Jeweled Coconut Crisps
Jeweled Coconut Crisps is a dessert that serves 30. Watching your figure? This lacto ovo vegetarian recipe has 151 calories, 1g of protein, and 9g of fat per serving. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. 79 people were glad they tried this recipe. A mixture of pecans, flour, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes around 25 minutes. Overall, this recipe earns an improvable spoonacular score of 8%. If you like this recipe, you might also like recipes such as Jeweled Coconut Drops, Jeweled Coconut Cookies, and Coconut Lime Ice Cream Float with Toasted Coconut Cashew Crisps.
Servings: 30
Preparation duration: 15 minutes
Cooking duration: 10 minutes
Ingredients:
1 cup butter, softened
3/4 cup finely chopped red and green candied cherries
1 cup flaked coconut
2-1/2 cups all-purpose flour
2 tablespoons milk
3/4 cup finely chopped pecans
1 cup sugar
1-1/2 teaspoons vanilla extract
Equipment:
bowl
plastic wrap
baking sheet
Cooking instruction summary:
Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans. Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 5 dozen. Originally published as Jeweled Coconut Crisps in Taste of Home's Holiday & Celebrations CookbookAnnual 2002, p91 Nutritional Facts 1 serving (2 each) equals 152 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 66 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Gradually add flour and mix well. Stir in cherries and pecans.
2. Shape into two 8-in. logs. Sprinkle the coconut over waxed paper; place each log on waxed paper and roll in coconut. Wrap in plastic wrap. Refrigerate for 4 hours or until firm.
3. Unwrap dough and cut into 1/4-in. slices.
4. Place 2 in. apart on ungreased baking sheets.
5. Bake at 375° for 10-12 minutes or until edges are lightly browned.
6. Remove to wire racks to cool.
Nutrition Information:
covered percent of daily need
