NO-BAKE CHOCOLATE COCONUT COOKIES RECIPE | ALLRECIPES
These are super yummy and super easy! The combination of the chocolate, coconut, and oats is wonderful. No baking required! These also freeze well.
Provided by Tammy Oberlin
Categories Oatmeal Cookies
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Line a baking sheet with waxed paper.
- Mix oats and coconut in a large bowl until thoroughly combined.
- Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Nutrition Facts : Calories 157 calories, CarbohydrateContent 26.4 g, CholesterolContent 0.4 mg, FatContent 5.6 g, FiberContent 1.9 g, ProteinContent 2 g, SaturatedFatContent 1.8 g, SodiumContent 55.7 mg, SugarContent 18.2 g
COCONUT FLOUR CHOCOLATE BROWNIES RECIPE | ALLRECIPES
I love chocolate brownies! These brownies are not only dark, rich, and delicious, but they are also gluten-free, dairy-free and healthier for you, using coconut flour and coconut oil. I can't decide whether I like these better warm out of the oven, or cooled the next day. Both ways are so indulgent!
Provided by walbome
Categories Chocolate Brownies
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 12 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
- Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
- Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
- Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.
Nutrition Facts : Calories 162.4 calories, CarbohydrateContent 19.3 g, CholesterolContent 81.8 mg, FatContent 9.2 g, FiberContent 1.3 g, ProteinContent 3.5 g, SaturatedFatContent 6.7 g, SodiumContent 128.5 mg, SugarContent 17.3 g
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CHOCOLATE COCONUT CANDIES - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 157 calories per serving
- 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.
COFFEE-CHOCOLATE CAKE RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 859 calories per serving
- In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.
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COCONUT MACAROONS RECIPE - BBC GOOD FOOD
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Total Time 45 minutes
Calories 154 calories per serving
- Leave on the baking sheet to cool completely. Melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water, or in short 20-second bursts in the microwave. Tip the melted chocolate into a small bowl, then dip the bottom of each cooled macaroon into the chocolate and wipe off any excess. Arrange on a sheet of baking parchment, chocolate-side up, then put in the fridge for 20 mins, or until set. You can use any remaining melted chocolate to pipe in zigzags over the top, if you like, then leave to set.
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