Coconut Peaks Recipes

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CHOCOLATE COCONUT PEAKS



Chocolate Coconut Peaks image

A must every holiday (or any time in between). I think this came from a MilNot can, but I am only guessing. I like them fine without the chocolate. Time does not include set times.

Provided by Hoosier Margie

Categories     Candy

Time 10m

Yield 36 serving(s)

Number Of Ingredients 6

1/4 cup butter (no substitute)
2 cups confectioners' sugar
1/4 cup evaporated milk
1/2 teaspoon vanilla
7 ounces flaked coconut
3/4 cup semisweet chocolate

Steps:

  • Melt butter in heavy 1 1/2 quart saucepan.
  • Heat until a deep golden brown.
  • Remove from heat.
  • Stir in sugar, milk and vanilla.
  • Add coconut.
  • Drop by teaspoon onto wax paper.
  • Cool (in refrigerator) and shape into cones.
  • Melt chocolate over hot water (or in the microwave).
  • Twirl the bottoms of candies in the chocolate and set on waxed paper.
  • (If you have extra chocolate, twirl the tops too.) Chill until firm.
  • If you know these will have to set out where it is extra warm, you can mix some paraffin in the chocolate to help it stay set.
  • The mix should not be more than one to one.

FIRST-PLACE COCONUT MACAROONS



First-Place Coconut Macaroons image

These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 6

1-1/3 cups sweetened shredded coconut
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
2 large egg whites, room temperature
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

COCONUT PEAKS



Coconut Peaks image

A delightful and easy cookie; recipe is from Denmark. The recipe makes 30 small or 20 large peaks. I strongly recommend that you add the extra step of dipping in chocolate as it gives the cookie that extra dimension and wow factor. I add a bit of butter to the melted chocolate and drip it on top of the peaks. I have updated the recipe measurements thanks to Hokies' hard work - the conversion from metric to cups did not work out, too much of some ingredients, too little of others. The current recipe reflects the accurate measurements after have scaled ingredients and cross checked cup measurements.

Provided by Deantini

Categories     Drop Cookies

Time 20m

Yield 20 large peaks, 20 serving(s)

Number Of Ingredients 6

1/4 cup butter, this is 3 tbsp of melted butter, I would say that you could get away with 2 1/2 tbsp melted butter (50 g)
2 eggs, if your eggs are very large I would recommend that you only use 1 egg
6 tablespoons sugar (85 g)
2 2/3 cups sweetened coconut
2 tablespoons lime peel (or lemon peel, I used 1 tbsp and added an extra tbsp of coconut)
2 ounces bittersweet chocolate (or your preferred chocolate type)

Steps:

  • Preheat oven to 350°F.
  • Melt butter.
  • In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
  • Let the mixture set for 10 minute.
  • Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
  • Large peaks - bake for approx 10-11 min or until golden.
  • Small peaks - bake for approx 7-8 min or until golden.
  • If using - melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.

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