Toasted Coconut Fudge Dee Dees Recipes

COCONUT FUDGE

Steps:

• Line a baking dish with aluminum foil.
• Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
• Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
• Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

TOASTED COCONUT FUDGE

Steps:

• Line an 8x8 square dish with aluminum foil and spray VERY lightly with non-stick spray.
• Add coconut to a cold, dry (meaning do not add oil, butter or cooking spray) frying pan and heat over medium low heat. Stir frequently until the coconut is golden brown, about 5-10 minutes. Transfer coconut to a bowl and set aside and remove 1 tbsp for topping the fudge.
• Add chocolate chips and sweetened condensed milk to a medium sized pot. Heat over medium heat and stir frequently until the chocolate is completely melted. Remove from heat.
• Stir in coconut (except for 1 tbsp.) and the vanilla extract.
• Transfer fudge to the prepared dish and smooth out the top with a spatula.
• Top fudge with the remaining 1 tbsp. toasted coconut. Use your hand to lightly press the coconut onto the fudge so it will set.
• Refrigerate at least 2 hours, un-covered, before cutting.
• Makes approx. 36 pieces.

TOASTED COCONUT FUDGE - DEE DEE'S

Steps:

• 1. Butter and 9 X 12-in dish; set aside.
• 2. Combine sugar, butter, marshmallows, coconut milk and salt in a large sauce pan. Over a medium heat; stirring constantly bring to a boil.
• 3. Remove from heat and stir white chocolate chips and coconut extract into hot mixture; stir until melted. Add toasted coconut; stir until mixed well and pour into prepared dish. Cool completely before slicing (I put pan in the fridge for about 1 hour before cutting). Cut when firm. This is a softer fudge
• 4. NOTE: I used "A Taste of Thai" Unsweetened/First Pressing coconut milk.
• 5. TOASTING COCONUT FLAKES: In a large non-stick skillet over a medium heat, add desired about of coconut flakes. NOTE: If using sweetened flakes watch extremely close as sugar will burn rather quickly. Stir constantly until a light golden brown. Remove from heat and cool completely.

TOASTED COCONUT BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
• Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
• With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
• Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
• Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
• For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
• Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

DEE'S BEST EVER COCONUT CREAM PIE

Steps:

• Make a scratch pie crust or use a Pillsbury or any other one and follow directions for a single crust 9 inch pie. Bake and let cool while making the filling.
• In a heavy 3 - 4 quart pot, place all filling ingredients except egg yolks, vanilla and butter. Cook over medium heat, stirring constantly. until mixture reaches a light boil and thickens. Beat egg yolks in a bowl. spoon in a little of the cooked custard while constantly whisking until yolks are hot but not cooked and curdled looking. Transfer yolk mixture a little at a time into custard mixture while whisking. Cook for 1 minute more. Remove from heat and whisk in butter, vanilla and untoasted coconut.
• Cover with plastic wrap directly on to top of filling so it doesn't form a skin while cooling. Cool until luke warm and pour into baked pie shell. Cover again and cool in fridge until completely cold.
• Before you are ready to serve pie, chill bowl and wire whip. Pour in cold heavy cream and beat to soft peak stage. Add powdered sugar, pudding mix, and vanilla. Spread on top of pie and garnish with toasted coconut.
• Note: Every time I try to toast coconut in the oven, I always burn it. I have found it works much better for me to do it in a skillet on top of the stove where i can watch it better.

FAST EASY WONDERFUL FUDGE - DEE DEE'S

Steps:

• 1. Butter an 8 X 8-inch dish; set aside.
• 2. Combine first five ingredients in a large sauce pan.
• 3. Cook over a medium heat, stirring constantly until mixture comes to a boil; boil stirring constantly for 5 minutes.
• 4. Remove from heat; add chocolate morsels to hot mixture and stir until melted; add nuts and vanilla, stir until mix well. Spread evenly in prepared dish. NOTE: work fast, fudge will set up quick. Cut when firm.

GLAZED CHOCOLATE FUDGE CUT OUT COOKIES - DEE DEE'S

Steps:

• 1. DIRECTIONS FOR COOKIES In a separate bowl sift together: flour, cocoa powder, baking soda and salt; set aside. NOTE: once sifted, I whisked to ensure dry ingredients were well combined.
• 2. Cream butter, sugar and brown sugar until light and fluffy. Add egg, water, almond extract and vanilla. Mix for about 1 minute, or until well combined.
• 3. Add the dry ingredients to the creamed mixture 2 or 3 tablespoons at a time. Beat until all ingredients are mixed well. Refrigerate dough 30 minutes to 1 hour.
• 4. Roll the dough out onto a lightly floured surface. Cut it into desired shapes. NOTE: For my lightly floured surface, I mix cocoa in my flour to prevent white flour spots on the cookies.
• 5. Bake at 350 degrees for 7-10 minutes. Do not over bake. These cookies are better a little soft. Remove for oven and cool on cookie sheet for 5 minutes; tranfer to wire rack to completely cool.
• 6. Photo of baked cookies cooling on rack.
• 7. DIRECTIONS FOR GLAZE Place all ingredients, except the food coloring, into a medium sized bowl; whisk to combine. You want a thick syrup. Add more powdered sugar to thicken, and more milk to thin.
• 8. Add the food coloring, whisk well to combined.
• 9. Pour the icing into a condiment bottle. Be sure to put the cap on to ensure it doesn't dry out.
• 10. Make additional colors as desired repeating the above steps.
• 11. To decorate; cover cookie with glaze (your choice of color). To make fun patterns and designs you can pipe a different color onto the cookie while it is still wet, or pipe another color on, after it has dried (for 5 minutes). Just depends what kind of look you like. All of the cookies you see here I've used the wet on wet technique.
• 12. Allow cookies to dry over night. Once dry, cookies should stack nicely without affecting the design.

CURRY-KISSED COCONUT FUDGE

Steps:

• Line a 13x9-in. pan with foil or parchment; grease foil with 2 teaspoons butter., In a large heavy saucepan, cook and stir baking chips, milk and remaining 1/4 cup butter over low heat until smooth. Remove from heat; stir in extract and salt. Spread into prepared pan; sprinkle with curry powder. Refrigerate, covered, until firm, about 2 hours., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.