1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1(14-ounce) package flaked coconut
1 (6-ounce) package strawberry flavored gelatin
1 cup ground blanched almonds
1 teaspoon almond extract
Red food coloring
2 cups confectioners’ sugar
1/2 cup heavy whipping cream
Green food coloring
In a large bowl, combine EAGLE BRAND®, coconut, 1/3 cup gelatin, almonds, almond extract and enough red food coloring to tint mixture a strawberry red shade. Transfer mixture to food processor and pulse several times to form paste. Chill until firm to handle. Shape spoonfuls of coconut mixture (about 3/4 tablespoon) into strawberry shapes.
Sprinkle remaining gelatin on flat dish; roll each strawberry into gelatin to coat. Place on waxed paper-lined baking sheet; refrigerate.
To make frosting “hulls”, combine confectioners’ sugar, whipping cream, and green food coloring until well blended. Fill pastry bag fitted with open star tip with frosting; pipe small amount on top of each strawberry to form hull. Store tightly covered in refrigerator.
1 cup almond flour
⅓ cup unsweetened coconut
2 tablespoons raw honey
1 tablespoon coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract
a pinch of sea salt
Preheat the over to 350F
Place all of the ingredients into a bowl of a food processor. Pulse on and off 10 times or until the mixture begins to form a ball.
Line a small baking sheet with parchment paper. Divide the dough into 12 portions. Form each into a ball.
Place the cookies on the parchment paper and press down to flatten.
Bake for 8-10 minutes or until the edges start to brown. Do not over bake.
3/4 Cup firmly packed brown sugar
3/4 Cup trans-fat free vegetable shortening
1/2 Cup granulated sugar
1/4 Cup Water
1 Teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 Cup all-purpose flour
1 Teaspoon salt (optional)
1/2 Teaspoon Baking Soda
Heat oven to 375°F. In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9 to 11 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut.
Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 15 to 17 minutes. About 2-1/2 Dozen
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes about 2 1/2 dozen bar cookies.
High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed.
For the bread
1/2 cup granulated sugar
6 tablespoons coconut oil, melted
2 large eggs
1 cup canned coconut milk
1 tablespoon lime zest, about 2 limes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
For the glaze
1 cup powdered sugar
2 scant tablespoons lime juice
Coconut flakes or shredded coconut (I used unsweetened flakes)
Preheat oven to 350°F. Butter and flour a 8×4-inch loaf pan.
In a medium bowl, whisk sugar, coconut oil and eggs until combined. Whisk in the coconut milk and lime zest.
In a large bowl, whisk together the flour, baking powder, salt, and shredded coconut until combined. Pour in the the coconut mixture and stir until just combined. Pour into the prepared pan and bake for about 50 to 60 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes then turn out and cool completely on a cooling rack.
In a small bowl, whisk together the powdered sugar and lime juice until smooth. Pour or drizzle over completely cooled bread. Top with Lime zest and coconut flakes.
Will keep wrapped in plastic wrap at room temperature for 2 days.