Coconut Joys Recipe 45

Steps:

• Melt butter in a saucepan over low heat; remove from heat. Stir in powdered sugar and coconut; shape into 3/4-inch balls. Chill until firm. Place chocolate chips in a small heavy-duty, zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 corner of bag, and drizzle chocolate over coconut balls. Let candies stand until firm; store in refrigerator. Want Chocolate-Covered Coconut Joys. Simply microwave 2 cups semi-sweet chocolate chips in 2-cup glass measuring cup at HIGH 1-1/2 minutes or until melted, stirring twice. Then dip coconut candies into melted chocolate, allowing excess to drip, and place on wax paper. Let candies stand until firm; store in refrigerator.

Steps:

• 1. Soften butter, but do not melt. Beat in powdered sugar, then coconut.
• 2. Take rounded teaspoons, roll into balls and put on wax paper. Push a small dent into the tops with your finger.
• 3. Melt chocolate squares and fill dents with chocolate. Refrigerate.
• 4. *I like to pour melted chocolate into a ziploc bag with the corner snipped off to "pipe" the chocolate onto the cookies.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together the butter, white sugar, and brown sugar until fluffy.
• Beat in the egg, vanilla extract, and coconut extract.
• Combine both amounts of flour, baking soda, and salt in a separate bowl; mix into the butter mixture until just combined.
• Fold in the chocolate chips, 1/2 cup almond candy pieces, and flaked coconut until evenly distributed.
• Roll the dough into walnut-sized balls and place 3 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges become golden brown, 9 to 11 minutes.
• Immediately after removing from the oven, press a few of the remaining 1/4 cup almond candy pieces into each cookie decoratively.

Steps:

• Melt the butter in large pot over low heat. Take the pot off the heat.
• Stir in sugar and coconut.
• Shape into 3/4-inch balls and place on a large cookie sheet or sheet pan.
• Submerge chocolate morsels bag in simmering hot water until melted, about 5 minutes. Snip a tiny piece off one corner of the bag. Drizzle chocolate over the joys.
• Chill on cookie sheet until balls are firm and chocolate is set before storing in bags or serving.
• In general, try to store these in the refrigerator. I am okay with them out of fridge in gift boxes for a while though.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.
• Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
• Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.

Steps:

• In large saucepan melt one stick of butter.
• Add sugar and coconut to butter mixing until well blended.
• form balls of dough appx 1-2 teaspoons making thumbprint wells into middle of balls.
• Melt unsweetened chocolate in microwave safe bowl appx 1-2 minutes stirring occasionally.
• Pour melted chocolate into wells.
• Chill until chocolate is firm.

Steps:

• Combine melted butter, sugar and coconut and mix well.
• Shape rounded teaspoonfuls into balls and place on cookie or baking sheet lined with waxed paper.
• Flatten each ball slightly by making an indentation in the center with thumb or finger.
• Fill centers with melted chocolate.
• Place an almond half or sliver on top, if desired.
• Chill until firm and store in refrigerator.