CHOCOLATE NUT COOKIES
Folks are quick to grab one of these cookies when they see they're chocolate. Once they discover the nuts and vanilla chips, they grad a second and sometimes a third. This recipe moved with me from Kentucky to Arizona and now to Ohio! - Farralee Baldwin, Centerville, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extract. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips and nuts. , Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375° for 7-9 minutes. Cool on pans for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 178 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 153mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT CLUSTERS
There are a few recipes I absolutely have to pull out every Christmas, and this is one of them. The chocolate covered peanuts are so tasty.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 dozen.
Number Of Ingredients 4
Steps:
- In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.
Nutrition Facts :
CHOCOLATE COCONUT CREAM PATTIES
Steps:
- Fill a medium saucepan with an inch of water and set it over medium heat to simmer.
- In the bowl of a double boiler (or a bowl that fits snugly on top of your saucepan), combine the powdered sugar, butter, and egg white, and whisk together. Place the bowl over the saucepan of simmering water, and continue to heat and stir until the mixture is well-combined and very runny, about 5 to 10 minutes.
- Remove the bowl from the heat and stir in the coconut, vanilla, and coconut extract. Wrap the bowl with plastic wrap and refrigerate until it is firm enough to scoop about 2 hours.
- Once the candy has firmed up, line a baking sheet with waxed paper or parchment paper. Place the chocolate candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating. Cover a baking sheet with waxed paper or parchment paper.
- Using a teaspoon, scoop small balls of the coconut mixture and flatten them into discs between your palms.
- Using two forks or dipping tools, dip the discs in the chocolate and drag the bottom against the lip of the bowl to remove excess chocolate. Place the dipped patty on the prepared baking sheet and while the chocolate is still wet, sprinkle the top with a pinch of coconut. Repeat the dipping process with the remaining coconut candy and chocolate.
- Place the dipped patties in the refrigerator to set the chocolate, about 20 minutes. Store coconut patties in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve these candies at room temperature.
Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 10 mg, Fiber 4 g, Protein 3 g, SaturatedFat 11 g, Sodium 12 mg, Fat 18 g, ServingSize 24 to 30 patties, UnsaturatedFat 5 g
NO-BAKE CHOCOLATE COCONUT COOKIES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Carbohydrate 26.4 g, Cholesterol 0.4 mg, Fat 5.6 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 1.8 g, Sodium 55.7 mg, Sugar 18.2 g
CHOCOLATE NUT PATTIES
These patties call for any assorted roasted and raw nuts you prefer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 2
Steps:
- Cover a heating pad with a kitchen towel, and set pad to lowest setting. Line 2 baking pans with parchment paper, and set aside. Using a sharp knife, shave chocolate.
- In a medium glass bowl, heat two-thirds of the chocolate in microwave at 30 percent power for 1 minute. Stir chocolate, and continue heating at 30 percent power in 10-second intervals until an instant-read thermometer registers 120 degrees. Remove from microwave.
- Stir in remaining shaved chocolate with rubber spatula. Stir constantly, bringing chocolate up sides and back down into bowl until temperature reaches between 86 degrees and 89 degrees. To determine if tempered, drizzle a thin line onto a cool stainless-steel surface. The chocolate should dry to a matte finish in about 5 minutes. Place bowl on covered heating pad; stir occasionally to maintain temperature between 86 degrees and 89 degrees, adjusting setting if necessary.
- Working quickly, pour 2 tablespoons of tempered chocolate onto prepared sheets to form 2-inch patties, spaced 2 inches apart. Let chocolate stand until it just begins to set. Sprinkle 1 teaspoon chopped nuts in each center; set aside in cool place to harden. Once completely set, transfer to an airtight container at room temperature for up to 1 month.
FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES
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.
CHOCOLATE PEANUT BUTTERY COCONUT PATTIES
Make and share this Chocolate Peanut Buttery Coconut Patties recipe from Food.com.
Provided by OceanIvy
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- In small pan over simmering water, melt chocoolate with paraffin or candy coating.
- Mix all of the other ingredients together well.
- Form into flat patties.
- When melted, remove chocolate mixture from heat.
- Dip patties into chocolate coating.
- Put patties on wax paper to dry.
Nutrition Facts : Calories 146.8, Fat 10.7, SaturatedFat 3.9, Sodium 119.9, Carbohydrate 12.2, Fiber 1.2, Sugar 7.6, Protein 1.8
COCONUT-CHOCOLATE PATTIES
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
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.
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