1 box Devil’s Food Cake mix
1/2 c. softened butter
1, 14 oz sweetened condensed milk
1 tsp vanilla extract
1-1/4 c. flaked coconut
1 c. chopped pecans
1 c. chocolate chips, (the original recipe said ‘optional’, but chocolate chips are NOT optional!)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
- In large bowl, mix together the cake mix, butter and 1 egg. Mixture will be crumbly. Press into the prepared pan.
- In another bowl, mix together the sweetened condensed milk, vanilla and 1 egg until smooth. Stir in 1 cup of the coconut and pecans. Spread the mixture evenly over the prepared crust. Sprinkle remaining 1/4 cup coconut over top.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Cool on a wire rack before cutting into bars.
You might also enjoy this version:
1-1/4 cups graham cracker crumbs
1/3 cup sugar
1/4 cup HERSHEY’S Cocoa
1/3 cup butter, melted
1 can (15 oz.) real cream of coconut
2-2/3 cups MOUNDS Sweetened Coconut Flakes
2 cups fresh white bread crumbs
2 teaspoons vanilla extract
1 cup chocolate chips
Heat oven to 350°F.
Stir together graham cracker crumbs, sugar, cocoa and butter in large bowl; press firmly onto bottom of ungreased 13x9x2-inch baking pan.
Bake 10 minutes. Meanwhile, combine cream of coconut, coconut, bread crumbs, eggs, vanilla and small chocolate chips in medium bowl; stir until blended. Spoon evenly over prepared crust.
Bake 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Store covered in refrigerator. 24 to 36 bars.
1 stick unsalted butter, melted
2/3 cup Brown Sugar
1/2 tsp Vanilla Extract
1/2 tsp Salt
3/4 cup Flour
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
2 cup Rolled Oats (not instant)
1/2 cup Coconut (I used unsweetened large flakes)
Sugar in the Raw, topping
preheat oven to 350 degrees
1. Melt your butter in a large bowl (this is a no-mixer required recipe!) add the brown sugar and stir until very smooth. Add the egg and extract and continue to stir until very smooth and lump free. Add the salt and stir, set aside.
2. In a separate bowl combine the flour, baking soda and cinnamon. Add to the butter mixture and stir together until combined and lump free.
3. Add the oats and the coconut and stir until completely combined and all the oats are coated.
4. This part is crucial. Let dough rest in the fridge for at least one hour. After it has rested and the butter has solidified (making it easier to work with and makes for a more tender cookie) you can scoop out your cookies. Using either a cookie scoop or a tablespoon, you should get roughly 16 cookies out of the dough. Note: I prefer to bake one cookie sheet at a time (for perfectly even baking).
5. Sprinkle the top of each cookie with a little bit of ‘Sugar in the Raw’ or any raw sugar.
6. Bake cookies for 9 – 10 minutes, rotating half way. It may look a little undercooked in the middle, that’s okay. Let rest on the warm cookie sheet for 3 minutes before transferring to a wire rack.
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Okay, I’m in love with coconut.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter or 6 tablespoons margarine
- 1 3/4 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups pecans, coarsely chopped
- 3/4 cup sweetened flaked coconut
Prep Time: 10 mins
Total Time: 40 mins
1 Preheat oven to 350°F.
2 Grease 13 x 9-inch baking pan.
3 In small bowl, combine flour, baking powder and salt.
4 In saucepan, melt butter over low heat.
5 Remove from heat.
6 Stir in brown sugar and vanilla; add eggs, stirring until well blended.
7 Stir in flour mixture into sugar mixture just until blended.
8 Stir in coconut and pecans.
9 Spread batter evenly in prepared pan.
10 Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
11 Do not overbake; blondies will firm as they cool.
12 Cool completely in pan on wire rack.
13 When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
- 1-3/4 cups confectioners’ sugar
- 1-3/4 cups flaked coconut
- 1 cup chopped almonds
- 1/2 cup sweetened condensed milk
- 2 cups (12 ounces) semisweet chocolate chips
- 2 tablespoons shortening
In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.
In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Yield: 2-1/2 dozen.
1 1/3 cups evaporated milk
1 1/3 cups sugar
4 egg yolks, beaten
2/3 cup butter
1 1/2 teaspoon vanilla
1 1/3 cups flaked coconut
1 1/3 cups chopped pecans
Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly. Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency.
Can be used over German Chocolate cake, Devil’s Food, or even your favorite brownies!!
2 each eggs; well beaten
1 1/2 cup sugar
5 tablespoon butter; melted
3 1/2 cup post toasties; roll before measuring
1/2 cup coconut
1 teaspoon vanilla
4 tablespoon flour
2 teaspoon baking powder
Cream butter and sugar. Add post toasties, rolled fine, eggs, vanilla, coconut, flour and baking powder. Place small spoonful of dough, far apart, on baking tin. Bake in quick oven. When slightly cooled, remove from tin with cake turner.
1 1/4 cups all-purpose flour
1 1/4 cups cornstarch
6 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cajun seasoning
1 1/2 cups cold water
1/2 teaspoon vegetable oil
1 pound uncooked large shrimp, peeled and deveined
2 1/2 cups flaked coconut
Additional oil for deep-fat frying
1 cup orange marmalade
1/4 cup honey
In a bowl, combine the first five ingredients. Stir in water and oil until smooth. Dip shrimp into batter, then coat with coconut. In an electric skillet or deep-fat fryer, heat oil to 375 degrees f. Fry shrimp, a few at a time, for 3 minutes or until golden brown. Drain on paper towels. In a saucepan, heat marmalade and honey; stir until blended. Serve as a dipping sauce for the shrimp.
1/2 cup melted butter/margarine
1 1/2 cup graham cracker crumbs
1 cup chopped walnuts
1 cup chocolate chips
1 1/3 cup flaked coconut
1 1/3 cup sweetened condensed milk
Pour melted butter into 13 x 9x 2 pan. Sprinkle crumbs evenly over butter. Scatter nuts and chocolate chips over crumbs. Sprinkle coconut over top. Pour the milk over the coconut. Bake at 350 degrees f for 25 minutes. Cool 15 minutes in pan. Cut into bars.