White Chocolate Coconut Cream Pie Parfaits
Instructions. In a large mixing bowl, whisk together flour, baking soda, baking powder and salt. In a large mixing bowl, mix together butter and sugar. Beat until light and fluffy, about 2 minutes. Add egg and vanilla and mix well. Add the dry ingredients all at once and mix for 5 seconds. Add coconut and white chocolate chips and mix the dough.
White Chocolate Peanut Butter Krispies Quick & Easy Recipes
Instructions. Preheat oven to 350ºF. Prepare a baking sheet with baking sheet by lining with parchment paper. In a medium sized mixing bowl whisk together the flour, salt, baking soda, oatmeal and coconut until well combined. In the bowl of a stand mixer cream together the butter and sugars.
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First, cut/chop the white chocolate into very small pieces. This will ensure easy melting. Put into a microwave safe bowl and add 3 Tablespoons milk. Microwave for 15 seconds— let sit for a minute or two, stir and microwave again for 10 seconds, letting it sit again to soften further. Stir.
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Preheat the oven to 350 degrees. In a small bowl, whisk the flour, baking powder and salt together. Set aside. In a large bowl, beat the sugar and butter together until light and fluffy. Add in the eggs, one at a time until well incorporated. Add in the sour cream and extracts and beat until smooth.
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Instructions. Place chopped chocolate and cream (and butter, if using) in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Stir in ¼ cup shredded coconut (and vanilla extract, if using).
White Chocolate Coconut Truffles Baker Jo's Quick, Easy Truffle Recipe
In a medium bowl, whisk the flour, baking powder, and salt together until well combined. Set aside until needed. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute.
White Chocolate
Instructions. First, set up a double boiler. Bring a few inches of water to a simmer in a saucepan, and set a heat-proof bowl on top of the saucepan. The bowl should rest on top of the saucepan without touching the water. Measure the white chocolate chips and cream into the bowl, and stir until melted and smooth.
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Heat oven to 375 degrees. In a large mixing bowl, beat butter, sugar, and brown sugar for at least 4 minutes, or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla. Stir in flour, baking soda, baking powder, and salt. Mix just until combined.
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Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with nonstick spray. Dust with granulated sugar. Set aside. In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a small mixing bowl, stir together the coconut milk, buttermilk, and coconut emulsion. Set aside.
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In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla bean. Combine the flour, baking powder and salt. Then, add to butter mixture and mix well. Stir in the white chocolate, coconut, 1/2 cup macadamia nuts, and lemon zest. Turn the batter into a greased 9×13-inch baking pan.
Matcha white chocolate with coconut and raspberries recipe • Teafolly
Directions. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray 2 cookie sheets. Combine butter, sugars, and egg in a bowl using a wooden spoon, not an electric mixer. Grate lime zest into the mixture. Stir in 1/2 to 3/4 teaspoon lime juice. Combine flour, white chocolate chips, baking soda, and salt in a separate bowl.
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Add the cooled butter to a large mixing bowl before adding an egg, white and brown sugar, vanilla extract, and beating together. The batter won't fluff up like normal batter because you're used browned butter and not room temp butter. Stir in the coconut, flour, baking soda, salt, and white chocolate chips.
Paleo Coconut White Chocolate Fudge
Preheat your oven to 350 degrees F and spray a bundt pan with non-stick cooking spray that contains flour. Combine dry ingredients. Add flour, baking powder, and salt to a small bowl. Whisk until combined. Cream the butter and sugar. Add the butter and sugar to a large bowl and beat with an electric mixer until fluffy.
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Carefully microwave in 20-second intervals, stirring in between each interval, until melted and smooth. Alternatively, you can melt it using a double boiler on the stove, stirring occasionally. Stir in ¾ cup shredded coconut until distributed. Cover the bowl and chill in the refrigerator for 4-6 hours or until firm.
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Scrape up and down the sides of the bowl, then add the melted butter and white chocolate mixture. Whisk on low (speed 2) for 1-2 minutes, until fully combined. Scrape the bowl again and add the dry ingredients. Mix on low (speed 2) until combined and a few streaks of flour remain.
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Making White Chocolate Coconut Truffles: Add 1⁄2 cup desiccated coconut and vanilla extract to the melted white chocolate bowl. Stir well until combined. Let it cool completely. Cover the bowl and chill in the refrigerator for 2-4 hours or until firm. Take the chocolate mixture out of the fridge and unwrap the bowl.
