Tagged: Coconut

Desserts / Photo Gallery / Recipes

3 Ingredient Coconut Macaroons – Macaroons de Coco

What a sweet treat these macaroons are. Not good at baking? Don’t worry because they are easy and they taste like Almond Joy Candy bars which I love! Enjoy!

Ingredients:

2 cups shredded sweetened coconut

2 egg whites (beaten)

Optional:

Add 1 almond on top of each before drizzling with chocolate

Melted semi sweet chocolate

Preparation:

Preheat oven to 325 degrees F. Mix the coconut with the egg white until well incorporated. Take about 1 tablespoon of mixture and roll in your palms to form very firm individual ball shapes.

Place on parchment paper and cook for about 15-20 minutes until light golden brown. Note: Check doneness, since every oven cooks differently.

Let Macaroons cool and dip bottoms into melted chocolate. Place on cool tray to harden chocolate. Drizzle chocolate on top. Place in refrigerator to harden chocolate quicker if desired.

Desserts / Photo Gallery / Recipes

Pineapple Sumol and Coconut Poundcake

If you like pina coladas you’ll love this cake. The pineapple and coconut flavors really come through. I used Pineapple sumol, but you can substitute with pineapple juice.

Ingredients:

2 sticks butter (soft)

1 and 1/2 cups sugar

3 large eggs

3 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup pineapple Sumol or pineapple juice

1/4 cup milk

1/4 cup lemon juice

1 cup shredded coconut plus more for topping cake

Glaze Optional

Mix 2 cups of powdered sugar, 2 tablespoons of lemon juice and 2 tablespoons of pineapple juice.

Preparation:

Preheat oven to 350 F. Beat the sugar and butter until creamy and adding 1 egg at a time.

Sift the flour, baking powder and salt. In separate bowl mix together and pineapple sumol and lemon juice.

Mix the flour mixture and the milk into the eggs alternating with the sumol and beat until creamy.

Add the coconut and mix well. Pour into a well greased bundt pan. Cook for 50 – 55 minutes until tooth pick comes out clean.

Cool 10 minutes. Drizzle the glaze over the cake and top with shredded coconut.