Coconut Castles Recipes

COCONUT CASTLES

Steps:

• Preheat oven to 350 degrees F.
• Cream the shortening and brown sugar (I often cut the sugar down by 20% or so). Add salt, vanilla and the beaten eggs.
• Crush the cornflakes. I always do this by measuring out twice as much uncrushed Corn Flakes and crushing them down to the correct amount. For this large recipe, I have two big four cup measures full of uncrushed Corn Flakes, and then crush them by hand down to two cups each.
• (You can make this recipe gluten free by using gluten free corn flakes -- they take a little more force to crush but make the cookies even crunchier and cut down on the sugar).
• Add cornflakes, coconut and nuts to the egg and shortening mixture and mix well.
• Measure by tablespoons onto prepared baking sheets, either well-greased or, better yet, covered with baking parchment.
• Cook until golden brown, about 10 to 14 minutes, depending on your oven.
• Let the cookies cool on the pan until they firm up.

SOFT AND CHEWY COCONUT PYRAMIDS

Steps:

• Preheat the oven to 170/fan150/325/gas 3.
• Mix all four ingredients together in a bowl. Divide into 6 portions, and mould each portion with your hands into a pyramid shape.
• Place each one onto a greased baking sheet.Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also take on some colour.
• Let cool on the tray then simply pick up and eat/store! Initally they'll very soft, but they'll harden as they cool.
• Once completely cool, they can be stored in an air-tight tub for up to 4 days.

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.