DARK CHOCOLATE COCONUT BITES
These dark chocolate coconut bites look like cute truffles and require just four ingredients. 130 calories of natural sweetness.
Provided by Pinch of Yum
Categories Dessert
Time 30m
Yield 18
Number Of Ingredients 5
Steps:
- Pulse the coconut in a blender or food processor until the texture becomes like thick flour. Transfer to a bowl and add the honey or maple syrup, coconut oil, and vanilla. Stir until a thick paste forms.
- Using your hands, squeeze the mixture into about 18 small balls. I found that rolling was difficult because they weren't sticky enough, but I was able to shape them into balls by first squeezing them in my palm a few times (you'll get some oil on your hands), and then gently shaping it from an oval into a round ball. Place the coconut balls in the refrigerator for about 30 minutes or until firm. I could tell that mine were ready because there was a small white ring of solidified coconut oil around the base of each ball.
- Melt the chocolate slowly and gently until smooth and spreadable. We don't have a microwave, so I had the best results melting this in a stainless steel bowl placed in a hot oven for about 10 minutes.
- Lay out a sheet of wax paper. Using two forks, roll each coconut ball in the chocolate until completely covered. Scoop the ball out with the fork and let the extra chocolate drip off the fork. Gently nudge the chocolate covered ball onto wax paper and chill until the chocolate has hardened. Store in the refrigerator.
Nutrition Facts : Calories 130 calories, Sugar 6.6 g, Sodium 3.1 mg, Fat 10.6 g, SaturatedFat 8.5 g, TransFat 0 g, Carbohydrate 9 g, Fiber 1.4 g, Protein 0.8 g, Cholesterol 0.4 mg
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
DIABETIC DARK CHOCOLATE COCONUT COOKIES
These are super delicious, easy, and healthy too! NOTE: you can add an almond to the top to make almond joy cookies!
Provided by BachFromTheDead
Categories Drop Cookies
Time 25m
Yield 22 cookies, 22 serving(s)
Number Of Ingredients 10
Steps:
- In a medium-large bowl, beat the egg whites until just frothy with a whisk. Incorporate the flour, sugar, extracts, honey. Add the coconut flakes and mix until it just about sticks.
- Drop by inch rounds onto a cookie sheet, about 1-inch apart, and bake at 325 degress F until barely golden on the bottom and sides (approx 15-20 min).
- Place chocolate drops on top and let back additional 5-10 minutes until fully golden on bottome and drops are melted. Let cool and serve.
Nutrition Facts : Calories 95.6, Fat 4.4, SaturatedFat 3.9, Cholesterol 1.4, Sodium 108.6, Carbohydrate 12.9, Fiber 1.7, Sugar 8.1, Protein 1.7
CHOCOLATE COCONUT CANDIES
These coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut...then watch them vanish! -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes. , In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip balls in chocolate; allow excess to drip off. Coat or garnish with ingredients of your choice. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 157 calories, Fat 9g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
EASY COCONUT DROPS
If you like coconut, you'll love these cookies! After making them the first time, they were established as a favorite. Very easy to make, and even easier to eat. The recipe comes from Nick Malgieri's book Cookies Unlimited.
Provided by Kater
Categories Drop Cookies
Time 22m
Yield 2-3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In the food processor, place the coconut and pulse for 1-second intervals about a dozen times.
- The object it to make the coconut smaller but not to grind it too fine.
- In a bowl, mix the flour with the baking powder and salt.
- Combine butter and sugar and beat on medium speed for about 30 seconds, then beat in the vanilla, then the egg.
- Beat until smooth again.
- Lower the speed and beat in the flour mixture, then the coconut.
- Drop teaspoonfuls of the batter on parchment or foil lined cookie sheets about 2-3 inches apart.
- Bake about 12-15 minutes, until the cookies have spread and are golden around the edges.
- Slide papers from the pans onto cooling racks.
- After the cookies have cooled, remove from the paper.
- Enjoy!
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