CHILE TOASTED COCONUT STRIPS
Provided by Food Network
Categories dessert
Yield about 1 quart toasted strips
Number Of Ingredients 4
Steps:
- Preheat the oven to 325 degrees. Poke holes in the three soft areas at the top of the coconut shell with an ice pick or nail. Drain the milk and save for another use.
- Place the coconut on a sheet pan and bake 10 minutes, until shell and flesh separate. Reduce oven to 300 degrees.
- Crack the shell open with a hammer. Remove and discard shell, leaving the brown skin on.
- Cut the coconut meat into thin strips using a vegetable peeler or slicing side of the grater. Toss in a bowl with remaining ingredients.
- Arrange the seasoned coconut strips in a single layer on a baking sheet. Toast oven, 10 to 12 minutes, stirring frequently, until golden brown. Cool and store in an airtight container.
NEAPOLITAN COCONUT STRIPS
Prepare for an unparalleled (and unorthodox) blast of flavors in these stratified little candies. The exquisitely tender treats are emboldened with vanilla, chocolate, and coconut. Get the packaging how-to for the Neapolitan Coconut Strips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 160 pieces
Number Of Ingredients 9
Steps:
- Line an 8-inch square cake pan with plastic wrap, leaving a 2-inch overhang on 2 sides. Combine white chocolate, condensed milk, butter, salt, and vanilla seeds in a medium saucepan over medium heat. Cook, stirring, until smooth. Remove from heat, and stir in both types of coconut.
- Divide mixture among 3 bowls. Stir milk chocolate into 1 batch and food coloring into another. Leave third plain.
- Spread milk-chocolate mixture into bottom of pan. Gently dollop plain mixture over top, covering as much surface as possible. Gently spread, then repeat with the remaining mixture. Refrigerate until firm, about 2 hours.
- Unmold coconut square using plastic overhang, and discard plastic. Trim about 1/4 inch each from 2 parallel sides. Cut crosswise into 1/4-inch-wide slices. Cut each slice into 1 1/2-inch-long strips. Cover, and refrigerate for up to 1 week.
CHOCOLATE COCONUT NEAPOLITANS
These yummy striped cookies with a chocolaty twist are easy and fun to make, but they do need some time in the freezer. -Lena Marie Brownell, Rockland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5-1/2 dozen.
Number Of Ingredients 13
Steps:
- Line a 9x5-in. loaf pan with waxed paper; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well., Divide dough into thirds. Add almond extract and red food coloring to 1 portion; spread evenly into prepared pan. Add coconut to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread over second layer. Cover with foil; freeze for 4 hours or overnight., Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° until edges are lightly browned, 12-14 minutes. Remove to wire racks to cool., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 72 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 58mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT NEAPOLITAN COOKIES
Whip up a batch of these scrumptious Coconut Neapolitan Cookies for your upcoming holiday party. Enjoy them with a cold glass of milk or hot chocolate. These fun, colorful Coconut Neapolitan Cookies are bright, festive and totally delicious!
Provided by My Food and Family
Categories Dairy
Time 4h41m
Yield 30 serviings, 3 cookies each
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Spread coconut onto rimmed baking sheet. Bake 5 min. or until dry but not browned, stirring occasionally; cool. Turn oven off.
- Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition.
- Divide dough into thirds; place each in separate bowl. Add one of the following to dough in each bowl: dry drink mix, melted chocolate and coconut; mix well.
- Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Press red-colored dough onto bottom of prepared pan. Cover with layers of coconut-flavored dough, then chocolate dough, gently pressing layers together to seal. Refrigerate 4 hours or until firm.
- Heat oven to 350°F. Use parchment handles to remove dough from pan; remove and discard parchment. Cut dough into 3 lengthwise strips, then cut each strip crosswise into 1/4-inch-thick slices. Place, 1 inch apart, on parchment-covered baking sheets.
- Bake 9 to 11 min. or until edges of cookies are firm to the touch but not browned. Cool on pan 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.6322 g, Sugar 0 g, Protein 1 g
NEAPOLITAN SUNDAE
Use single-pint containers of ice cream for this recipe. The ice cream is easiest to slice if you leave it in its container. Cut the bottom end slightly thicker to compensate for the container rim.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4
Number Of Ingredients 6
Steps:
- In a medium bowl, whip heavy cream with a hand mixer until soft peaks form. Using a serrated knife, cut each pint of ice cream crosswise into four disks. Place a chocolate disk on each of four plates. Top each with a vanilla and strawberry disk. Pour hot fudge over each stack, and top each with a dollop of whipped cream. Garnish with strawberry slices, and serve.
LAYERED NEOPOLITAN SQUARES
These sweet squares are so good. They have coconut flavor and maraschino cherry flavor. From Jean Paré. They are easier to slice the second and third day.
Provided by Boomette
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Bottom: Mix the 4 first ingredients together. Put in a greased 9x9 baking pan (grease the sides also). Cook in the oven at 350 F for 10 minutes.
- Second Layer: In a clean bowl, mix coconut and condensed milk. Spread this mixture on the bottom, in the pan. Cook in the oven at 350 F for 20 minutes, or until the cookie begins to golden on the sides. Let cool before icing.
- Icing: Beat all ingredients of the icing together, adding juice, if needed to have a good consistency. Put the icing on the cold cookie. Put in an hermetic container and let rest at least one day to let the cookie soften. You can eat the squares the same day but they're harder to cut when fresh.
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