Coconut Chocolate Macaroons

coconut-macaroons

coconut-macaroons

Great Macaroon recipe for Easter, or any other time of the year. You can make these ahead of time and store them for up to 2 weeks.

Ingredients:

  1. One 14-ounce bag sweetened shredded coconut
  2. One 14-ounce can sweetened condensed milk
  3. 1 teaspoon pure vanilla extract
  4. 2 large egg whites
  5. 1/4 teaspoon salt
  6. 4 ounces bittersweet chocolate, melted
  1. Preheat the oven to 350° and line 2 baking sheets with parchment paper. In a medium bowl, combine the coconut with the sweetened condensed milk and vanilla. In another bowl, using an electric mixer, beat the egg whites with the salt until firm peaks form. Fold the beaten whites into the coconut mixture.
  2. Scoop tablespoon-size mounds of the mixture onto the baking sheets, about 1 inch apart. Bake in the upper and middle thirds of the oven for about 25 minutes, until golden; shift the sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the cookies cool completely.
  3. Dip the bottoms of the macaroons into the melted chocolate, letting any excess drip back into the bowl. Return the cookies to the lined baking sheets. Drizzle any remaining chocolate on top and refrigerate for about 5 minutes, until set.

 

Cream of Coconut Cake

cream-of-coconut-cake

Preparation Time:  20 minutes
Cooking Time:  40 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1 cup cream of coconut
  • 1 (8 ounce) container sour cream
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 4 cups confectioners’ sugar
  • 2 tablespoons flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch pan.
  2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
  4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners’ sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut.

Coconut Cream Cupcakes

coconut-cream-cupcakes

Preparation Time:  15 minutes
Cooking Time:  30 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) can coconut cream
  • 1 (16 ounce) package confectioners’ sugar
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into your cupcake tray.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cupcakes then sprinkle with coconut.

Coconut Cupcakes

coconut-cupcakes

Preparation Time:  10 minutes
Cooking Time:  35 minutes

Servings: 18

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut

For the frosting:

  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.