THE TOASTED COCONUT RECIPES

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TOASTED COCONUT COOKIES RECIPE: HOW TO MAKE IT



Toasted Coconut Cookies Recipe: How to Make It image

These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.—Cindy Colley, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups quick-cooking oats
1-1/2 cups sweetened shredded coconut, toasted
3/4 cup chopped walnuts, toasted

Steps:

  • In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

Nutrition Facts : Calories 190 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 164mg sodium, CarbohydrateContent 22g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

TOASTED-COCONUT REFRIGERATOR CAKE RECIPE | REAL SIMPLE



Toasted-Coconut Refrigerator Cake Recipe | Real Simple image

Provided by Sara Quessenberry

Total Time 1 hours 20 minutes

Yield Serves 8

Number Of Ingredients 4

¼ cup flaked sweetened coconut
1 cup heavy (or whipping) cream, whipped to a soft peak
2 pound cakes (such as Sara Lee), about 11 ounces each
2 cups Vanilla Pudding

Steps:

  • Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool.
  • In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers.
  • Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.

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