Coco Choco Cluster

it has been far too long! ..okay so maybe only a week. either way, these delectable treats seemed like the perfect way to start back again :)

FROM 101 COOKBOOKS (101cookbooks.com)
(makes 36 clusters)
2 1/2cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2cup toasted almonds, cooled and chopped
7-8oz dark chocolate, chopped
1tbsp finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Directions:
1) Line a baking sheet w/parchment paper or a Silpat.
2) Combine the coconut & almonds in a large bowl.
3) Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground espresso.
4) Pour the chocolate over the coconut mixture & stir to combine.
5) Let cool a few minutes and then drop by the tablespoonful onto baking sheet.
6) Finish with a few grains of salt on top of each.

*Notes: The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them in the refrigerator.

http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html

Coconut Cardamom Burfi

so i had to use my handy dictionary.com tool [btw, it has definitely become more ad-y], because i didn't know what the word desiccated meant. and emerged triumphant: dehydrated or powdered. this recipe looked cute, plus i had never seen cardamon in a dessert before.

FROM A SPOONFUL OF SUGAR (aspoonfulofsugar.com)

250g desiccated coconut

395g can sweetened condensed milk

10 cardamon pods - grind/crush seeds into a powder

handful of pistachio nuts, roughly crushed

Directions:

1. Mix 200g of the coconut & the remaining ingredients in a bowl.
2. Heat a non-stick pan on low heat & add mixture to the pan.

3. Stir over low heat until the mixture starts to dry & rolls easily into a ball. Remove from the heat. Cool for 5-10min until cool enough to handle.

4. Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls and then roll in coconut to coat.

5. Bring to room temperature before serving for the best flavour and texture.

http://www.aspoonfulofsugar.net/wp/2008/09/coconut-cardamom-burfi/

Chocolate Coconut Meringues

FROM THE NEW YORK TIMES (nytimes.com)
(makes 36)
2 large egg whites
2/3cup sugar
4oz unsweetened chocolate
1 1/2cups finely grated unsweetened coconut
Directions:
1. Preheat oven to 350F.
2. Using an electric mixer, whip egg whites until soft peaks form.
3. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
4. Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate & half the coconut into the bowl of egg whites. Fold in the remaining coconut.
3. Drop heaping tablespoons of the batter onto baking sheets lined w/lightly greased parchment paper. Bake about 12min, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15min longer.

nutritional analysis
per serving: 45 calories
3g fat
0mg cholesterol
4mg sodium
1g protein
5g carbohydrate.

http://events.nytimes.com/recipes/1198/1996/12/04/Chocolate-Coconut-Meringues/recipe.html?scp=4&sq=recipes%20coconut&st=cse

Church Window Candy

FROM MY FAVORITE RECIPES (myallrecipes.wordpress.com)
12oz chocolate chips
1/4lbs butter
1cup walnuts
10 1/2oz colored mini marshmallows
1 cup flaked coconut
Directions:
1. Melt chocolate chips in butter. Cool for 5min.
2. Add nuts & marshmellows. Mix.
3. Sprinkle coconut on wax paper.
4. Spoon mixture over coconut.
5. Roll up tightly to form two large 3-inch diameter logs. Refrigerate until firm. Cut into slices.

http://myallrecipes.wordpress.com/2009/01/12/church-window-candy/

Garbanzo Bean Chocolate Cake

FROM KILL THE GLUTEN (killthegluten.blogspot.com)

*this sounded so interesting i just had to include it. (oh & she said she used a coconut pecan frosting for the top.. that's what's pictured)

2cans Garbanzo beans, drained and rinsed
6 eggs
1 1/2cups sugar
1 1/2tsp baking powder
1 1/2cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 350F. Grease 2-9 inch pans or 1-9x13 pan

2.In food processor, add beans, eggs, sugar, & baking powder & process until smooth, about 2-3 min.

3. Add melted chocolate chips & process until incorporated.

4. Pour batter into pans. Bake for about 25 min for the 9 inch & 35 min for the 9x13 (or until a toothpick comes out clean.)

http://killthegluten.blogspot.com/search?q=garbanzo

Easy Layer Bars

FROM RECIPE FOR A GLUTEN FREE LIFE BY MRS GF (myglutenfreecookbook.blogspot.com)
1cup shredded or flaked coconut
1cup caramel swirl or butterscotch chips
3/4cup chocolate chips
1cup unsalted peanuts
1/2 cup sliced almonds
1 (14 oz) can sweetened condensed milk
Directions:
1. Preheat oven to 350°F. Generously grease one 13x9 inch baking pan.
2. Spread 2/3 cup of the flaked coconut evenly on the bottom of the baking pan.
3. Sprinkle the caramel swirl morsels, chocolate chips, and peanuts evenly over the coconut layer.
4. Pour condensed milk evenly over the whole pan. Top with sliced almonds and 1/3 cup coconut.
5. Bake for 20 minutes. Cool completely before cutting into squares.

http://myglutenfreecookbook.blogspot.com/search?q=easy+layer+bar

Cocoa-Nut Bananas

From EatingWell Magazine February/March 2005
(makes 4 servings)
4tsp cocoa powder
4tsp toasted unsweetened coconut
2 small bananas, sliced on the bias Directions:
1. Place cocoa & coconut on separate plates.
2. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.

NUTRITION INFORMATION:
Per serving: 80 calories
1 g fat (1 g sat, 0 g mono)
0 mg cholesterol
19 g carbohydrate
1 g protein; 2 g fiber
5 mg sodium
274 mg potassium.

http://eatingwell.com/recipes/cocoa_nut_banana.html?utm_source=YahooBlog_News_122908