Best 8 Chocolate Coconut Peaks Recipes

COCONUT PEAKS

Steps:

• Line a baking sheet with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream. , Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes., Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes. , Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator.

CHOCOLATE PEAK CUPCAKES

Steps:

• Butter and flour 2 (6-cup) cupcake pans. Stir hot water and coffee crystals in large bowl until crystals dissolve. Let cool. Add cake mix, oil, and eggs to coffee in large bowl. Beat by hand or with a hand mixer for 2 minutes, or until well blended. Fill each muffin cup halfway with batter. Place 1 caramel candy in the center of each. Pour remaining batter over caramels. Bake for 12 minutes, or until cakes have puffed. Cool cupcakes in pans on a wire rack for 15 minutes. Carefully remove cupcakes from pans and let cool completely before frosting.
• Cut off tops of cupcakes, reserving both the tops and bottoms. Frost cupcake tops with chocolate frosting. Spoon 1 tablespoon of chilled marshmallow creme atop each cake bottom. Place cake tops back on top of cake bottoms. Dust tops with cocoa powder and sprinkle with coconut.

CHOCOLATE COCONUT PEAKS

Steps:

• Melt butter in heavy 1 1/2 quart saucepan.
• Heat until a deep golden brown.
• Remove from heat.
• Stir in sugar, milk and vanilla.
• Add coconut.
• Drop by teaspoon onto wax paper.
• Cool (in refrigerator) and shape into cones.
• Melt chocolate over hot water (or in the microwave).
• Twirl the bottoms of candies in the chocolate and set on waxed paper.
• (If you have extra chocolate, twirl the tops too.) Chill until firm.
• If you know these will have to set out where it is extra warm, you can mix some paraffin in the chocolate to help it stay set.
• The mix should not be more than one to one.

DARK CHOCOLATE COCONUT CREAM TART

Steps:

• For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
• Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
• For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
• For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
• Spoon the whipped cream over the tart and garnish as desired.

CHOCOLATE COCONUT CANDY BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the graham cracker crumbs, butter, and sugar in a bowl. Press the mixture into the prepared baking dish to form a crust. Combine the coconut, sweetened condensed milk, and pecans in another bowl until well mixed. Spread coconut mixture over the cracker crust.
• Bake in the preheated oven until set, about 15 minutes. Set aside to cool completely, about 1 hour.
• Melt the chocolate bar and peanut butter in a small saucepan over very low heat, cooking and stirring until smooth, about 2 minutes. Spread the chocolate mixture evenly over the cooled coconut bars. Cool until set, about 15 minutes. Cut into bars before serving.

COCONUT PEAKS

Steps:

• Preheat oven to 350°F.
• Melt butter.
• In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
• Let the mixture set for 10 minute.
• Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
• Large peaks - bake for approx 10-11 min or until golden.
• Small peaks - bake for approx 7-8 min or until golden.
• If using - melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.

MINI CHOCOLATE-COCONUT CAKES

Steps:

• Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
• Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
• Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
• Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
• Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
• Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
• Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
• Frost cakes using a small offset spatula, then coat each with coconut.

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

Steps:

• Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
• In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
• Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.