Chocolate Coconut Almond Macaroons

Chocolate Coconut Almond Macaroons

1 (14 oz. ) can sweetened condensed milk

2 oz. unsweetened chocolate

1/4 teaspoon salt

1 teaspoon pure vanilla extract

4 cups sweetened shredded coconut

3/4 cup chopped roasted salted almonds

3 oz. bittersweet or 70% cacao chocolate, melted

Preheat oven to 350 degrees.

Line sheet pans with parchment paper.

In a double boiler or heat-proof bowl placed over pan of simmering water, place the unsweetened chocolate, salt and sweetened condensed milk in bowl and stir until chocolate is melted and combined with sweetened condensed milk.

Remove from heat and stir in the vanilla and coconut. Stir until well combined.

Using a small ice cream scoop or disher about the size of a heaping teaspoon, scoop out macaroons out onto parchment lined baking sheets one inch apart.

Bake for about 10-12 minutes. Watch that they do not brown on bottom.

Remove from oven and allow to cool on baking sheets.

Once cooled, drizzle heavily with the melted chocolate. Sprinkle with the chopped roasted-salted almonds.

Set aside and allow the chocolate to set up.

 

German Chocolate Cake with Pecan Bark

1 pkg.  (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

1/2 cup  water

4 eggs, separated and room temperature

2 cups  flour

1 tsp.  baking soda

1/4 tsp.  salt

1 cup  butter, room temperature

2 cups  sugar

1 tsp.  pure vanilla

1 cup  buttermilk

PREHEAT oven to 350°F.

LINE bottoms of 3 (9-inch) round pans with parchment paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Be careful not to burn the chocolate. You may also melt chocolate over a double boiler.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling  between cake layers and onto top of cake. Set aside.

Coconut Pecan Frosting

1-12oz. can evaporated milk

1 1/2 cups granulated sugar

3/4 cup butter

1 1/2 teaspoons pure vanilla extract

5 egg yolks

2 2/3 cups toasted coconut

1 1/2 cup chopped toasted pecans

Mix the first 5 ingredients in a saucepan. Cook over medium heat , stirring constantly. Do not allow to boil. Remove from heat when thickened. Stir in toasted coconut and nuts. Set aside to cool completely.

Dark Chocolate Frosting

12 oz. bittersweet chocolate

1 2/3 cups heavy cream

1/4 cup butter, room temperature

2 tablespoons Praline Pecan Liqueur

Break the chocolate into pieces and process in the bowl of a food processor until very fine. Heat cream to boiling point and slowly pour into food processor bowl with moor running into the chocolate. Process until smooth. Gently stir in the butter and the Praline Pecan Liqueur. Pour into a bowl and set aside to cool for several hours on the counter. It’s ready when the mixture is thick enough to pipe and spread on cake .

Pecan Bark

4 oz. bittersweet chocolate

1 3/4 cups coarsely chopped toasted pecans, 1 cup reserved

Melt and temper the chocolate. Pour onto parchment paper and sprinkle 3/4 of a cup chopped pecans over the top. Allow to set up. Break into random sizes for garnish on cake.

Assembly

After the cake has been filled with the coconut pecan filling, frost the sides of the cake with the dark chocolate frosting. Place the remaining frosting in a piping bag fitted with a star or plain tip and pipe rosettes evenly around the top of the cake edge. Garnish the top with the Pecan Bark and press the 1 cup of reserved pecans around the bottom of the cake.

Macadamia-Coconut Chocolate Cake

Chocolate Cake:

• 4 oz. Bakers German’s Sweet Chocolate
• 1/2 cup water
• 4 eggs, separated
• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup butter, room temperature
• 2 cups sugar
• 1 tsp. vanilla
• 1 cup buttermilk

Macadamia -Coconut Frosting

• 1(12 oz. can) evaporated milk
• 1 1/2 cups sugar
• 3/4 cup butter
• 4 egg yolks
• 3 cups toasted coconut
• 2 cups toasted macadamia nuts

Chocolate Buttercream:

• 1 cup butter, room temperature
• 1 tablespoon milk plus 1 tsp.
• 6 oz. semisweet chocolate, melted and cooled
• 1 tsp. vanilla
• 1 1/4 cups powdered sugar

directions

• Chocolate Cake:

• Preheat oven to 350 degrees.

• Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

• Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

• Add egg whites; stir gently until well blended. Pour into prepared pans.

• Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

• • Macadamia-Coconut Frosting:

  • Mix first five ingredients in saucepan. Cook on medium heat for about 12 minutes or until thickened and golden. Stir in coconut and nuts.

  • Chocolate Buttercream:

  • Cream butter. Add milk slowly and beat until smooth. Add the chocolate and beat well. Add vanilla and powdered sugar on low and gradually increase speed. Beat until creamy.

  • Fill in between the layers and top layer with Macadamia-Coconut frosting. Frost the sides with the buttercream. Optional , garnish with caramelized dipped macadamia nuts.

Coconut-Lemon-Blueberry Cupcakes with Lemon White Chocolate Cream Cheese Frosting and Lemon Curd

Cupcakes:

2 1/3 cups flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 cup butter,room temperature

1 1/4 cups sugar

3 eggs,room temperature

zest from 3 lemons

1 tsp. vanilla

2/3 cup milk, room temperature

1 cup coconut

1 cup blueberries

Glaze:

juice from 1 lemon

1/2 cup powdered sugar

White Chocolate Lemon Cream Cheese Frosting:

4 oz. white chocolate, chopped, melted and cooled to room temperature

1 (8 oz.)package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2-3 tsp. milk

zest from 2 lemons

4 cups powdered sugar

Lemon Curd:

1/2 cup fresh lemon juice

zest from 1 lemon

1 1/4 cups sugar

4 eggs

1 egg yolk

1/4 cup butter, cut into chunks

Cupcakes:

Preheat oven to 350 degrees. Line 2 (12)count muffin tins with cupcake liners.

In a bowl combine the flour, salt and baking powder; whisk. In a bowl of a mixer cream together the sugar and butter. Add egg one at a time until well combined. Add the lemon zest and vanilla; blend. Alternately add the flour and milk , ending with the flour. Blend just until combined. Fold in coconut and blueberries. Scoop evenly into the 24 muffin cups. Bake for about 20 minutes or until a toothpick comes out clean when inserted into the center. Remove from oven . Allow to cool 5 minutes in pan then place on wire rack to cool completely.

Glaze:

Whisk ingredients together until completely mix together. Poke wholes into the tops of the cupcakes using a toothpick. Brush the lemon glaze on the tops of the cupcakes; set aside.

Lemon Curd:

In a heat proof bowl whisk together all the ingredients except the butter. Place bowl over simmering water making sure bottom of bowl doesn’t touch the water,stirring constantly over simmering water until thickened. remove from heat and stir in butter until melted. Set aside to cool completely.

Lemon White Chocolate Cream Cheese Frosting:

In a bowl of a mixer combine the cream cheese and butter; cream until fluffy and combined. Add the zest and cooled melted chocolate; blend. Add the vanilla and milk; blend. Beat in slowly the powdered sugar until well combined and fluffy.

Using a pastry bag fitted with a large plain tip, pipe the frosting evenly on each cupcake. Using a small spoon make a divot on the top of each cupcake and place a dollop of lemon curd in the divots; Top each cupcake with a fresh blueberry and sprinkle with coconut.

Tres Leches Cupcakes with Coconut and Lime Zest

2 3/4 cups flour

3 tsp baking powder

1/2 tsp salt

3/4 tsp butter

1 2/3 cups sugar

5 egg whites

2 1/2 tsp vanilla

1 1/4 cups milk

3/4 cup flaked coconut

zest of 1 lime

Preheat oven to 350 degrees

Line muffin tins with paper liners

In medium bowl place flour, baking powder, salt and coconut and whisk together. Set aside.

In a large bowl cream butter. Gradually add sugar, scraping bowl. Beat 2 minutes . Add egg whites one at a time, beating well after each addition. Beat in vanilla and zest. Add milk and flour mixture alternately to butter sugar mixture. Mix until just blended.

Fill liners 2/3 full and bake about 18-20 minutes or until center comes clean when toothpick is inserted into center. Cool slightly. While cupcakes are still in pans poke holes in tops of cupcakes using a toothpick.

