1931 Coconut Patties Recipes

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1931 COCONUT PATTIES



1931 Coconut Patties image

Make and share this 1931 Coconut Patties recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Candy

Time 45m

Yield 2 dozen

Number Of Ingredients 8

3 cups sugar
1/4 cup sweetened condensed milk
1/2 cup water
2 cups coconut
1 1/2 teaspoons vanilla
3 tablespoons cocoa
1/2 cup chopped nuts
1 tablespoon butter

Steps:

  • Combine sugar and cocoa.
  • Add milk and water.
  • Boil to soft ball stage (234-238).
  • Cool to room temp.
  • Add coconut and nuts.
  • Add butter and flavoring.
  • Beat until mixture begins to thicken.
  • Drop onto waxed paper by tablespoonfuls.
  • This is an old recipe and dosen't give cooking time,I'm posting how long it takes me.

FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES



Florida Chocolate-Dipped Coconut Patties image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 18 pieces

Number Of Ingredients 7

1 1/4 cups confectioners' sugar
2 ounces (1/2 stick) unsalted butter, cut into small pieces
1 egg white
1/8 teaspoon salt
1 1/4 cups (5 ounces) unsweetened coconut, packed, plus additional for rolling patties
1 1/2 teaspoons vanilla extract
4 ounces semisweet or milk chocolate, cut into small pieces*

Steps:

  • Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
  • Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
  • When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
  • Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
  • Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

COCONUT-CHOCOLATE PATTIES



Coconut-Chocolate Patties image

These delicious no-bake cookies can be assembled quickly and then stored in the refrigerator for up to three days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes about 20

Number Of Ingredients 3

1 1/2 cups sweetened shredded coconut
3 drops pure almond extract
3 3/4 ounces semisweet chocolate, melted

Steps:

  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.
  • In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.

COCONUT PATTIES



Coconut Patties image

Coconut patties are a traditional West Indian pastry. If using grated coconut, begin with step two.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 30

Number Of Ingredients 9

1 coconut, or 4 cups unsweetened grated coconut
1 cup packed light-brown sugar
1/4 teaspoon ground nutmeg
1 tablespoon water
1 tablespoon unsalted butter
All-purpose flour
Flaky Pastry Dough
1 large egg
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees. Use an ice pick or screwdriver to poke holes in the "eyes" of the coconut, and drain milk. Reserve milk for another use. Place coconut in the oven for 15 minutes. Wrap in a cloth towel, and hit with a hammer to crack open. Remove coconut from hard outer shell; discard shell. Use a vegetable peeler to remove thin brown coating from coconut. Grate coconut on the large holes of a box grater to yield 4 cups.
  • Combine grated coconut, brown sugar, nutmeg, and water in a medium saucepan; cook over medium-low heat, stirring until sugar has melted and coconut is thoroughly coated, 3 to 5 minutes. Transfer to a bowl, and add butter, stirring until it is melted. Cool to room temperature.
  • Lightly dust a clean work surface with flour, and divide dough into 2 pieces. Roll each piece to 1/8 inch thick. Use a 3 1/2-inch-round cutter to cut out disks. Reroll scraps; cut additional disks.
  • Make an egg wash by combining egg and cream in a small bowl. Place 1 generous tablespoon coconut filling on each disk. Apply a light coating of egg wash to edges using a pastry brush. Fold into half-moon shapes, and press edges together with the tines of a fork to seal.
  • Place patties on a baking sheet lined with a Silpat (a French nonstick baking mat) or parchment paper. Bake for 20 to 25 minutes, until golden brown. Transfer to a wire rack to cool.

CREAMY PEPPERMINT OR COCONUT PATTIES



Creamy Peppermint or Coconut Patties image

This is such a wonderful tasting candy. The recipe comes from an elementary school cookbook. The original recipe called for using peppermint extract as the flavoring. I have found that it is equally good using coconut extract to flavor it with.

Provided by NetteGail

Categories     Candy

Time 40m

Yield 4 dozen

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 teaspoon peppermint extract or 1 teaspoon coconut extract
9 cups confectioners' sugar
3/4 cup milk chocolate chips
3/4 cup semi-sweet chocolate chips
3 tablespoons shortening

Steps:

  • Beat cream cheese and extract until smooth.
  • Gradually add confectioners sugar, beating well.
  • Shape into 1 inch balls.
  • Place on waxed paper-lined baking sheets.
  • Flatten into patties.
  • The bottom of a cup works great.
  • Cover and refrigerate 1 hour.
  • In microwave, melt chips and shortening; stir until smooth.
  • Cool slightly.
  • Dip patties into melted chocolate.
  • Place on waxed paper.
  • Store in refrigerator.
  • **If you decide to use coconut extract consider sprinkling flaked coconut on top of chocolate while still soft.

Nutrition Facts : Calories 1515.4, Fat 40.7, SaturatedFat 21.3, Cholesterol 63.6, Sodium 178.3, Carbohydrate 293.6, Fiber 2, Sugar 284.5, Protein 6

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