COCONUT CREME CHOCOLATES
I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. -Dolores Wilder, Texas City, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, mix marshmallow creme, coconut, vanilla and salt until blended. Refrigerate, covered, at least 1 hour., Shape mixture into 1-in. balls. Place on a waxed paper-lined baking sheet. Refrigerate, covered, at least 3 hours., In a microwave, melt chocolate and shortening; stir until smooth. Dip coconut balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
COCONUT CHOCOLATE CREAMS
My mom gave me the recipe for these tempting truffle-like candies. They make any occasion special for my family. I love to impress dinner guests by setting out a pretty plate of these treats at the end of the meal.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Place coconut in a blender; cover and process until finely chopped. In a microwave-safe bowl, melt chocolate chips and milk; stir until smooth. Stir in the confectioners' sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate for 2 hours or until firm. Set remaining coconut aside., Shape chocolate mixture into 1-in. balls; roll in reserved coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 205 calories, Fat 9g fat (6g saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE & COCONUT CREAM TORTE
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,
Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.
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
CHOCOLATE COCONUT CREAM PIE
This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.
Nutrition Facts : Calories 396 calories, Fat 16g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 274mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
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