Coconut Caramel Triangles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT-CARAMEL TRIANGLES



Coconut-Caramel Triangles image

Bring a tropical wave to your winter with these holiday cookie swap-ready triangles that are chewy, crunchy, and absolutely delightful.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 2 1/2 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature
3 cups packed light-brown sugar
2 1/4 cups all-purpose flour
2 cups sweetened shredded coconut
2 teaspoons baking powder
4 large eggs, lightly beaten
2 teaspoons pure vanilla extract
2 cups finely chopped toasted walnuts

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, beat together butter, 1 cup brown sugar, and 2 cups flour until mixture comes together to form a dough. Press evenly into a rimmed 11-by-17- inch baking sheet. Bake until just golden, about 15 minutes. Remove from oven; let cool slightly.
  • Meanwhile, pulse coconut in a food processor several times, until coarsely chopped, then transfer a large bowl. Stir in remaining 2 cups brown sugar and 1/4 cup flour along with baking powder, eggs, vanilla, and nuts. Spread mixture evenly over cooled crust.
  • Bake, rotating sheet halfway through, until crust is golden brown and filling is set, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Cut into triangles with a serrated knife. Store up to 2 days in an airtight container at room temperature.

COCONUT CARAMEL SAUCE



Coconut Caramel Sauce image

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups sugar
1/2 cup hot water
1/2 cup heavy cream
2 tablespoons unsalted butter
1 cup sweetened flaked coconut, toasted and cooled
2 tablespoons dark rum, or to taste, if desired

Steps:

  • In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of it pour carefully the water and the cream, a little at a time.
  • Cook the mixture over moderate heat, stirring, until the caramel is dissolved and simmer it for 2 minutes. Remove the skillet from the heat, add the butter and the coconut, and stir the mixture until the butter is melted. Pour the sauce into a heatproof pitcher or glass measure, let it cool slightly, and stir in the rum. (The sauce will thicken as it cools. To return the sauce to liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.) Serve the sauce warm over ice cream.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES



Toasted-Coconut Caramel Ice Cream Sundaes image

Provided by Diane Rossen Worthington

Categories     Milk/Cream     Bake     Kid-Friendly     Cinco de Mayo     Frozen Dessert     Coconut     Summer     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1/4 cup sweetened cream of coconut (such as Coco López)*
1 1/4 cups sweetened flaked coconut (loosely packed; about 3 1/2 ounces)
1 1/2 pints purchased French vanilla
ice cream

Steps:

  • Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. do ahead Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
  • Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD: Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
  • Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.
  • Sweetened cream of coconut is available in the liquor section of most supermarkets.

COCONUT FLANS WITH COFFEE CARAMEL



Coconut Flans with Coffee Caramel image

Categories     Coffee     Milk/Cream     Egg     Dessert     Bake     Quick & Easy     Coconut     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 1/2 teaspoons instant-espresso powder
3 tablespoons water
2/3 cup plus 1/2 cup sugar
1 (13- to 14-oz) can unsweetened coconut milk, stirred well
1 1/4 cups whole milk
3 whole large eggs
2 large egg yolks
1/8 teaspoon salt
Special equipment: 6 (6-oz) ramekins

Steps:

  • Preheat oven to 325°F.
  • Stir together espresso powder and water until powder is dissolved.
  • Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
  • Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
  • While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
  • Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
  • Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.
  • To unmold, invert small plates over ramekins and invert flans onto plates.

More about "coconut caramel triangles recipes"

COCONUT CARAMEL MACAROONS - THE JOY-FILLED KITCHEN
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners. In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with …
From thejoyfilledkitchen.com


THE MOST DELICIOUS COCONUT CARAMEL CAKE - CAKE BY COURTNEY
Aug 13, 2022 How to Make the Best Buttercream Frosting. To get a light and fluffy, silky smooth buttercream, make sure you follow my tips: HOW TO MAKE THE BEST BUTTERCREAM. Sift …
From cakebycourtney.com


COCONUT, CARAMEL, AND RUM FLANS RECIPE | BON APPéTIT
Feb 28, 2005 Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour …
From bonappetit.com


COCONUT-CARAMEL TRIANGLES RECIPE - YUMMLY
Coconut-caramel Triangles With Unsalted Butter, Light Brown Sugar, All Purpose Flour, Sweetened Shredded Coconut, Baking Powder, Large Eggs, Pure Vanilla Extract, Toasted …
From yummly.com


BANANA CARAMEL BARS (GLUTEN-FREE, VEGAN) - DANISHEALTHYEATS.COM
6 days ago Steps to make banana caramel bars. Step 1: Make the caramel. Blend the banana caramel ingredients in a blender until smooth. Add it to a pot over medium-high heat, bringing …
From danishealthyeats.com


