Chocolate Coconut Candies

Ingredients


1-3/4 cups confectioners' sugar

1-3/4 cups flaked coconut

1 cup chopped almonds

1/2 cup sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

2 tablespoons shortening

Directions

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
 
 
 
RASPBERRY COCONUT BARS
Ingredients


1-2/3 cups graham cracker crumbs

1/2 cup butter, melted

2-2/3 cups flaked coconut

1 can (14 ounces) sweetened condensed milk

1 cup seedless raspberry preserves

1/3 cup chopped walnuts, toasted

1/2 cup semisweet chocolate chips

1/4 cup white baking chips

Directions

In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.

Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.

Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.
 
 
Pina Colada Cheesecake
 
Ingredients


15 shortbread cookies, crushed

1 cup flaked coconut, toasted

3 tablespoons butter, melted



FILLING:

3 packages (8 ounces each) reduced-fat cream cheese



3/4 cup sugar

3/4 cup cream of coconut

3 tablespoons 2% milk

3/4 teaspoon rum extract

3 eggs, lightly beaten



TOPPING:

1/2 fresh pineapple, peeled and cored

3 tablespoons apple jelly

Edible blossoms, optional

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.