BF&F – Best Friends and Foodies

Posts tagged “coconut

Baking Tuesday – apple coconut crescent dessert – townie

I had a can of apple pie filling to use up and a roll of seamless crescent dough… This recipe had both in it! Looking at the ingredients it seemed like a strange combination, but it turned out pretty good!

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APPLE COCONUT CRESCENT DESSERT
adapted from http://ohmysugarhigh.com/apple-coconut-crescent-dessert-the-sleeper-dessert/

ingredients
1 tube (8 ounces) refrigerated crescent seamless dough
1 cup chopped pecans
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 can (21 ounces) apple pie filling, chopped

TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup cold butter
1 cup flaked coconut
1/4 cup chopped pecans

DIRECTIONS

Preheat oven to 375°.
Spread crescent dough sheet onto an ungreased 13-in. x 9-in. baking pan. Bake for 10 minutes.
Stir together pecans, sugar, cinnamon and nutmeg. Sprinkle over cooked crust. Drop pie filling by spoonfuls and spread over crust.
In a small bowl stir together flour and brown sugar.
Cut in butter with fork or pastry blender until mixture resembles coarse crumbs.
Add coconut and pecans to mixture and combine. Sprinkle over apple pie filling.
Bake at 375° for 18-22 minutes or until golden brown. Cool on a wire rack.

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Salted Caramel Macaroons

Wow these are delicious and addictive! I really wanted something sweet to munch on, but we had no eggs. Finding a dessert recipe with no eggs is not an easy task! I’m glad I found these! Yum!

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Salted Caramel Macaroons
adapted from cakespy

Ingredients

1 can (14 oz) Sweetened Condensed Milk
1 jar trader joes fleur del sol Caramel
1 cup All Purpose Flour
3/4 teaspoons kosher Salt
2 bags (14 oz each) shredded coconut
1 1/2Chopped Pecans
1 cup semi-sweet chocolate baking chips

Procedure

Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Cooking Spray.
In large bowl, combine condensed milk, caramel topping, flour and salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets.
Bake 20-25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.


Baking tuesday – Chocolate-Chip Coconut Banana Bread – townie

Baking tuesday really happened on Tuesday, but I didn’t get to post til today. Usually bananas go fast in our house, but for some reason this batch was sitting there going bad. This bread came out really good. Next time I would use more coconut and maybe sprinkle a bunch over the top before baking.

Don’t forget about my giveaway!

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Chocolate-Chip Coconut Banana Bread
adapted from spoon fork bacon

Ingredients:
banana bread:
1 1/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 medium (over-ripe) bananas
2 1/2 tablespoons milk
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla
mix-ins:
3/4 chocolate chips
2/3 cup shredded coconut, toasted

1. Preheat oven to 325°F. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, into a mixing bowl and set aside.
2. In a small bowl, mash bananas with milk. Set aside.
3. In another mixing bowl cream together butter and sugar, about 2 minutes. Scrape down sides of the bowl and add mix in eggs, one at a time.
4. Stir in the vanilla, followed by the banana mixture, until just combined.
5. Stir in flour mixture until just combined and fold in chocolate chips and coconut.
6. Grease a 9 inch loaf pan (or mini loaf pans) and add batter.
7. Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick comes out clean when inserted into the center of the bread.
8. Allow bread to cool in pan for about 20 minutes before removing and allowing bread to cool completely. Slice and serve.


Cilantro lime shrimp with coconut rice – townie

I mentioned on my other blog how a friend and I are splitting a share in a local CSA. One of the items in our share the past two weeks was cilantro. YUM! Go make this shrimp dish now. It was that good! Can’t wait to make it again!

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cilantro lime shrimp
adapted from food.com

Ingredients:

3 large garlic cloves, minced and mashed
1 1/8 teaspoons salt
1/2 cup fresh lime juice
1/4 cup orange marmalade
1/4 cup finely chopped fresh cilantro
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon fresh ground black pepper
1 lb large shrimp, peeled and deveined (20-24 to the pound)

Directions:

1 Mix together garlic and 1 teaspoon salt.
2 Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
3 Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
4 Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
5 Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
6 Drain shrimp and gently pat dry.
7 Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
8 Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
9 Transfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
10 Garnish with cilantro and serve with dipping sauce.

Coconut Rice with Cilantro
adapted from skinnytaste

ingredients
1 cup uncooked rice
1 cup lite coconut milk
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp sweetened grated coconut
3 tbsp cilantro

directions
In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.

Reduce heat to low, cover and simmer until all liquid evaporates, about 20 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.


Baking tuesday – Lime and Coconut Crumble Bars – townie

Last time I went grocery shopping I bought a bag of limes not realizing I already had a bunch in the fridge! I decided to bake them into something so they didn’t go bad. These bars were delicious I almost didn’t get a picture. Yum! Go make them now!

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Lime and Coconut Crumble Bars
adapted from two peas and their pod

ingredients:
1/2 cup butter, at room temperature
1 cup light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut
1 (14 ounce) can fat free sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup fresh lime juice
2 teaspoons lime zest

directions:
1. Preheat oven to 350 degrees F. Grease a 8×8-inch baking pan and set aside.

2. In a large bowl, cream together butter and brown sugar. Add in flour, baking powder, and salt and mix until everything comes together in a crumbly mixture and flour is evenly distributed. Mix in oats and coconut. Mixture will be somewhat dry and sandy.

3. In a medium bowl, whisk together sweetened condensed milk, vanilla, lime juice, and lime zest.

4. Put 2 cups of the oat mixture into the bottom of prepared baking dish and press firmly into an even layer. Pour lime mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely.

5. Bake bars for 30-35 minutes, or until golden brown. Cool completely on a wire rack. Cut into squares and serve. Store remaining bars in the refrigerator.


baking tuesday – coconut macaroons – townie

a couple weeks ago the husband and i went out for a nice dinner.. although we didnt order dessert there, the waiter was nice enough to bring over a few coconut macaroons for us to nibble on!  they were amazing!  even the husband who isnt a fan of coconut loved them…   so ever since i’ve been thinking about those yummy macaroons!   i decided to try the barefoot contessas recipe.  these would be perfect for passover since there’s no flour in them..  they came out delicious, but different from the restaurant!  i’ll have to keep trying!  YUM

 

Coconut Macaroons

adapted from barefoot contessa

Ingredients

  • 14 ounces sweetened shredded coconut
  • 14 ounces non-fat sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 extra-large egg whites at room temperature
  • 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.