Easy White Chocolate Coconut Danish Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets.
• Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice.
• Combine flour, white chocolate chips, baking soda, and salt in a separate bowl. Mix in butter mixture until a stiff dough forms. Fold in 1 cup coconut.
• Place remaining coconut on a flat dish. Roll dough into ping pong ball-sized balls; roll in coconut. Arrange dough on the prepared cookie sheets; do not press down.
• Bake in the preheated oven until lightly browned around the edges, about 10 minutes.

Steps:

• Heat oven to 375ºF.
• Mix cream cheese and 1/3 cup dry gelatin mix until blended. Unfold both pastry sheets on lightly floured surface; spread each with half the cream cheese mixture to within 1 inch of both short sides. Sprinkle evenly with coconut, chocolate and remaining dry gelatin mix. Starting at one short side, roll up each sheet. Place, seam sides down, on parchment-covered baking sheets.
• Refrigerate 15 min. Cut each log into 12 slices. Return, cut sides down, to prepared baking sheets.
• Bake 12 to 15 min. or until golden brown.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
• Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
• Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
• Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.