Soaking mixture

2/3 cup sweetened condensed milk

1/4 cup coconut milk

Combine ingredients. Remove paper liners from cupcakes and place in dessert cups or plates. Using a teaspoon measure, slowly pour 2 tsp of soaking liquid on each cupcake. Place covered in refrigerator for at least an hour or overnight.

Whipped cream frosting

zest of 1 lime

2 cups heavy cream

powdered sugar to taste.

Combine all ingredients and whip until stiff. Pipe onto each cupcake and garnish with toasted coconut.

 

German Chocolate Cream Pie

1-9 inch pre baked pie crust

Filling:

2/3 cup sugar

6 tablespoons cornstarch

3 cups whole milk

8 oz. German sweet chocolate, chopped

2 tablespoons butter

4 egg yolks

2 tsp. vanilla

Topping:

1 egg , beaten

5 oz. evaporated milk

1/2 cup sugar

1/4 cup butter

1 1/3 cup sweetened coconut, toasted

1/2 cup chopped toasted pecans

1/2 tsp vanilla

To making the filling , add to a saucepan the milk, sugar, cornstarch, butter and chopped chocolate. Over medium high heat whisk constantly until chocolate is melted and the mixture is thickened and bubbly. Turn down heat and continue to cook and whisk for 2 minutes. Temper the beaten egg yolks with 1 cup hot chocolate mixture and whisk into the chocolate mixture in saucepan. Cook an additional 2 minutes. Remove from heat and stir in vanilla. Pour into pre baked crust, set aside. Meanwhile make the filling. Combine the egg, evaporated milk, sugar and butter in a saucepan and whisk over medium heat until thick and bubbly. Remove from heat and stir in nuts and coconut. Spread over the top of the filled pie shell and allow to cool. Place on refrigerator for several hours  to firm before serving.

Chocolate Dipped Coconut Caramel Cookies-Yummy goodness!!

 

Cookie Base:

1 cup butter, room temperature

1/2 cup sugar

2 cups flour

1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp vanilla extract

Topping:

3 cups, shredded and toasted coconut

12 oz. caramels

1/4 tsp. salt

3 tablespoons cream

12 oz. semisweet chocolate, chopped

Preheat oven to 350 degrees.

In a large mixing bowl , cream together butter and sugar. On low speed blend in the remaining ingredients for the cookie base. On a lightly floured surface, roll dough out to 1/4 inch thick. Using a 2 inch round cookie cutter, cut out cookies and place on parchment lined baking sheet. Bake for 10 minutes or until edges just begin to brown. Allow to cool completely.

For the topping, combine the caramels, salt and cream. Heat in microwave until melted together. Stir every so often. When caramel mixture is melted, stir in the toasted coconut.  Place about 2 tsp. of the coconut mixture on top of each cookie and spread on the top. Allow to cool completely. When topped cookies are cool, melt the chocolate and dip 1/2 of each cookie in the chocolate and place on parchment lined baking sheet. Set aside to cool and chocolate to set.

Lemon Coconut Bites are just the perfect for a tea party.

Lemon Coconut Bites

3/4 cup sugar

zest from 2 lemons

2 1/2 cups flour

1/2 tsp. salt

1 cup butter, cut into chunks

1 tsp. vanilla

3 tablespoons cream cheese

2 tablespoons lemon juice, possibly more

2 cups powdered sugar

1 cup shredded coconut

Preheat oven to 350 degrees.

In a bowl of a food processor fitted with a metal blade, add the sugar and zest from 1 lemon. Process until well combined. Add the flour and salt; pulse to combine. With motor running add the butter and process until crumbly. Add the cream cheese and vanilla and process until in forms a dough. Using a small ice cream scoop. Scoop out about 36 dough balls. Roll in hand to smooth out ball. Place on parchment lined baking sheet 1 inch apart. Slightly press down each of the cookies. Bake for about 14-16 minutes or until edges just begin to turn brown. Remove from oven and allow to cool completely. Meanwhile make the icing. In a small bowl whisk together the powdered sugar, and lemon zest from remaining lemon, and lemon juice. Whisk until thick like a thick glue and well combined. Dip each cookie in the icing and then into the shredded coconut. Place back on baking sheets and allow the icing to set up.

Make yourself happy with these Chocolate Coconut Cupcakes.

