Easy Coconut “Refrigerator Cake”

Easy Coconut “Refrigerator Cake”




Homemade Almond JoysMakes 25 bars

1/2 cup sweetened condensed milk1 teaspoon vanilla extract2 cups powdered sugar14 ounces shredded, sweetened coconut1/2 cup whole almonds (about 50 nuts)2 cups semisweet chocolate chips
Line a 9 x 9 baking dish with parchment paper and set aside.
Combine sweetened condensed milk and vanilla in a large mixing bowl.  Add powdered sugar, 1/2 cup at a time, stirring to incorporate fully.  Add coconut and blend mixture.  Make sure all coconut is covered with the condensed milk and sugar mixture.  Press mixture into prepared pan and chill until set, about 30 minutes.
Melt 1/4 cup chocolate chips in the microwave, checking every 15 seconds.  Stir until smooth.  Cut chilled coconut mixture into 1 x 2 inch bars and spread the top of each bar with a small amount of melted chocolate.  Place 2 almonds on top of melted chocolate on each bar.  Place bars with almonds on a large baking sheet and chill again to set chocolate, about 15 minutes.
Melt remaining chocolate chips.  Once the almonds have set in the chocolate, dip each bar into remaining melted chocolate to coat completely.  Place on wax paper lined baking sheet to firm.
Store in fridge, between wax paper in an airtight container.  Bring to room temperature before serving.

Homemade Almond Joys
Makes 25 bars


1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces shredded, sweetened coconut
1/2 cup whole almonds (about 50 nuts)
2 cups semisweet chocolate chips

Line a 9 x 9 baking dish with parchment paper and set aside.

Combine sweetened condensed milk and vanilla in a large mixing bowl.  Add powdered sugar, 1/2 cup at a time, stirring to incorporate fully.  Add coconut and blend mixture.  Make sure all coconut is covered with the condensed milk and sugar mixture.  Press mixture into prepared pan and chill until set, about 30 minutes.

Melt 1/4 cup chocolate chips in the microwave, checking every 15 seconds.  Stir until smooth.  Cut chilled coconut mixture into 1 x 2 inch bars and spread the top of each bar with a small amount of melted chocolate.  Place 2 almonds on top of melted chocolate on each bar.  Place bars with almonds on a large baking sheet and chill again to set chocolate, about 15 minutes.

Melt remaining chocolate chips.  Once the almonds have set in the chocolate, dip each bar into remaining melted chocolate to coat completely.  Place on wax paper lined baking sheet to firm.

Store in fridge, between wax paper in an airtight container.  Bring to room temperature before serving.



(Source: re-definedd)



gastrogirl:

carrot truffles with coconut.


gastrogirl:

coconut almond caramel brownies.


splashofashion:

Coconut Strawberry Cake With Cream Cheese Frosting

splashofashion:

Coconut Strawberry Cake With Cream Cheese Frosting



gastrogirl:

creamy mango coconut bar.


gastrogirl:

gluten-free coconut and cacao nib breakfast bars.



Coconut Macaroons


Makes 18-20 macaroonsAdapted from Ina Garten 

14 ounces sweetened shredded coconut (2 packages)14 ounce can sweetened condensed milk1 teaspoon pure vanilla extract2 extra-large egg whites, at room temperature1/4 teaspoon kosher salt
Preheat the oven to 325 degrees Fahrenheit.
Mix the coconut, condensed milk, and vanilla together in a large bowl. In a medium bowl, whip the egg whites and salt on high speed with a hand mixer (or using the whisk attachment on an Kitchen Aid mixer) until they make medium-firm peaks. Then, gently fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a small ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool on a wire rack and serve.

The macaroons keep for several days at room temperature in an air tight container.

Coconut Macaroons

Makes 18-20 macaroons
Adapted from Ina Garten 


14 ounces sweetened shredded coconut (2 packages)
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees Fahrenheit.

Mix the coconut, condensed milk, and vanilla together in a large bowl. In a medium bowl, whip the egg whites and salt on high speed with a hand mixer (or using the whisk attachment on an Kitchen Aid mixer) until they make medium-firm peaks. Then, gently fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a small ice cream scoop or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool on a wire rack and serve.

The macaroons keep for several days at room temperature in an air tight container.



clottedcreamscone:

Coconut Coffee Cupcake with Peanut Butter Buttercream (Cupcake Hero::November) by Xiaolu // 6 Bittersweets on Flickr.