|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 324 for chocolate coconut mounds
Melt butter and cool. Add powdered sugar, milk, coconut and vanilla. Press ... and dip in chocolate glaze. Place on ... chocolate chips and paraffin together.
Mix well and ... frozen, dip into a mixture of chocolate almond bark and paraffin wax. (Use 8 squares of bark to 1/8 bar of wax.) Can be kept in freezer.
Mix all ingredients. Roll into balls. Chill. Dip into chocolate mixture. Melt chocolate and paraffin in top of double boiler. Dip balls.
Melt together in top of double boiler. Dip candy with toothpick.
Mix in order. Bake at 325 degrees for 35 minutes.
Bake as directed in 9 x 13 inch pan, let cool. Mix in saucepan: Bring to boil, remove from heat, add: Pour over cake while marshmallow mixture is ...
Bake cake mix as directed. Bring milk and sugar to a boil. Remove from heat. Stir in remaining ingredients and spread on cake.
Boil syrup for 1 minute. Add coconut and stir. Let ... Freeze. Then melt chocolate chips and wax ... coconut balls into mixture. Place on greased cookie sheet.
Mix sugar, milk, vanilla, salt and coconut. Add melted ... toothpick. Chill 30 minutes. Melt chocolate and paraffin in double ... and cool on wax paper.
Mix sugar, butter ... Bake 10 minutes at 350 degrees. Mix milk and coconut. Put on crumbs. Bake 15 to 20 minutes. Melt chocolate chips and spread on top.
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