 

Cupcakes:

2 oz. unsweetened chocolate, chopped

1/4 cup cocoa powder

1 cup sugar

1/2 cup butter

1/3 cup water

1/2 cup whole milk

1 egg

1 egg yolk

1/2 tsp. vanilla

1 1/2 tsp. instant espresso

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Coconut Frosting:

4 tablespoons butter, room temperature

8 oz. cream cheese, room temperature

2 tsp. milk

3 1/2 cups powdered sugar

1/2 tsp. vanilla

2 cups coconut

Cupcakes:

preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.

In a bowl combine the chocolate, cocoa, espresso; set aside. In a saucepan, heat the sugar, butter and water until sugar is dissolved and butter is melted. Pour hot mixture over the chocolate and cocoa mixture. Stir until well combined. Whisk in the egg, egg yolk, vanilla and milk into the chocolate mixture. Dump the flour, baking powder, baking soda and salt int the chocolate mixture and whisk until combined. Set bowl aside and allow mixture to rest 1 hour. Scoop the batter evenly into the lined muffin tin and bake about  30 minutes or until the cake bounces back when lightly touched. Remove from oven and let cool completely in the muffin tin.

Frosting:

Combine all the ingredients except the coconut and beat until light and fluffy. Frost the tops of the cooled cupcakes and roll the frosted tops into the coconut.

Caramel-Coconut Brownies that are just plain sinful.

Caramel-Coconut Brownies

Brownies

• 1 lb. butter
• 1 lb. 12 oz. semisweet chocolate , chopped
• 6 oz. unsweetened chocolate
• 6 eggs
• 2 tablespoons instant espresso
• 2 tablespoon vanilla
• 2 1/4 cups sugar
• 1 1/4 cups flour
• 1 tablespoon baking powder
• 1 tsp salt
• 3 cups pecans, toasted and chopped

Caramel Coconut Frosting

• 1 3/4 cups whole milk
• 1 3/4 cups unsweetened coconut milk
• 1 cup goat’s milk
• 3/4 cup plus 1 tablespoon sugar
• 1/4 cup water
• 1 vanilla bean , seeds scraped and reserved
• 2 tablespoons corn syrup
• 2 tablespoons butter, cut in small pieces
• 1/2 tsp. vanilla extract
• 1 1/4 cups toasted chopped pecans
• 1 1/4 cups shredded coconut

Ganache

• 1 cup chopped bittersweet chocolate, chopped
• 1 cup heavy cream

directions

• Brownies:

• Preheat oven to 350 degrees.

• 12 x18x2 baking pan lined with parchment , buttered and floured with cocoa powder.

• Melt the butter , 1 lb. chopped chocolate and unsweetened chocolate over a double boiler. Allow to cool slightly. In a large bowl stir together the eggs, espresso, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

• In a medium bowl, whisk together the flour, baking powder and salt. Add to the chocolate mixture. Toss the pecans and remaining chopped chocolate in 1/4 cup flour and stir into batter. Pour into prepared baking sheet. Bake 20 minutes, then give the brownies a good rap on the counter to release any air and return to oven. Bake for about 15 minutes or until tooth pick inserted into the center comes out clean. Do not over bake. Allow to cool and refrigerate overnight.

• Caramel Coconut Frosting:

• In a small saucepan , combine the milk, coconut milk and goat’s milk and bring to simmer over low heat. Keep warm. In a separate saucepan prepare the caramel. Combine the sugar and 1/4 cup water over high heat; cook without stirring until deep amber color is achieved. Slowly whisk in the warm milk mixture; continue to whisk until smooth. Add the vanilla seeds and corn syrup. Bring to boil and reduce heat ; stir constantly until mixture is reduced by half and resembles caramel sauce.

• Remove from heat; whisk in the butter, vanilla and salt. Pour into a bowl and stir in the coconut and toasted pecans. Allow to cool to room temperature.

• Spread the Coconut Caramel Frosting onto the top of the brownies; set aside. Make the ganache by heating the milk and chopped chocolate in 30 second intervals until chocolate is almost melted. Stir until mixture comes together and is smooth and shiny. Drizzle over top over frosted brownies. Set in refrigerator and allow to firm up. Once the ganache has firmed, cut brownies into squares.