Coconutbursts Recipes

FROSTED TROPICAL COCONUT BURSTS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in fruit mix and coconut until well mixed.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 9 minutes or until golden brown around edges. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, stir powdered sugar, extract and enough milk until glaze is spreadable. Spread glaze over tops of cooled cookies.

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

COCONUT CRUST

Steps:

• Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

COCONUT BLONDIES WITH DARK CHOCOLATE

Steps:

• Preheat oven to 350 degrees. Whisk together the flours and salt and set aside. Combine the butter and brown sugar in a bowl and beat until well combined.
• Add the eggs and vanilla and stir well. Slowly add the flour mixture. Stir in the coconut and chocolate chips.
• Scrape the batter into a well-greased 9x13 pan. Spread evenly with a spatula. Sprinkle additional coconut on top.
• Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving. Enjoy!

COCONUT CUSTARD

Steps:

• Combine the milk, coconut milk and vanilla bean and seeds in a medium nonreactive saucepan; bring to a simmer over low heat.
• Whisk the egg yolks, sugar and cornstarch together in a large bowl. Slowly whisk the warm milk into the egg mixture. Return the mixture to the pan, set it over medium heat and bring to a boil. Cook, whisking constantly, until thickened. Scrape the mixture into a bowl, remove the vanilla bean and whisk in the rum and vanilla extract. Let the custard cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours.

COCONUT BREAD

Steps:

• Preheat the oven to 375 degrees F and mist a loaf pan with non-stick spray.
• Place the flour, coconut, sugar, baking powder, and salt in a medium bowl and stir to combine.
• Place the coconut milk, melted butter, egg, and extracts in a large liquid measuring cup, and whisk to combine.
• Pour the liquid ingredients into the dry, and fold together just until combined.
• Transfer the batter to the prepared pan, and bake for 55 to 65 minutes, or until a toothpick inserted in the thickest part of the bread comes out clean or with a few moist crumbs.
• Cool for 20 minutes in the pan, then invert onto a wire rack to cool completely.
• Lightly toast the coconut flakes in a dry pan over medium heat, until just beginning to turn brown. Set aside.
• Place the powdered sugar in a medium bowl and add the coconut milk and coconut extract.
• Stir together until smooth, then drizzle over the coconut bread and top with toasted coconut flakes.