Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Monday, May 4, 2026
Monday, May 17, 2021
Coconut Cream Pie with Coconut Crust
I was lucky to set up a tea before all the rain came down upon us for the next days. Bigelow's Toasted Coconut tea is perfect with this pie.
Monday, May 28, 2018
Impossible Coconut Pie
Have you ever made an impossible pie? Their popularity came about in the 1970's-80's, with recipes were printed on the back on Bisquick boxes. They're so easy, and make for a quick pie. You can even make your own baking mix, if you'd like, and I have one on my blog, or you can just used a boxed baking mix. How about enjoying a slice today? I've used my giant polka dot teapot planter for some decoration, that's planted with my shamrock plant. I'm using another of my late great Aunt Kitty's painted plates and teacups.
Isn't this a pretty design? I wonder if painted china is still being done?
Impossible Coconut Pie
This is a quick and easy (lazy) pie, which can be eaten warm or cold.
ingredients:
3/4 cup sugar
1/2 cup baking mix
1/4 cup butter or margarine, softened
2 cups milk
1 teaspoon almond extract
1 teaspoons vanilla
4 eggs
1 cup flaked or shredded coconut
instructions:
-
Preheat oven to 350 degrees. Grease 9-inch pie plate with shortening or cooking spray.
-
In blender, add all the ingredients, except for the coconut. Blend on low until mixed, for about 3 minutes. Pour into pie plate, and let stand for 5 minutes.
- Sprinkle the coconut on top of the pie.
-
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Created using The Recipes Generator
I am sharing this with these lovely parties:
Monday, March 28, 2016
Coconut Macaroons
If you love macaroons, do I ever have a treat for you today! I'm using this pretty Royal Albert March trio that my friend, Colleen, gave me from her collection. I've tried to complement the pretty set with some purple-hued flowers.
This darling glass, birdie-topped bottle was given to me from my friend, Joy. Isn't it sweet? I decided to fill it with milk for my tea, but it could be used for salad dressing, syrup, etc.
The Royal Albert March set is named Anemone. It's so pretty for Spring!
After I ate some of these, I tried dipping the bottoms of the cookies in leftover melted chocolate that I had saved from my Peanut Butter Easter Eggs. The chocolate was a winner!
Please help yourself to a macaroon or two, while I heat up the electric kettle for some more tea.
Oh my goodness, if you love coconut, please do give these little morsels a try. I found the recipe on Allrecipes.com, but added some almond extract to enhance the flavor. Also, dipping the bottom of the macaroons in melted chocolate, is an added ambrosial flavor.
Coconut Macaroons
Ingredients
- 2/3 cup all-purpose flour
- 5 1/2 cups flaked coconut (I used a 14 ounce bag)
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoons vanilla extract (the Allrecipes.com version called for 2 teaspoons)
- 1 teaspoons almond extract (my addition)
- melted semi-sweet chocolate chips (optional) if you'd like to dip the bottoms of the macaroon after they are baked
Directions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or aluminum foil.
- In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla and almond extracts, and using your hands, or a wooden spoon, mix until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
- Bake for 12 to 15 minutes ( mine took about 18 minutes) in the preheated oven, until coconut is toasted.
- Cool on wire racks, and if desired, dip the bottoms of the macaroons in melted chocolate.
Makes 2-3 dozen depending on size.
Thank you for your visit! xo
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