COCONUT PETIT FOURS RECIPES

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COCONUT PETIT FOURS - RECIPE PETITCHEF



Coconut petit fours - Recipe Petitchef image

Recipe Other Coconut petit fours - Recipe Petitchef

Provided by Chanel11

Categories     other

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 15

Number Of Ingredients 8

makes 30+
500 g castor sugar
500 g shredded coconut
9 tablespoons melted unsalted butter
9 tablespoons self raising flour
9 eggs (small)
1 packet vanilla sugar
glazed cherries, halved

Steps:

  • Pre heat oven to 170C.
  • Place sugar in a bowl and add the eggs one at a time beating well. Beat mixture until light and fluffy.
  • Add vanilla sugar and melted butter to mixture and beat until combined. Now put the mixer down and get ready to use your hands.
  • Add the shredded coconut, and flour and mix well with your hand making sure all ingredients are well combined. Let mixture sit a little bit for the dry ingredients to absorb the wet. The mixture should stick to a spoon. If too watery you can a little more flour and coconut.
  • Place baking paper down on flat trays and scoop tablespoons of the mixture onto the trays allowing enough room for some spreading. Place a glazed cherry on top and place into oven until they turn a light golden brown.
  • Petifours should have a crisp outside with a chewy moist centre.

WHITE COCONUT PETIT FOURS RECIPE | EAT SMARTER USA



White Coconut Petit Fours recipe | Eat Smarter USA image

The White Coconut Petit Fours recipe out of our category Cookie! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 30 minutes

Yield 75

Number Of Ingredients 8

2.25 cups flour
1 cup Almond flour
1 cup Shredded coconut
0.5 cup sugar
1 Vanilla bean (seeds scrapped out)
1.125 cups cold butter (chopped)
0.875 cup white chocolate (for cooking)
3 tablespoons Shredded coconut

Steps:

  • Mix together the flour, almonds, grated coconut, sugar, vanilla seeds and a pinch of salt. Add the butter and rub together to form crumbs. Quickly knead into a smooth dough, wrap in cling film and chill in the fridge for around 30 minutes.
  • Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and line two baking trays with greaseproof paper.
  • Shape the dough into small balls approx. 3 cm diameter. Place on the prepared baking tray and bake for around 15 minutes. They shouldn't brown too much. Remove from the oven and leave to cool.
  • Mel the chocolate in a bain-marie. Dip the truffles in the chocolate, place of a sheet of baking paper and sprinkle with the grated coconut. Leave to dry.

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