CARAMEL TART RECIPE: YOUR NEW FAVORITE DECADENT DELIGHT!
17 hours ago Prepare the crust: Preheat the oven to 180°C/350°F (160°C fan-forced). Blitz biscuits into fine crumbs, mix with melted butter, and press into a tart tin. Bake for 10 minutes …
From thefreshmancook.com


COCONUT CARAMEL - HOW TO TURN COCONUT MILK INTO CARAMEL
Mar 2, 2017 Step One: Combine all ingredients except vanilla extract in a medium saucepan, and whisk everything together. Bring to a boil, then let it boil for around 3-4 minutes. Step Two: …
From chocolatecoveredkatie.com


COCONUT CARAMEL SAUCE RECIPE | THE GRACIOUS PANTRY
Sep 21, 2021 Whisk to combine in the pot, and then turn on the stove to low heat or medium heat (not high heat!). Never leave this at a full boil. You want a nice, slow simmer. Skim any …
From thegraciouspantry.com


COCONUT SUGAR HOMEMADE CARAMEL SAUCE - BURNT APPLE
Oct 22, 2014 Step 2: Melt the coconut sugar. In a medium-sized saucepan, melt the coconut sugar over medium heat. Stir continuously to prevent the sugar from burning. As the sugar …
From burntapple.com


APPLE TRIANGLES WITH COCONUTCARAMEL | YAYLA.DE
Now add the apple mixture on top and “stick” the yufka with the flour/water mixture. Shape into triangles and place on a baking tray. Brush both sides with sunflower oil and bake for approx. …
From yayla.de


GRAND PRIZE COCONUT-CARAMEL BARS RECIPE - KING ARTHUR BAKING
Increase the oven heat to 350°F. In a large bowl, beat together the butter, sugar, vanilla, and egg. Mix in the flour, salt, baking powder, and 1 1/2 cups (80g) of the toasted coconut. Spread the …
From kingarthurbaking.com


COCONUT CARAMEL - LOVELY DELITES
Aug 31, 2023 Refrigerate it upside down. When ready, start by adding all the ingredients to a sauce pan and mix over medium to low heat. Stirring occasionally for about 25-30 minutes or …
From lovelydelites.com


EASY CREAMY COCONUT CARAMEL SAUCE - CARLSBAD CRAVINGS
Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally. Remove …
From carlsbadcravings.com


Cá KHO (FISH WITH COCONUT CARAMEL) RECIPE | BON APPéTIT
Sep 9, 2024 Step 2. Reduce heat and add 1 cup coconut water (stand back—mixture will spatter and seize). Stir in 1 small shallot, finely chopped, 3 Tbsp. fish sauce, 2 Tbsp. finely chopped …
From bonappetit.com


NO BAKE SALTED CARAMEL COCONUT MACAROONS - LIFE, LOVE AND SUGAR
Dec 5, 2016 3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper. 4. Allow to cool completely. 5. In a small bowl, melt the …
From lifeloveandsugar.com


BA'S BEST COCONUT CREAM PIE RECIPE - BON APPéTIT
Jul 28, 2023 Step 1. Preheat oven to 350°. Arrange 1¼ cups unsweetened finely shredded coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, …
From bonappetit.com


SUMAN MALAGKIT WITH COCONUT CARAMEL SAUCE - KAWALING PINOY
Oct 1, 2021 Place a layer of banana leaves over suman and a plate on top to weigh them down. Cover pot with lid. Over medium heat, cook for about 45 minutes to 1 hour or until rice is fully …
From kawalingpinoy.com


CHOCOLATE CARAMEL SNICKERS CHEESECAKE RECIPE
1 day ago Prepare a 9-inch springform pan with parchment paper. Preheat the oven to 350°F. In a small mixing bowl, add the crushed oreos and melted butter. Mix with a spoon until all the …
From thissillygirlskitchen.com


COCONUT CARAMEL TART RECIPE - NYT COOKING
Nov 11, 2024 Bake the crust for 15 minutes, until fragrant and slightly dried out. Cool completely to room temperature, and lower the oven to 350 degrees. Step 5. Make the coconut filling: In a …
From cooking.nytimes.com


COCONUT CHOCOLATE CHIP COOKIES - GOLDEN GRACE KITCHEN
Oct 30, 2024 1: Preheat the oven to 375 degrees and line two cookie sheets with parchment paper. 2: Combine the dry ingredients in a small bowl and set aside. 3: Beat the butter, sugars, …
From goldengracekitchen.com


Related Search