Coconut Surprise Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place drained cherries on a paper towel.
• Grind slivered almonds in a food processor. Transfer to a bowl.
• Place coconut in the food processor; grind until finely chopped. Transfer 1 cup to a resealable plastic bag; add 3 drops of green food coloring, seal the bag, and shake. Pour into a bowl. Transfer remaining coconut to a separate resealable plastic bag; add 3 drops of red food coloring. Pour into a separate bowl.
• Beat butter and 1/2 cup sugar together in a large bowl with an electric mixer until light and fluffy. Beat in water and almond extract.
• Combine flour, ground almonds, oats, and salt in a bowl. Add flour mixture to butter mixture gradually; dough will be crumbly.
• Pack 1 tablespoon of dough around each cherry, forming a ball. Place 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until bottoms of cookies are lightly browned, 16 to 18 minutes. Cool on a wire rack.
• Line a baking sheet with waxed paper. Place 16 ounce package sugar in a bowl; mix in enough reserved cherry juice to reach a smooth dipping consistency. Dip the tops of the cooled cookies in the icing and then in the colored coconut. Place on waxed paper until icing is set, about 20 minutes.

Steps:

• Pre-heat oven according to package directions.
• Make cake mix according to the package directions.
• After the oil, water and eggs are added, thouroughly incorporate the whole can of icing into the batter. (I do this with a mixer on low speed).
• Bake according to package directions.

Steps:

• In a large bowl, combine coconut, sugar and mashed potatoes; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. In a microwave or double boiler, melt chocolate chips and shortening; stir until smooth. Dip the balls into chocolate and then walnuts if desired. Return to waxed paper until chocolate is set.

Steps:

• The night before, pour an 11.8-ounce can coconut water into an ice cube tray; freeze until solid. To serve, blend 2 cups chopped fresh pineapple, 2 cups 2% Greek yogurt, 1 cup coconut sorbet, 1/2 cup unsweetened coconut milk, 3/4 cup coconut water, 1/4 cup shaved fresh coconut and 6 coconut ice cubes in a blender until smooth. Thin with more coconut water or coconut milk, if desired. Divide among 4 glasses.

Steps:

• Preheat oven to 350 degrees F.
• Spray a Bundt pan with nonstick baking spray and dust with flour.
• In a small bowl, whisk together the flour, salt, and baking powder.
• In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
• Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
• Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
• In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

Steps:

• Cream flour and butter together.
• mash in bottom of 9 x 13 inch pan 1/4 inch thick.
• sprinkle chopped nuts over mixture.
• bake 20 minutes at 350 f.
• cool.
• beat cream cheese, 8 ounces cool whip, and powdered sugar together.
• spread over pastry.
• sprinkle coconut over this mixture.
• mix pudding and milk.
• spread on top of coconut.
• spread remaining cool whip on top.
• sprinkle with more coconut.
• keep in refrigerator at least 2 days before serving. (this step is not necessary, but it does taste better.).

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Steps:

• 1. Bake cake mix in a 15 1/2 X 10 1/2 X 1 inch pan, according to box directions.
• 2. While cake is baking, drain pineapple. Let cream cheese stand at room temperature for 1 hour.
• 3. In a bowl place cream cheese, gradually add a little milk at a time beating at medium speed to blend mixure smoothly.
• 4. Then add pudding and beat at low speed for 12 minutes. Spread mixture over cake.
• 5. Top with crushed pineapple, sprinkled evenly.
• 6. On top of this spread cool whip.
• 7. Sprinkle coconut over everything.