Coconut Crescents

Ingredients

2 tbsp butter or margarine water 1 tsp vanilla extract 2 cup confectioners sugar, sifted 1/2 cup instant nonfat dry milk 2 cans(3 1/2 oz size) flaked coconut, (2 2/3 cups) 4 squares semisweet chocolate 1 tbsp shortening	Advertisements

Preparation
 
1. Melt butter in saucepan. Add water and vanilla.
2. Combine confectioners sugar and dry milk. Stir into butter
mixture, 1/2 cup at a time, mixing well after each addition. Blend in
coconut.
3. For each candy, shape about 1 tbsp mixture into a roll 2" long;
curve to make a crescent. Refrigerate until firm - 15 minutes.
4. Melt chocolate and shortening over hot, not boiling, water.
Remove from hot water; let stand to cool slightly.
5. Dip half of each piece of candy into chocolate. Place on waxed
paper to dry. Refrigerate until firm.

 

 
Servings:
30

 

Coconut Crunch Delight
Note: If coconut pudding is not available, use another package of instant vanilla pudding and a few drops (to taste) of coconut extract. In a bowl, combine first five ingredients: press lightly into greased 13x9 pan. Bake at 350 degrees for 25 30 minutes, stirring every 10 (Upload by user)

Coconut Custard Satterly
Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60 70 minutes. Cool on a wire rack & then chill in the fridge. Recipe b (Upload by user)

Coconut Custard Blender Pie
Combine all ingredients in blender container. Blend on high for 1 minute. Pour into greased and floured 10" pie dish. Bake at 350^ for 45 minutes or until custard is set. Source: Connie Putnam, Warren, MI     strongServings:6/strong &nb (Upload by user)

Coconut Custard Pie Dupree
1 1/2 c heavy cream 1 1/4 c milk 3/4 c sugar 6 TB cornstarch 2 lg egg yolks 1 ts vanilla extract 2 c shredded coconut : Meringue topping 5 lg egg whites, at room : temperature 1/2 c sugar 1/2 ts cream of tartar 1 prebaked pie crust Com (Upload by user)

Coconut Custard Pie
To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the coconut with the custard filling and pour into baked pie shells. (Upload by user)

Coconut Custard
Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60 70 minutes. Cool on a wire rack & then chill in the fridge. Posted b (Upload by user)

Coconut Date Slices
DIRECTIONS: Mix first 3 ingredients in saucepan. Cook, stirring, until a small amount of mixture forms a soft ball when dropped in cold water (232 F). Add dates; cook, stirring, until mixture returns to 232 F. Remove from heat, and cool to lukewarm (110 F). Add remaining ingredi (Upload by user)

Coconut Dream Pie
Prepare whip topping with 1 cup milk and vanilla. Add remaining 1 3/4 cup milk and pudding mix. Blend then beat at high speed for 2 minutes. Stir in coconut. Spoon in pie shell and chill 4 hours. Garnish as desired     strongServings:1/strongbr (Upload by user)

Coconut Dreams
Mix thoroughly and shape into tiny hay stacks and refrigerate for 2 houra mix thoroughly and shape into tiny hay stacks, refrigerate 2 hours. melt one square of unsweetened chocolate and dip candies in it, put back in fridge to harden.     strongServi (Upload by user)

Coconut Drops
Heat oven to 350 F. Combine all ingredients. Stir to blend well. Cover a cookie sheet with brown paper. Drop mixture by teaspoonfuls onto brown paper. Bake 15 min. Remove at once to wire rack to cool. Makes 1 1/2 doz. Source: Dottie Theriault s collection.   &nb (Upload by user)

Coconut Filling
milk in a saucepan; bring to a boil. Add coconut and marshmallows; boil over medium heat 5 minutes. Remove from heat, and stir in vanilla. Yield: about 3 cups. NOTE: Filling is very moist, and absorbs into cake. Preparation Time: South     str (Upload by user)
TAG: filling, coconut, ,

Coconut Fluff Peaches Or Pears
PEAR HALVES ARE NICE SERVED SAME WAY Combine first 5 ingredients; place over boiling water; with egg beater, beat 4 or 5 min., or until mixture stands in peaks. Remove from heat; fold in rind and coconut. Cool; heap in peach halves. Makes 4 servings.   (Upload by user)
TAG: coconut, ,

Coconut Hazelnut Pie Shell
Combine coconut and sliced hazelnuts. Add melted margarine or butter and mix well. Press into greased pie tin and refrigerate until firm (2 3 hours). * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board & (Upload by user)
TAG: hazelnut, coconut, ,

Coconut Ice
First line an 18 cm (7 inch) square tin with nonstick paper. Put the granulated sugar and water into a medium sized, heavy based saucepan and heat gently, without boiling, until the sugar has dissolved. Bring to the boil and let it simmer steadily until the temperature (Upload by user)
TAG: coconut, sugar, ,

Coconut Jelly Balls
Sift flour, measure, and sift three times with baking powder and salt. Cream shortening. Add sugar gradually and cream until light and fluffy. Add egg and beat until light. Add 1/2 cup coconut. Add dry ingredients alternately with milk. Beat after each addition until smooth. Add (Upload by user)
TAG: jelly, coconut, ,

Coconut Joys
Melt butter in a sauce pan. Remove from heat. Add powdered sugar and coconut. Mix well. Shape rounded teaspoons of mixture into balls. Make an indent in center of each and place on cookie sheet. Fill centers with melted chocolate. Chill until firm. Store in refrigerator. b (Upload by user)
TAG: coconut, ,