mixture to coat thoroughly and shingle the slices in the buttered casserole dish. Pour any remaining egg mixture over the bread. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
• For the coconut-almond crust: Put 1/2 cup of the coconut, 1/3 cup of the almonds, granulated sugar, flour and salt in a food processor and process until very fine. Add the butter, egg and egg yolk and process well to form a smooth paste.
• To assemble the casserole: Preheat the oven to 350 degrees F. Spread the coconut-almond mixture evenly over the soaked bread slices. Top with the remaining 1/4 cup sliced almonds and 3 tablespoons coconut and bake until puffed and lightly golden and the custard is set (the center of the casserole will no longer jiggle when shaken), 45 to 50 minutes. Allow to cool for 1 hour before serving, or serve at room temperature.
• Serve with a sprinkling of powdered sugar and berries if using.

Steps:

• Preheat oven to 375°F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.
• Shape level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
• Bake 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.

Steps:

• Make the cookies: Preheat oven to 325 degrees. Sift together flour, cocoa powder, baking soda, and 1/2 teaspoon salt in a medium bowl. Heat butter and semisweet chocolate in a heatproof bowl set over a pan of simmering water until melted.
• Beat sugar, eggs, vanilla, and melted-chocolate mixture with a mixer on medium speed until combined. Reduce speed to low, and gradually beat in flour mixture until just combined. Divide dough in half, and fold milk-chocolate chunks into 1 half.
• Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake, rotating and tapping sheets on counter halfway through, until cookies are flat and surfaces begin to crack, 15 to 17 minutes. Transfer cookies on parchment to a wire rack, and let cool.
• Meanwhile, make the candied almonds: Raise oven temperature to 350 degrees. Coat a baking sheet with cooking spray. Bring sugar, butter, corn syrup, and 1/4 teaspoon salt to a boil in a small saucepan. Add almonds, and stir to coat. Spread out onto baking sheet, and bake, tossing occasionally to recoat nuts, until golden, about 10 minutes. Let cool. Finely chop nuts, and sift to discard dust.
• Assemble the sandwiches: Using a 2 1/2-inch ice cream scoop, drop ice cream onto half of the cookies. Top with remaining cookies (group plain chocolate cookies together and milk-chocolate-chunk cookies together). Press down gently to push ice cream to edge of cookies. Place candied almonds and coconut in 2 separate bowls. Roll outside of each milk-chocolate-chunk sandwich in almonds; transfer to a baking sheet. Roll outside of each chocolate sandwich in coconut; transfer to baking sheet. Freeze until ready to serve.