Coconut Toffee Recipes

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COCONUT TOFFEE 2



Coconut Toffee 2 image

Provided by Aarti Sequeira

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 6

1 1/2 cups white granulated sugar
1/4 teaspoon ground cardamom
2 drops red food coloring, optional
1 1/2 cups desiccated unsweetened coconut
1 tablespoon ground raw, unsalted cashews, optional
Chai, for serving

Steps:

  • Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later.
  • Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate).
  • In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil.
  • Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business.
  • When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature.
  • Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour.
  • When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!

COCONUT-NUT TOFFEE BARS



Coconut-Nut Toffee Bars image

Looking for a distinctive dessert? Then check out these chocolate bars flavored with coconut and pecans - a crunchy treat made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 6

1/2 cup butter, softened
3/4 cup packed light brown sugar
2 cups Original Bisquick™ mix
3/4 cup semisweet chocolate chips
1/3 cup flaked coconut
1/3 cup chopped pecans

Steps:

  • Heat oven to 350°F. Spray 8- or 9-inch square pan with cooking spray.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Beat in Bisquick mix, scraping bowl occasionally, until blended. Evenly pat dough in pan.
  • Bake 25 to 35 minutes or until golden brown.
  • Remove from oven and immediately sprinkle with chocolate chips. Let stand 2 minutes; spread chocolate over bars. Sprinkle with coconut and pecans, pressing lightly to adhere to chocolate. Cool completely, about 1 hour 30 minutes. Cut into 4 rows by 4 rows.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 230 mg, Sugar 15 g, TransFat 1 g

COCONUT TOFFEE OATMEAL COOKIES



Coconut Toffee Oatmeal Cookies image

Make and share this Coconut Toffee Oatmeal Cookies recipe from Food.com.

Provided by JamesDeansGirl

Categories     Drop Cookies

Time 28m

Yield 72 cookies

Number Of Ingredients 11

1 cup butter, softened
2 eggs
2 cups packed light brown sugar
2 teaspoons vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups quick-cooking oats
1 (10 ounce) package toffee pieces
1 cup shredded coconut

Steps:

  • Preheat oven to 375*F.
  • Line a few cookie sheets with parchment paper.
  • Beat the butter and brown sugar until smooth.
  • Add the eggs and vanilla; blend until smooth.
  • Combine the flour, baking soda, cinnamon, and salt; gradually add to the creamed mixture just until combined.
  • Stir in the oats, toffee bits, and coconut by hand.
  • Drop dough by rounded teaspoons.
  • 2" apart onto the cookie sheets; bake 8-10 minutes, or until edges are lightly browned.
  • Cool 1 minute on the cookie sheets; transfer cookies to wire racks and cool completely.

Nutrition Facts : Calories 99.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 14, Sodium 76, Carbohydrate 13.7, Fiber 0.6, Sugar 8.9, Protein 1.1

COCONUT TOFFEE



Coconut Toffee image

Provided by Aarti Sequeira

Categories     dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 6

Baking spray
1 1/2 cups sugar
1/2 cup water
2 cups unsweetened desiccated coconut (also called finely grated)
Pinch ground cardamom
Drop pink food coloring, optional

Steps:

  • Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).
  • In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)
  • Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

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