BUTTERY COCONUT BARS
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 211 calories, Fat 12g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 166mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT STICKS
I saw a recipe on Pinterest, it was for the cinnamon sticks, well I got in the kitchen playing with the basis of that recipe. These Coconut sticks are so good. Kinda taste like a mounds candy bar.
Provided by Kathy Griffin
Categories Other Snacks
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350. Cut crust off of bread, then roll flat with a rolling pin. ( as flat as you can)
- 2. Mix cream cheese and confectioner's sugar together until smooth, then spread on flattened bread.
- 3. In a small bowl pour 1/2 package of coconut and mix with 1/2 of the condensed milk.
- 4. Use as many of the chocolates chips as you wish, place at the top of each slice of bread then top with about 1 teaspoon of the coconut mix. Starting at the end with the chocolate chips roll it up and sorta seal the edge.
- 5. Dip each roll in the melted butter then roll really well in the dry coconut. Place on cookie sheet and bake 25 minutes at 350.
OLD-FASHIONED DOUGHNUT STICKS
Steps:
- For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
- Fill the wells of the prepared eclair pans about halfway with the batter.
- Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
- For the glaze: Whisk the confectioners' sugar and milk together until smooth.
- Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.
COCONUT FISH STICKS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the fish and milk in a large bowl; let soak. Mix the chutney, jalapeno, scallions, lemon juice and 2 tablespoons water in a small bowl. Combine the flour, 1/2 teaspoon salt, and pepper to taste in a shallow bowl. Beat the eggs with 1/4 cup water in another shallow bowl. Mix the breadcrumbs, coconut, 1/2 teaspoon salt and 1/4 teaspoon pepper in a third shallow bowl. Drain the fish, then coat each piece in the seasoned flour, dip in the egg mixture and roll in the breadcrumb mixture. Set on a rack until ready to cook. Put the broccoli in a microwave-safe bowl with 3 tablespoons water, cover with plastic wrap and microwave until tender, 5 minutes. Meanwhile, heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Working in batches, fry the fish sticks until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate. Serve with the broccoli, lemon wedges and chutney sauce.
Nutrition Facts : Calories 701, Fat 40 grams, SaturatedFat 16 grams, Cholesterol 161 milligrams, Sodium 715 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 36 grams
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
HOMEMADE POCKY
These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don't pretend to be the perfectly straight version from the box, but they're freshly baked and taste far better. They're also fun to make: The dough is forgiving and easy to work with, so shaping it is as simple as rolling a Play-Doh snake. Decorating presents an opportunity to go wild. Mix matcha powder or pulverized freeze-dried berries with white chocolate; pair milk chocolate with hazelnuts; or combine dark chocolate with almonds or pecans. Sprinkles, shredded coconut or sesame seeds add flair.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h15m
Yield 34 cookie sticks
Number Of Ingredients 14
Steps:
- Prepare the dough: Add 1 1/4 cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.
- Transfer dough to a lightly floured surface, and roll until it is just over 1/4-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5 1/2-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
- Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 5 1/2 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.
- Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
- Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add 1/2 teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. Stir pulverized berries or matcha into white chocolate. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
- Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You'll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.
COCONUT HAYSTACKS
Make and share this Coconut Haystacks recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- In heavy 2 quart saucepan cook and stir over low heat the milk, sugar and corn syrup until the sugar dissolves.
- Bring to a boil over medium heat, stirring often, until candy reaches soft ball stage. Remove from heat, stir in the butter, stir then add coconut and mix well.
- Shape into cones about 1 1/2 inches high.
- Place on waxed paper to cool.
Nutrition Facts : Calories 132.7, Fat 8.9, SaturatedFat 7.4, Cholesterol 6.1, Sodium 25.3, Carbohydrate 13.6, Fiber 1.7, Sugar 8.7, Protein 1.3
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