TROPICAL ISLAND SCONES
Add these delicious sweet scones to your bread basket which are made using Bisquick® mix, coconut and vanilla chips drizzled with glaze - perfect for Island cuisine.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray large cookie sheet with cooking spray.
- In large bowl, stir Bisquick mix and granulated sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is size of fine crumbs. Stir in chips, coconut and lime peel.
- In small bowl, beat whipping cream and egg. Stir into Bisquick mixture until dough forms. Sprinkle work surface and hands with additional Bisquick mix; lightly knead dough 5 times. Divide dough in half. Shape each half into 6-inch round; cut each round into 6 wedges. Place on cookie sheet.
- Bake 11 to 14 minutes or until golden brown. Meanwhile, in small bowl, stir powdered sugar and lime juice until smooth. Use metal spatula to loosen scones from cookie sheet. Drizzle with glaze. Serve warm.
Nutrition Facts : Calories 380, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 25 g, TransFat 1 1/2 g
TROPICAL MACAROONS
Treat your guests with these tropical macaroons that are made with coconut and nuts - a tasty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites with electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating 2 to 4 minutes until stiff peaks form and sugar is dissolved. Fold in coconut, dried fruit, macadamia nuts and ginger. Onto cookie sheets, drop mixture by rounded tablespoonfuls 2 inches apart.
- Bake 18 minutes or until set and lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.
Nutrition Facts : ServingSize 1 Serving
PARADISE MACAROONS
Provided by Alton Brown
Categories dessert
Time 2h25m
Yield approximately 3 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
- In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
- Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
- Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.
- Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.
SUGAR-DUSTED MACAROON TREES
This classic cookie takes on the shape of a snow-dusted evergreen.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
- Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners' sugar just before serving.
TROPICAL MACAROON SCONES
Number Of Ingredients 12
Steps:
- 1. Heat oven to 425°. Stir all ingredients except milk, nuts and 2 tablespoons sugar until soft dough forms.2. Drop dough by 8 spoonfuls onto cookie sheet. Brush tops with milk. Sprinkle with nuts and 2 tablespoons sugar.3. Bake 11 to 13 minutes or until golden brown. Serve warm.HIGH ALTITUDE (3500 to 6500 feet): Bake 15 to 17 minutes.NUTRITION FACTS: 1 Scone: Calories 320 (Calories from Fat 135) Fat 15g (Saturated 5g) Cholesterol 35mg Sodium 550mg Carbohydrate 43g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 12% Vitamin C 6% Calcium 8% Iron 8% DIET EXCHANGES: 2 Starch 1 Fruit 2 FatBETTY'S TIP: Toasted coconut adds color and crunch to these yummy scones. To toast coconut, bake uncovered in an ungreased shallow pan in a 350° oven 5 to 7 minutes, stirring occasionally, until golden brown. Or cook in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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