COCONUT CRANBERRY BARS
"I begged a neighbor for the recipe after tasting these yummy bars at a coffee she hosted," recalls Dolly McDonald of Edmonton, Alberta. "The colors make them real eye-pleasers, too!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Mix cracker crumbs and melted butter until crumbly; press onto bottom of a greased 13x9-in. baking pan. In a large bowl, mix remaining ingredients; spread gently over crust., Bake until edges are golden brown, 25-28 minutes. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT CRANBERRY YUMMIES
When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the shortcakes: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Transfer to a large bowl and stir in the chocolate chips and 1 cup shredded coconut. Gently fold in the heavy cream mixture using a rubber spatula until just combined.
- Divide the dough into 6 pieces on the prepared baking sheet; pat into 3-inch rounds (about 1 inch high). Brush the rounds with heavy cream and sprinkle with the remaining 1/2 cup shredded coconut. Bake until lightly browned and slightly firm to the touch, about 30 minutes. Let cool on the baking sheet.
- Meanwhile, make the toppings: Toss the strawberries, 1/4 cup brown sugar and the vanilla in a medium bowl; set aside.
- Just before serving, beat the heavy cream, sour cream and the remaining 1/4 cup brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Split the shortcakes in half; sandwich the strawberries and cream between the halves.
COCONUT SHORTCAKES
The coconut provides a new twist on traditional shortcakes. Serve with ice cream (vanilla or coconut) and your favorite fruit (strawberries, blueberries, or spiced peaches).
Provided by swissms
Categories Dessert
Time 55m
Yield 6 shortcakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F
- Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
- Finely grind first 4 ingredients in processor.
- Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
- Stir in dry ingredients alternately with cream.
- Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
- Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
- Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.
Nutrition Facts : Calories 483.6, Fat 22.5, SaturatedFat 14.9, Cholesterol 118, Sodium 291.1, Carbohydrate 65.6, Fiber 1.5, Sugar 40.2, Protein 6.3
More about "coconut cranberry shortcakes recipes"
COCONUT CRANBERRY OATMEAL COOKIES - BAREFEET IN THE …
From barefeetinthekitchen.com
Cuisine AmericanTotal Time 25 minsCategory DessertCalories 130 per serving
- Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
- Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the coconut and cranberries. Stir again.
- Using a medium-size scoop to drop the dough onto a large baking sheet lined with a parchment lined baking sheet.
- Bake for 12-14 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
CRANBERRY COCONUT TRIFLE - EATINGWELL
From eatingwell.com
4.2/5 (10)Calories 357 per serving
- To prepare custard: Whisk 1/2 cup milk with cornstarch in a medium bowl; set near the stove. Whisk 3 eggs, 1 teaspoon coconut extract and 1/4 teaspoon salt in another medium bowl. Combine the remaining 2 1/2 cups milk, coconut milk and 2/3 cup sugar in a large saucepan. Heat over medium-high heat, stirring occasionally, until steaming but not bubbling. Whisk the hot milk into the cornstarch mixture, then return the mixture to the saucepan and bring to a full boil over medium heat, stirring constantly.
- Gradually whisk the hot milk into the egg mixture. Strain through a sieve into a bowl or storage container. Cover and refrigerate until cold, 4 hours or up to 2 days.
- To prepare cranberry filling: Combine cranberries, cranberry juice, 1 cup sugar and honey (or agave) in a large saucepan. Cook over medium-high heat, stirring often, until most of the cranberries burst open, 7 to 10 minutes. Let cool to room temperature. Or transfer to a storage container and refrigerate for up to 2 days.
- To prepare sponge cake: Preheat oven to 350 degrees F. Line a large (12-by-16 1/2-inch) rimmed baking sheet (half sheet pan) with parchment paper. Trim the paper so it covers the bottom of the pan completely, but does not curl up the sides. Coat the paper and pan sides with cooking spray. Place 5 eggs (in the shell) in a stand mixer bowl or large mixing bowl, add very warm tap water and set aside to warm the eggs and bowl.
COCONUT CRANBERRY BARS RECIPE | LAND O’LAKES
From landolakes.com
4.7/5 (15)Calories 130 per servingServings 36
- Combine 1 1/2 cups flour and sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until edges are lightly browned.
- Combine all topping ingredients in bowl; mix well. Spread over hot, partially baked crust. Continue baking 20-25 minutes or until golden brown. Cool completely. Cut into bars.
CRANBERRY COCONUT CAKE | IMPERIAL SUGAR
From imperialsugar.com
COCONUT-CRANBERRY CHEWS RECIPE | MYRECIPES
From myrecipes.com
CRANBERRY SHORTCAKE - THE SHORTCUT KITCHEN
From centslessdeals.com
CRANBERRY COCONUT CAKE | DIXIE CRYSTALS
From dixiecrystals.com
STRAWBERRY-LIME SHORTCAKES WITH COCONUT CREAM - OUR …
From ourbestbites.com
VEGAN STRAWBERRY SHORTCAKES WITH COCONUT WHIPPED …
From themostlyvegan.com
HEALTHIER STRAWBERRY SHORTCAKE RECIPE - COOKIE AND KATE
From cookieandkate.com
21 BEST COCONUT RECIPES & IDEAS | WHAT TO MAKE WITH ...
From foodnetwork.com
Author By
STRAWBERRY SHORTCAKE WITH BASIL WHIPPED CREAM AND COCONUT ...
From pbs.org
MINI CRANBERRY ORANGE SHORTCAKES WITH CRANBERRY COMPOTE ...
From eatingwell.com
VEGAN STRAWBERRY SHORTCAKE WITH COCONUT WHIPPED CREAM
From driscolls.com
COCONUT-AND-PECAN STRAWBERRY SHORTCAKES RECIPE | MYRECIPES
From myrecipes.com
KETO STRAWBERRY SHORTCAKE RECIPE | THE COCONUT MAMA
From thecoconutmama.com
COCONUT CRANBERRY SHORTCAKES RECIPE BY ETHAN SCOTT PARRISH
From cookpad.com
CRISPY COCONUT SHRIMP AND SHALLOTS RECIPE - NYT COOKING
From cooking.nytimes.com
COCONUT SHORTCAKES RECIPES
From tfrecipes.com
You'll also love