Coconut Peaks Recipes

Steps:

• Preheat oven to 350°F.
• Melt butter.
• In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
• Let the mixture set for 10 minute.
• Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
• Large peaks - bake for approx 10-11 min or until golden.
• Small peaks - bake for approx 7-8 min or until golden.
• If using - melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.

Steps:

• Melt butter in heavy 1 1/2 quart saucepan.
• Heat until a deep golden brown.
• Remove from heat.
• Stir in sugar, milk and vanilla.
• Add coconut.
• Drop by teaspoon onto wax paper.
• Cool (in refrigerator) and shape into cones.
• Melt chocolate over hot water (or in the microwave).
• Twirl the bottoms of candies in the chocolate and set on waxed paper.
• (If you have extra chocolate, twirl the tops too.) Chill until firm.
• If you know these will have to set out where it is extra warm, you can mix some paraffin in the chocolate to help it stay set.
• The mix should not be more than one to one.

Steps:

• In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.