Choco Nut Chews Recipes

COCO-NUT CARAMEL CHEWS

Steps:

• Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.
• Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.
• Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

COCONUT-CHERRY CHEWS

Steps:

• Dip measuring cup into mix and level off;allow to come to room temperature.
• Heat oven to 375°F.
• Grease cookie sheets.
• In a large bowl,combine cookie mix,1 cup coconut,almond extract and egg at low speed until well mixed and dough forms.
• In a small bowl,beat egg white and water until foamy.
• Shape dough into 1-inch balls.
• Dip in egg-white mixture;roll in coconut.
• Place 2 inches apart on greased cookie sheets.
• Place cherry in center,pressing down lightly.
• Bake at 375 F for 11-14 minutes or until edges are light golden brown.
• These overbake easily so keep an eye on them.

COCONUT CHEWS

Steps:

• Heat oven to 350. Mix powdered sugar and shortening. Stir in 1 1/2 cups of flour. Press in ungreased oblong pan 13x9x2 inches. Bake until golden brown, 12 to 15 minutes.
• Mix remaining ingredients. Spread over baked layer. Bake 20 minutes; cool. Frost with Orange Lemon Frosting if desired.

PISTACHIO COCONUT CHEWS

Steps:

• In a large bowl, combine the coconut, confectioners' sugar, coconut milk and corn syrup. Press half of the mixture into a greased 9-in. square pan., Add the pistachios, matcha, extract and cardamom to the remaining coconut mixture and press in an even layer over the top. Cover and refrigerate for 2 hours or until firm. Cut into 1-in. squares. Dip bottoms in confectioners' sugar.

CHEWY COCONUT BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.
• Bake 20 to 25 minutes. Let cool before cutting into bars.