COCONUT TOFFEE 2
Provided by Aarti Sequeira
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 6
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
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
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
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
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
Provided by Aarti Sequeira
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 6
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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ALMOND-COCONUT TOFFEE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Total Time 1 hr
- Spray baking sheet with cooking spray; set aside. Coarsely chop 1/4 cup of the almonds; set aside.
- Combine sugar, Parkay, corn syrup and water in medium saucepan. Bring to a boil over high heat, stirring occasionally. Cook 14 minutes, or until golden brown. Remove from heat. Stir in the remaining 1 cup slivered almonds and 1/2 cup of the coconut.
- Spread mixture evenly on prepared baking sheet. Immediately sprinkle chocolate over toffee mixture. Let stand 1 minute to soften chocolate, then spread to evenly cover toffee. Sprinkle reserved chopped almonds and the remaining 1/4 cup coconut evenly over melted chocolate.
- Refrigerate 30 minutes, or until firm. Break into pieces. Store in tightly covered container at room temperature.
COCONUT TOFFEE RECIPE - AROMATIC ESSENCE
From aromaticessence.co
Reviews 40Category DessertsCuisine Goan, IndianEstimated Reading Time 5 mins
- Add sugar and water in a heavy-bottomed pot, cook until the mixture is sticky, will take about 3-4 minutes over medium-high heat. There is no need for any string consistency. Also, grease a tray or plate with little ghee and set aside.
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From landolakes.com
5/5 (4)Total Time 1 hr 1 minServings 60Calories 120 per serving
- Combine sugar, brown sugar, and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, almond extract, and vanilla. Continue beating until well mixed. Add flour and baking soda; beat at low speed until well mixed. Stir in coconut and toffee bits.
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8-11 minutes or until edges are golden brown. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
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From simplyoatmeal.com
Cuisine Baked GoodsTotal Time 30 minsCategory Oatmeal CookiesCalories 145 per serving
- In a large bowl, use a whisk to whip the butter and brown sugar until smooth.Add the eggs, molasses and vanilla; continue whisking until smooth.
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt; slowly add the flour mixture to the wet ingredients and mix until just combined.
- Divide the cookie dough in half and place onto two separate pieces of parchment paper. Use the paper to roll the cookie dough into a log shape.
COCONUT CASHEW TOFFEE COOKIES | CHEWY, FLAVORFUL COOKIES
From bakeorbreak.com
Cuisine AmericanTotal Time 31 minsCategory CookiesCalories 147 per serving
- Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
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5/5 (1)Total Time 30 minsCategory CandyCalories 118 per serving
- In a small saucepan, melt butter and sugar over medium high heat. Bring to a boil while stirring continuously. Once boiling, remove from heat and pour over graham crackers, making sure to coat them evenly.
- Bake for about 15 minutes. Remove from oven and cool in pan for 10-15 minutes. Using a large spatula, scoop big pieces onto a piece of parchment paper on your counter.
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From donutworrybehealthy.com
Cuisine AmericanEstimated Reading Time 3 minsCategory ToffeeTotal Time 11 mins
- After six minutes, remove from heat, stir in nut butter until dissolved, and once bubbling stops, pour in an 8×8 dish lined with parchment paper.
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Ratings 15Calories 378 per servingCategory Dessert
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Servings 8Estimated Reading Time 4 minsCategory Desserts And SnacksTotal Time 15 mins
- Combine sugars, butter, water, and salt in a small pot on the stove over medium heat and bring to a boil while stirring.
- When timer goes off, using a spoon drip a small amount of mixture into a small bowl of ice cold water. If drop hardens, it is ready.
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From recipes.net
Cuisine AmericanCategory CandyServings 25Total Time 50 mins
- Heat, stirring frequently, to 310 degrees F, or until a small amount of syrup dropped into cold water forms hard and brittle threads. Remove from the heat.
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