CHOCOLATE COCONUT SLICES
"I search all year long for new recipes to try and give away to friends and family, and I make hundreds of cookies each year. These cookies taste just like a Mounds bar." -Linda Kappelt, Linesville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, chocolate and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour. , In another bowl, beat cream cheese and vanilla until smooth. Stir in coconut and nuts. Refrigerate for 1 hour., Shape dough into an 8-1/2x6-in. rectangle. Shape coconut mixture into an 8-1/2-in. log; place on dough. Wrap dough around filling, sealing the seam. Wrap in plastic and refrigerate for 2-3 hours or until firm., Cut into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake at 375° for 10-12 minutes or until set. Remove to wire racks.
Nutrition Facts : Calories 91 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COCONUT SLICE
Make and share this Chocolate Coconut Slice recipe from Food.com.
Provided by Kiwi Kathy
Categories Dessert
Time 55m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 degrees Celsius Grease a 20cm x 30cm lamington pan. Line with baking paper extending 2cm from edge of pan at long ends.
- Place butter, brown sugar, egg and vanilla in a large bowl. Stir until well combined. Sift over flours and cocoa. Add 1/2 cup cocounut. Stir to combine. Spread mixture into prepared pan. Bake 25 - 30 minutes or until firm to touch.
- Make Chocolate Icing: Sift icing sugar and cocoa into a medium heat proof bowl. Add butter and boiling water. Stir until smooth.
- Spreas hot slice with icing. Sprinkle with remaining coconut. Set aside to cool completely in pan. Cut into pieces and serve.
Nutrition Facts : Calories 232.9, Fat 11.9, SaturatedFat 8, Cholesterol 34.3, Sodium 119.2, Carbohydrate 32.2, Fiber 1.7, Sugar 24.8, Protein 2
COCONUT SLICE
This can also be made as a chocolate coconut slice. One for the lunchbox or with a nice cup of tea or coffee. Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation.
Provided by Jen T
Categories Bar Cookie
Time 40m
Yield 16-20 bars or squares
Number Of Ingredients 9
Steps:
- Sift together the self raising flour and salt (and cocoa if using) into a bowl.
- Add the sugar, coconut, and melted butter.
- Mix well.
- Stir in the beaten eggs and milk (and vanilla if using).
- Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
- When cold ice/frost with either lemon or chocolate icing/frosting.
- Sprinkle some extra coconut over top of icing/frosting if liked.
- Cut into bars or squares.
CHOCOLATE COCONUT SLICE
This is a quick and easy slice to make using ingredients you'd have in your pantry. I increase the ingredients by 1/2 to fit the size of my slice pan and it works great.
Provided by Rainette
Categories Bar Cookie
Time 25m
Yield 24 small pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C.
- Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
- Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first).
- Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
- Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
- Cut into squares to serve.
Nutrition Facts : Calories 134.3, Fat 6.2, SaturatedFat 4.1, Cholesterol 13.4, Sodium 134.1, Carbohydrate 19.4, Fiber 0.6, Sugar 13.7, Protein 0.9
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