Jeweled Coconut Crisps Recipes

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.

Steps:

• 1. In large bowl add: 2 c. milk, 3/4 c. coconut, 2 pudding mixes. Beat with wire whisk for 2 minutes.
• 2. Gently stir in 1 c. whipped topping. Pour into graham crust. Refrigerate for 4 hours until set.
• 3. Spread top of pie with remaining 1 c. whipped topping.
• 4. Toast 1/4 c. coconut and sprinkle over pie. Store in refrigerator.

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
• Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
• Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Steps:

• In a large mixing bowl, cream the butter, cream cheese and sugar.
• Beat in egg yolk, orange juice and almond extract.
• Combine the flour, baking powder and salt; gradually add to creamed mixture.
• Stir in 3 cups of coconut.
• Refrigerate for 30 minutes or until easy to handle.
• Shape dough into 2-in. balls; roll in remaining coconut.
• Place 2 inches apart on ungreased baking sheets.
• Using the end of a wooden spoon handle, make an indentation in the center of each ball.
• Bake at 350 for 8-10 minutes or until lightly browned.
• Remove to wire racks to cool.
• Fill each cookie with preserves.