Coconut Meltaways Recipes

FUDGE MELTAWAYS

Steps:

• Melt 1/2 cup butter or margarine and 1 square unsweetened chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well.
• Press into ungreased baking dish, 11 1/2 x 7 1/2 inch or square 9 x 9 inch pan. Refrigerate.
• Mix 1/4 cup butter, milk, confectioners' sugar and 1 teaspoon vanilla. Spread over crumb mixture. Chill.
• Melt 1-1/2 squares sweetened chocolate and spread evenly over chilled filling. Chill again. Cut into small squares before completely firm.

COCONUT MELTAWAYS

Steps:

• 1. In a bowl, mix the flour, corn starch and sugar. Blend in the butter to form soft dough. Cover and chill until dough is firm enough to form a ball.
• 2. Shape into 3/4 inch balls, roll in coconut and place on an ungreased baking sheet about 1 1/2 inches apart.
• 3. Flatten each ball with a floured fork. Bake in a 300 degree oven for 20 - 25 minutes or until lightly browned. You can add 2 tsp almond extract if so desire and make them almond melt aways. Sometimes I sprinkle cooled cookies with confectioners' sugar.

COCONUT LEMON MELTAWAYS

Steps:

• Preheat oven to 200°F.
• Mix dry ingredients in electric mixer.
• Mix wet ingredients in bowl or cup with a spout.
• With mixer on low, slowly stream wet into dry.
• Stream coconut oil into the mix.
• Form into small balls.
• Option 1.
• Place in oven until they crack open. This should be about an hour, maybe more.
• When done, they will be dry on the outside and melt in your mouth moist on the inside.
• Option 2.
• Just refrigerate for at least 1 hour. These will be soft and moist.
• Dust with powered sugar.

MACADAMIA-COCONUT MELTAWAYS

Steps:

• Pulse macadamias and 1/4 C sugar in the food processor until the nuts are chopped fine.
• Add coconut; continue to pulse until all ingredients are finely ground.
• Mix softened butter, vanilla and salt in a large bowl on medium speed until creamy. Add the nut mixture and remaining 3/4 C sugar and mix.
• Add flour and mix until a soft dough forms.
• Refrigerate dough for one hour.
• Heat oven to 325 F
• With lightly floured hands, shape dough into balls (about the size of a teaspoon).
• Place 1" apart on a baking sheet.
• Bake 16 minutes or until the tops of the cookies are dry and set and the bottoms light brown.
• Cool completely.
• Dust tops of cookies with powdered sugar.
• Serve.

FUDGE MELTAWAYS

Steps:

• Mix Graham crumbs, coconut, cocoa and sugar. Stir in margarine and water. Press into an ungreased 8x8-inch or 9x9-inch pan. Refrigerate while making icing.
• Mix remaining ingredients. Spread over crumb mixture and refrigerate for about 2 hours before cutting. Cut into 1 inch squares, these can be decorated with cut up red or green cherries. Keep refrigerated once cut.
• These freeze really well, cut first lay on a cookie sheet and freeze them first on a cookie sheet, then put into a container putting wax paper in between each layer of squares. Will stay in freezer for about 2 months.