Sweet treat!! PLEASE?!
Answers: I am craving something sweet maybe something chocolatey with maybe coconut flavor, but I want something either chewy, or like silk texture.. ANY SUGGESTIONS? :)
French Silk Chocolate Pie
? Cup sugar
1? Cups milk
1 tsp. vanilla
1 tbsp. confectioners sugar
3 tbsp. cornstarch
6 oz. chocolate chips
3/4 Cup heavy cream
In a saucepan combine sugar and cornstarch; blend well, gradually add milk. Cook over low heat stirring constantly til mixture comes to a rolling boil., Add chocolate chips and vanilla, stirring til melted and smooth. Pour into large mixing bowl, cover with plastic wrap and cool to room temperature.
In large bowl, using mixer, combine cream and confectioners sugar, beat til soft peaks form. Beat cooled chocolate mixture about 1 minute til light and fluffy. Fold into whipped cream. Spoon into baked crust. Refrigerate. Enjoy!
Go to the cheesecake factory and get the Coconut Chocolate Cream Cheesecake.
A mounds bar, it has coconut and chocolate.
try making a five layer bar
http://www.foodnetwork.com/food/recipes/...
they're really good!
A 7 layer cookie cake sounds good.... chocolate and coconut and anything else you wanna put in it! my mom makes it and it is very good!
This should satisfy all your cravings.
Magic Bars
1/2 cup butter (or margarine)
1 1/2 cups graham crumbs
1 can sweetened condensed milk
1 cup chocolate chips
1 1/3 cups coconut
1 cup nuts
Melt butter in a 9x13 pan. Sprinkle crumbs over. Spread milk over top trying to get it as even as possible. Sprinkle chips, then coconut, then nuts. Press down lightly all over. Bake at 350 for 25 min.
I saw a recipe on the cooking channel that was really easy to make and sweet.
Buy some puff pastry sheets from the grocery store. Thaw one out and add some small bits of chocolate such as hershey's kisses or Dove chocolates and brush some butter on the outside and inside. Fold them together and pinch all the sides to seal the chocolate inside. Bake them for around 10-12 minutes at around 350. Keep checking them to make sure they don't burn. When they are done, the outside is slightly browned. Enjoy!
Creamy Coconut Chocolate Pie
Ingredients:
3 cups finely crushed cream-filled sandwich cookies (about 30 cookies)
1/2 cup butter or margarine, melted
FILLING:
5 cups miniature marshmallows
1 cup milk
Pinch salt
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 square (1 ounce) unsweetened chocolate, grated
1 cup whipping cream, whipped
TOPPING:
1/2 cup flaked coconut, toasted
1/3 cup confectioners' sugar
1 cup whipping cream, whipped
Chocolate curls or grated chocolate
Directions:
For crust, combine crushed cookies and butter; press onto the bottom and up the sides of a 9-in. pie plate. Chill until firm. For filling, combine marshmallows, milk and salt in a heavy saucepan. Cook and stir over low heat until marshmallows are melted. Refrigerate until cool, about 1-1/2 hours.
In a bowl, gently fold vanilla, pecans and grated chocolate into whipped cream. Fold into chilled marshmallow cream. Pour into crust. Sprinkle with coconut. Fold confectioners' sugar into whipped cream; spread over coconut. Garnish with chocolate curls or grated chocolate. Refrigerate for at least 2 hours before serving. Yield: 8 servings.
Chocolate-Dipped Coconut Snowballs
Ingredients:
1/3 cup butter, softened
2/3 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 package (4 ounces) German sweet chocolate, finely chopped
1/2 cup flaked coconut
1/2 cup finely chopped pecans, toasted
TOPPING:
12 squares (1 ounce each) semisweet chocolate
4 teaspoons shortening
2-1/2 cups flaked coconut, toasted
Directions:
In a large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the German sweet chocolate, coconut and pecans. Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are browned. Remove to wire racks to cool.
Break each square of semisweet chocolate into four pieces. In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill for 1 hour or until firm. Yield: About 5-1/2 dozen.
Chewy German Chocolate Cookies
Ingredients:
3 packages (4 ounces each) German sweet chocolate, chopped
2 tablespoons shortening
1 teaspoon instant coffee granules
3 eggs
1-1/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
55 to 60 pecan halves
Directions:
In a heavy saucepan, melt chocolate and shortening over low heat; stir until smooth. Remove from the heat; stir in coffee granules. Set aside to cool.
In a mixing bowl, beat eggs and sugar until light and lemon-colored. Beat in the cooled chocolate and vanilla. Combine the flour, baking powder and salt; add to chocolate mixture (dough will be soft). Stir in chopped pecans. Cover and refrigerate for 30 minutes or until easy to handle.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake at 350° for 9-10 minutes or until set. Cool for 1 minute before removing to wire racks. Yield: about 5 dozen.
Chocolate Coconut Nests
Ingredients:
2 packages (14 ounces each) flaked coconut
1-1/3 cups semisweet chocolate chips, melted
3 quarts mint chocolate chip ice cream
Directions:
In a bowl, toss coconut and chocolate until well blended. On baking sheets covered with waxed paper, shape about 1/3 cupfuls into 2-1/2-in. nests. Chill until firm. Just before serving, top each nest with 1/2 cup of ice cream. Yield: 24 servings
Coconut Chocolate Chip Cookies
Ingredients:
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 teaspoon coconut extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1/2 cup flaked coconut
Directions:
In a large mixing bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool. Yield: about 1-1/4 dozen.
Coconut Snacks
Ingredients:
1 cup creamy peanut butter
1 cup confectioners' sugar
1/2 cup nonfat dry milk powder
4 tablespoons water
1 cup (6 ounces) semisweet chocolate chips
1-1/2 cups flaked coconut
Directions:
In a mixing bowl, beat peanut butter, sugar, milk and water until smooth. Fold in chocolate chips. Form into 1-in. balls; roll in coconut. Chill until firm. Yield: 4 dozen.