Coconut Yule Trees Recipes

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COCONUT CHRISTMAS TREES



Coconut Christmas Trees image

These are very cute little Christmas trees. You can make the trees any color you want buy adding a couple of drops of food coloring to the coconut, or leave them white and use colored sugar. Cook time is chill time, prep time is estimate, it depends on how long it takes you to decorate. You also can use cinnamon candies instead of the colored mini M&M's. Merry Christmas!

Provided by GrandmaG

Categories     Candy

Time 2h

Yield 24 serving(s)

Number Of Ingredients 8

3 cups flaked coconut (do not use frozen, it is too moist)
2 cups powdered sugar
1/4 cup butter or 1/4 cup margarine, softened to room temp.
1/4 cup light cream
1 teaspoon almond extract (for even tastier trees use lemon or orange extract)
4 ounces chocolate-flavored candy coating
green sugar (optional if you didn't tint the coconut)
miniature M&M baking bits or red cinnamon candies

Steps:

  • In large Bowl combine coconut, sugar, butter, light cream, and extract.
  • (If useing food coloring add it too).
  • Drop by tablespoonfuls onto a cookie sheet lined with wax paper; chill for about an hour.
  • Using your fingers, shape into trees with trunks.
  • In a microwave bowl, melt chocolate coating.
  • Dip trunks of trees in chocolate and set on wax paper to harden.
  • Decorate trees with green sugar and mini M&M's.
  • I would keep the trees chilled until ready to serve or take to party.

Nutrition Facts : Calories 105.1, Fat 5.4, SaturatedFat 4.2, Cholesterol 6.7, Sodium 38.4, Carbohydrate 14.5, Fiber 0.4, Sugar 13.8, Protein 0.4

COCONUT MERINGUE TREE



Coconut Meringue Tree image

We found the more stable Swiss meringue to be the best option for this majestic edible tree, since there is a fair amount of piping involved in its construction. Don't skip the step of letting the meringues dry in the oven - it will finish the drying process without coloring them. If you find your meringues taking on color before they are done baking, make sure your oven temperature is correct and lay a sheet of foil gently over the top of them to avoid more color.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 8

7 large egg whites, at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1 teaspoon pure coconut extract
2 cups cold heavy cream
1/4 cup cold cream of coconut (such as Coco López)
1/4 cup confectioners' sugar, plus more for dusting

Steps:

  • Preheat the oven to 225 ̊ F. Line 2 baking sheets with parchment paper. Trace an 8-inch and a 4-inch circle on 1 sheet of parchment. Trace a 6-inch, 2-inch and 1-inch circle on the second sheet. Flip over both sheets (the circles should still be visible).
  • Bring a few inches of water to a simmer in a medium saucepan over low heat. Put the egg whites in the bowl of a stand mixer and set the bowl over the saucepan (don't let the bowl touch the water). Whisk in the granulated sugar and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 165 ̊ F on an instant-read thermometer, 4 to 5 minutes.
  • Transfer the bowl to the stand mixer and fit with the whisk attachment; add the cream of tartar. Beat on high speed until glossy with very stiff peaks, 2 to 3 minutes. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Reduce the speed to medium and beat until the mixer bowl is no longer hot to the touch, 2 to 3 more minutes.
  • Transfer about half of the meringue to a pastry bag fitted with a large star tip. Starting with the largest traced circle, pipe a ruffled edge around the perimeter. Use some of the remaining meringue from the bowl to fill the circle so the middle is just slightly higher than the piped border. Pipe a second smaller circle of ruffles on top to create a tiered effect. Repeat with the 6-, 4- and 2-inch circles, creating 2 tiers of ruffles on each. Pipe the 1-inch circle, finishing with a peak on top. Transfer the baking sheets to the oven and bake until the meringues are crisp but not browned, about 2 hours. Turn off the oven and let the meringues cool in the oven.
  • When ready to assemble, beat the heavy cream in a large bowl with a mixer on medium speed until foamy. Add the cream of coconut and confectioners' sugar, then beat on medium-high speed until soft peaks form, 30 seconds to 1 minute. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract and whisk just to combine.
  • Dust all 5 meringue tiers lightly with confectioners' sugar. Set the 8-inch layer on a serving platter or cake stand and spread a thick layer of whipped cream on top, just to where the ruffles start. Repeat with the remaining meringue layers and whipped cream, working from the largest to the smallest meringues to build the tree. Dust with more confectioners' sugar.

SUGAR-DUSTED MACAROON TREES



Sugar-Dusted Macaroon Trees image

This classic cookie takes on the shape of a snow-dusted evergreen.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 18

Number Of Ingredients 6

2 1/2 cups finely shredded unsweetened coconut
3/4 cup granulated sugar
2 large egg whites, lightly beaten
5 teaspoons pure vanilla extract
Pinch of kosher salt
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Thoroughly combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl using your hands or a wooden spoon. Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands, using your fingertips to make pointed tops. Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
  • Bake until edges are golden and trees are firm, 12 to 14 minutes. Let cool on baking sheet on a wire rack at least 15 minutes. Cookies can be made up to 1 day ahead; dust with confectioners' sugar just before serving.

COCONUT YULE TREES



Coconut Yule Trees image

People say they love my coconut macaroon-like Christmas trees because they look so festive. Once decorated, these trees light up a room-just like the real thing. -Michelle Retterer, Marysville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 dozen.

Number Of Ingredients 7

3 cups sweetened shredded coconut
2 cups confectioners' sugar
1/4 cup butter, softened
1/4 cup half-and-half cream
1 teaspoon almond extract
2 to 4 ounces dark chocolate candy coating
Vanilla frosting, green sugar and assorted sprinkles

Steps:

  • In a large bowl, combine the first five ingredients. Drop by tablespoonfuls onto a waxed-paper lined baking sheet; refrigerate, covered, 1 hour. Shape into trees; return to baking sheet., In a microwave, melt chocolate coating; stir until smooth. Spoon over or dip trunks of trees; allow excess to drip off. Place on waxed paper; let stand until set. Decorate trees as desired with frosting, green sugar and sprinkles.

Nutrition Facts : Calories 130 calories, Fat 7g fat (6g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

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