Coconut Peaks Recipe
Coconut Peaks Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I found this gem on a slip of paper in a cookbook I got at a yard sale. The candies get great flavor from browned butter. I've received many requests for this recipe over the years.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 10 min.

Ingredients

  • 1/4 cup butter
  • 3 cups sweetened shredded coconut
  • 2 cups confectioners' sugar
  • 1/4 cup half-and-half cream
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons shortening

Directions

Line a baking sheet with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream.
Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes.
Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes.
Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator. Yield: about 3 dozen.
Originally published as Coconut Peaks in Country Woman Christmas Annual 2001, p39

Nutritional Facts

2 each: 205 calories, 12g fat (8g saturated fat), 8mg cholesterol, 69mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 1g protein.

  • 1/4 cup butter
  • 3 cups sweetened shredded coconut
  • 2 cups confectioners' sugar
  • 1/4 cup half-and-half cream
  • 1 cup (6 ounces) semisweet chocolate chips
  • 2 teaspoons shortening
  1. Line a baking sheet with waxed paper; set aside. In a large saucepan, cook butter over medium-low heat until golden brown, about 5 minutes. Remove from the heat; stir in the coconut, sugar and cream.
  2. Drop by rounded teaspoonfuls onto prepared baking sheet. Refrigerate until easy to handle, about 25 minutes.
  3. Roll mixture into balls, then shape each into a cone. Return to baking sheet; refrigerate for 15 minutes.
  4. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip bottoms of cones into chocolate; allow excess to drip off. Return to waxed paper to harden. Store in an airtight container in the refrigerator. Yield: about 3 dozen.
Originally published as Coconut Peaks in Country Woman Christmas Annual 2001, p39

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