Coconut Fudge Cups

1/4 c. butter (room temperature)
1 3 ounce package cream cheese (soft)
3/4 c. flour
1/4 c. confectioners sugar
2 tbs cocoa (baking)
1/2 tsp. vanilla flavoring
Coconut Fudge Filling (recipe follows)

Coconut Fudge Filling Ingredients:

2/3 c. sugar
2/3 c. flaked coconut
1/3 c. baking cocoa
2 tbs. butter (room temperature)
1 egg

Preheat oven to 350 degrees. Mix first two ingredients on medium speed or with spoon by hand. Add rest of ingredients except Coconut Fudge Filling. Form dough into 1 inch balls. Lightly press balls in bottom and sides of 24 small ungreased 1 3/4 x 1 inch muffin cups to resemble a cup. Prepare Coconut Fudge Filling. Pour 2 teaspoons of filling into each cup. Bake 19 minutes or until firm. Slightly cool. Carefully remove cups to wire rack.

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Coconut Almond Macaroons

3 egg whites
1/4 tsp cream of tartar
1/8 t. salt
3/4 c. sugar
1/4 tsp almond flavoring
2 c. flaked coconut
9 candied cherries (quartered)

Preheat oven to 300 degrees. Cover baking sheet with parchment paper or foil. Beat first three ingredients in small bowl on high speed until foamy. Add sugar, one tablespoon at a time, while continuing to beat until mixture is stiff and glossy being careful not to underbeat. Pour into medium bowl. Gently fold in almond flavoring and coconut. Drop by teaspoonfuls onto prepared baking sheet approximately 1 inch apart. Put 1 piece of cherry on top of each cookie. Bake for 23 minutes until edges are lightly browned. Cool for 10 minutes before removing to wire rack.

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Coconut Meringue Cookies

1/2 c. egg whites
1 1/4 c. sugar
1/4 tsp salt
1/2 tsp vanilla flavoring
2 1/2 c. flaked or shredded coconut.

Preheat oven to 325 degrees. Grease baking sheet or cover with parchment paper. Beat egg whites in large bowl at high speed until foamy. Slowly add sugar 1 tablespoon at a time. Continue beating until stiff and glossy being careful not to underbeat. Blend in salt, vanilla flavoring and coconut. Drop by heaping teaspoons onto baking sheet approximately 2 inches apart. Bake 18 minutes or until set and lightly browned. Cool for several minutes and move to wire rack.

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Coconut Macaroon Bars

3/4 c. all purpose flour
1/4 c. confectioners sugar
1/4 c. butter (room temperature)
1/2 tsp. almond flavoring
1 egg yolk
1 c. walnuts (chopped)
1 can (14 oz) sweetened condensed milk
2 2/3 c. flaked coconut
1/2 c. semisweet chocolate chips

Preheat oven to 350 degrees. Grease 9 x 9 square pan. Mix first five ingredients with spoon (dough will be crumbly). Gently press into prepared pan. Bake 13 minutes or until edges are golden brown and center is firm. Mix together walnuts, milk and coconut and pour over baked layer. Bake an additional 25 minutes or until lightly browned. Immediately pour sprinkle with chocolate chips and let stand until chips are softened. Spread carefully. Chill uncovered for 1 – 2 hours until chocolate is firm. Cut into 6 by 4 rows. Store covered in refrigerator.

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Coconut Surprises

3 ounces cream cheese
3/4 teaspoon artificial sweetener (liquid kind)
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
1 teaspoon walnuts (chopped)
1/4 cup moist shredded coconut

Cream the cream cheese with a spoon until a fluffy consistency. Mix in the liquid sweetener with the zests and nuts. Form dough into a dozen balls about 1″. Roll the dough balls in the shredded coconut. Put in refrigerator and allow to chill and firm up. Makes 12 cookies.

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