Coconut Fingers Recipes

COCONUT FINGERS

Steps:

• Cream the sugar and butter/margarine in a bowl until soft and light in colour.
• Mix in the eggs one at a time, and one tablespoon of sifted flour to the mixture.
• Add a few drops of the vanilla essence to the mixture. Mix well.
• Add the remaining sifted flour and the baking powder. Mix well.
• Line the baking tray with bakery parchment.
• Place mixture into a flat cake tin and bake in a moderate oven at 350F / 180c / Gas 4 for 18-20 minutes.
• Make sure that the cake is completely cooled from baking. Otherwise the icing will melt during decoration.
• Cut the cake into fingers about 7-10 cm long by 2-3 cm wide.
• Using a medium/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it has the consistency of Tomato sauce. (Note: Depending on the amount of cake fingers you have, it is best to make make a small amount of icing and make more as required).
• Add a few drops of the food colouring to the icing sugar mixture. Mix it well.
• Add some of the Coconut to a medium/large bowl.
• Using a fork or your fingers dip the fingers into the icing sugar bowl, making sure to cover all the sides of the cake with icing.
• Then roll the fingers in the coconut bowl.
• Leave to set on a plate.
• Once set, enjoy with a hot beverage, or a glass of milk. Perfect for any occasion really. Robin likes to eat as many as he can just by themselves. Whereas Emma-Jane likes hers with a nice hot cuppa.

CRISPY COCONUT CHICKEN FINGERS

Steps:

• Heat oven to 400°F.
• Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow dish. Dip chicken strips, 1 at a time, in egg, then in coconut mixture, turning to evenly both sides of each strip.
• Place on rimmed baking sheet; drizzle with butter.
• Bake 25 min. or until chicken is browned and done, turning after 15 min.

COCONUT FINGERS

Steps:

• Cream the sugar and butter/margarine in a bowl until soft and light in colour.
• Mix in the eggs one at a time, and one tablespoon of sifted flour to the mixture.
• Add a few drops of the vanilla essence to the mixture. Mix well.
• Add the remaining sifted flour and the baking powder. Mix well.
• Line the baking tray with bakery parchment.
• Place mixture into a flat cake tin and bake in a moderate oven at 350F / 180c / Gas 4 for 18-20 minutes.
• Make sure that the cake is completely cooled from baking. Otherwise the icing will melt during decoration.
• Cut the cake into fingers about 7-10 cm long by 2-3 cm wide.
• Using a medium/large bowl, mix some of the icing sugar with water to make the icing mixture. Start with a few drops of water, adding more as you mix, until it has the consistency of Tomato sauce. (Note: Depending on the amount of cake fingers you have, it is best to make make a small amount of icing and make more as required).
• Add a few drops of the food colouring to the icing sugar mixture. Mix it well.
• Add some of the Coconut to a medium/large bowl.
• Using a fork or your fingers dip the fingers into the icing sugar bowl, making sure to cover all the sides of the cake with icing.
• Then roll the fingers in the coconut bowl.
• Leave to set on a plate.
• Once set, enjoy with a hot beverage, or a glass of milk. Perfect for any occasion really. Robin likes to eat as many as he can just by themselves. Whereas Emma-Jane likes hers with a nice hot cuppa.

COCONUT-MACADAMIA FINGERS

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Beat in vanilla. Add coconut and macadamia nuts; mix to combine.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Butter an 11 1/2- by-8 1/2-inch rimmed baking sheet, and line with parchment, allowing a 2-inch overhang on long sides; butter parchment. Using plastic wrap, press dough into prepared pan. Leave plastic on dough, and refrigerate 20 minutes. Cut into 32 rectangles (about 3 by 1 inch each); prick top all over with a wooden skewer. Refrigerate 15 minutes.
• Bake until golden brown and firm in center, about 40 minutes. Lift out by overhang; transfer to a wire rack to cool. Recut into rectangles.

CRISPY COCONUT CHICKEN FINGERS

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400° for 25 minutes or until brown and cooked through, turning once.
• Make sauce by combining apricot preserves and dijon mustard.

COCONUT FINGERS

Steps:

• 1. Cut the crust off the bread and slice into nice finger size strips. Lay strips out to dry while getting everything ready. Preheat the oven to 350 degrees.
• 2. Set up a cooling rack. A bowl with the condensed milk in it. A seperate bowl with the coconut in it. Have a baking sheet ready.
• 3. Take one strip roll in the condensed milk then into the coconut. Place onto the baking sheet. Place in the oven. Cook until lightly brown, turn over and lightly brown the other side. Take out of oven and place on cooling rack to cool.

BAKED COCONUT CHICKEN FINGERS WITH PASSION FRUIT SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
• Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
• Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
• Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
• Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
• Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
• Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

COCONUT FINGERS

Steps:

• Preheat oven to 145 degrees celsius.
• Grease and line an 18cm x 28cm x 2cm baking tray with baking paper.
• In a bowl, put in the butter, golden syrup and egg yolks.
• Slowly add flour and coconut until well covered.
• Place in the prepared tray and press well and evenly.
• Spread with the jam.
• Spread topping over the jam.
• Bake in oven for 45 minutes.
• Cut into fingers while it is still warm.
• TOPPING: Beat the egg whites until they form stiff peaks.
• Add the icing sugar bit by bit while still whisking.
• Fold in the coconut.