Coconut Chocolate Meringue bites

Coconut Chocolate Meringue bites

Ingredients
3/4 Cup of Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs, Separated
1 Tsp Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Soda
1/4 Teaspoon Salt
6 Oz. Chocolate Chips
1 Cup Flaked Coconut
1 Cup Brown Sugar


 Preheat Oven to 350F

Spray 13/9 Pan

Mix Butter, 1/2 cup of Brown Sugar, Sugar, Egg Yoks, VAnilla.  Beat 2 Minutes at Medmium Speed.  Or 300 Vigorous Strokes, scrapign bowel constantly.  

Blend Flour, Powder, Soda and Salt together.  Add to and mix with the wet mixture thoroughly. Spread in pan.  

Sprinkle on Chocolate Chips and Coconut.

Breat Egg Whites until frothy.  Add 1 cup brown sugar gradually.  Beat until stiff.  Spread ove rnuts.

Bake 35-40 inutes 

Cool and Cut.

Laura Overholt's Coconut Ice Box Cheesecake

Laura Overholt’s Coconut Icebox Cheesecake

Crust:

3 C. sweetened flaked coconut
7 Tablespoons butter

Melt butter in skillet over medium heat.  Sauté coconut in butter till lightly browned.  Reserve 2-3 tablespoons for topping and press the remaining into bottom of a spring form cake pan.  Bake at 350 for 7 minutes.  Set aside and cool.

Filling
1/4 c. cream of coconut
1 envelope (2 3/4 tsp) unflavored gelatin
24 oz (3 ‘bricks’) softened cream cheese
1/4 c. sweetened flaked coconut 
3/4 sugar
Pinch salt
1 1/4 cup heavy cream, room temp.
1/4 cup cream of coconut
1 dram of coconut flavoring (such as LorAnn Oils used for flavoring candies and baked goods)

Soften gelatin by combing packet with 1/4 cream of coconut in a small bowl and let stand for 5 minutes.   Microwave until mixture is bubbling around edges, about 30 seconds.  Set aside and allow to cool slightly.  Beat softened cream cheese (cut into chunks) together with sugar, coconut (I usually put it in the food processor for a couple of pulses to ‘chop’ before adding to mixture), and salt until smooth, scraping down dies of bowl, about 2 minutes.  Slowly add cream and beat until light and fluffy, about 2 minutes.  Add cream of coconut, coconut flavoring, and gelatin mixture, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.  Pour on cooled crust and smooth top.  Top with reserved sautéed coconut and then lightly drizzle  with  some additional crema of coconut.  Chill until set, at least 6 hours.  Remove sides of pan and serve.  Enjoy :)  

Note:  IF the gelatin mixture doesn’t cool down enough, it will seize when combined with filling

Example of the Cream of Coconut (It may be in the liquor Isle)