Coconutalmondscones Recipes

THE ULTIMATE COCONUT SCONES

The Ultimate Coconut Scones image

I'm now 32 years old and I've never tasted/baked scones. But 2 weeks ago I made a recipe and loved it. So now I'm in search of great looking recipes for scones. And this one seems to be delish and also I love coconut. From the blog Heather's Dish

Provided by Boomette

Categories Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon sea salt
5 tablespoons butter, cut into cubes and very cold
1 cup full-fat coconut milk (you can use the coconut milk chunks, you really should use full-fat if you want full flavor!)
1/2 cup shredded unsweetened coconut

Steps:

Preheat your oven to 450°F Line a baking sheet with parchment paper or a Silpat.
In a food processor pulse together the flour, sugar, baking powder, and salt. Add in the butter and pulse a few times until the mixture is crumbly. Add the shredded coconut and pulse 2-3 times, just to mix.
Pour into a large bowl and add the coconut milk; using a spoon mix together until the dry ingredients are incorporated.
Press into a 9-inch circle and cut into eighths. Place on baking sheet and bake 12-15 minutes or until the bottoms are just slightly browned. Serve hot with a simple glaze of powdered sugar and milk, with a pat of butter, or just plain!

Nutrition Facts : Calories 428.3, Fat 22.7, SaturatedFat 18.5, Cholesterol 19.1, Sodium 364.1, Carbohydrate 53.6, Fiber 3.2, Sugar 26.4, Protein 4.7

COCONUT ALMOND SCONES

Coconut Almond Scones image

Make and share this Coconut Almond Scones recipe from Food.com.

Provided by LoriInIndiana

Categories Scones

Time 33m

Yield 22 scones

Number Of Ingredients 14

Ingredients

3 1/2 cups unbleached flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon rind
1/4 cup unsalted butter
7 ounces almond paste, chilled
1 cup sweetened flaked coconut
1 cup coconut milk
1 large egg
1 teaspoon almond extract
1 egg, lightly beaten with
1 tablespoon water

Steps:

Preheat oven to 375. Line baking sheets with parchment paper or silpats.
In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into the flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with ½ cup of the flaked coconut.
In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry.
On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes. Place on cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining ½ cup of coconut.
Bake for 18 minutes, or until they are a light golden brown and spring back to the touch.
Makes about 22 scones.

Nutrition Facts : Calories 206.9, Fat 9.3, SaturatedFat 5.2, Cholesterol 24.8, Sodium 156.7, Carbohydrate 27.7, Fiber 1.5, Sugar 10.8, Protein 4

COCONUT COD

Coconut Cod image

Provided by Sunny Anderson

Time 39m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 (13.5-ounce) can coconut milk
2 tablespoons fresh lime juice
2 tablespoons olive oil
Salt and freshly ground black pepper
4 (6-ounce) cod fillets
1 jalapeno, stemmed and thinly sliced lengthwise

Steps:

Preheat the oven to 400 degrees F.
In a bowl or shallow dish, whisk the coconut milk, lime juice, olive oil, a nice pinch of salt and a few grinds of pepper. Reserve 1 cup of the marinade. Add the fish to the bowl with the marinade and refrigerate for 20 minutes.
Remove the cod from the refrigerator. Place the cod in a 9 by 11-inch baking dish, discarding the marinade in the bowl. Place a slice of jalapeno over the top of each piece. Place in the oven and bake for 12 to 14 minutes.
Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes. Spoon some on the plate before placing the cod down on top. Serve warm.

COCONUT MACAROONS III

Coconut Macaroons III image

This recipe has won many 1st place ribbons at my state fair. They are very simple to make.

Provided by Kristil Kimbro Lyle

Categories Desserts Cookies Macaroon Recipes

Time 25m

Yield 12

Number Of Ingredients 5

Ingredients

⅔ cup all-purpose flour
5 ½ cups flaked coconut
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 40.7 g, Cholesterol 11.1 mg, Fat 12.4 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 10.8 g, Sodium 186.8 mg, Sugar 30.3 g

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