Mexican Coconut Candy
Just two ingredients, couldn’t be quicker. Makes 30.
Ing 14 oz pkg Sweetened Shredded Coconut, 14 oz can Sweetened Condensed Milk
Stir coconut, cond/milk til well-combined. Fill sprayed mini muffin cups to the top, flush w/ pan edge, pressing to tamp down. Bake 350 deg 12-15 min; edges are golden brown. Cool completely in pan.
Vary Dip in chocolate ganache----et voila----a Mounds bar.
Oh, wow!
If I liked coconut....what a GREAT recipe this would be! Will have to try this, for family.
At first glance, I thought they were lemon....we just had an amazing Lemon Mascarpone (w/blueberries) cake, recently.
I’m STILL craving it 😍
The coconut candy sounds awesome! I make Coconut Macaroons at Christmastime; they are a favorite. :)
Caramel Apple Cheesecake Bites
Individual cheesecake bites are a perfect treat, a delicious miniature dessert.
Ing Crust 1 1/2 cup graham crumbs 4 Tbl butter melted 2 TBS sugar Filling: 2 8 oz bars cr/cheese room ½ cup sugar 2 eggs 1 tsp vanilla Apple topping: 2 granny smiths peeled/fine chp ½ tsp cinnamon ¼ tsp nutmeg 2 TBS sugar ½ cup br/sugar ½ cup flour ¼ cup quick cooking oats ¼ cup butter melted caramel sauce for garnish
Instructions press combined graham crumbs, sugar, and melted butter into 12 lined/sprayed muffin cups; press firmly to pack; set aside. Prepare apples; toss/combine chopped apples, cinnamon, nutmeg, 2 TBS sugar; set aside. Filling; elec/mixer smooth cr/cheese, ½ cup sugar. Add eggs one at a time, beating after each. Add vanilla; beat a few sec. Crumble: fork mix ½ cup brown sugar, flour, oats, and ¼ cup melted butter to a coarse crumble.
Assemble Pour in cr/cheese til just below liner tops (about 3/4's full); add a heaping TBS apples atop each, then a heaping TBS or more crumble atop apples.
Bake 350 deg 30-35 min---browning on top. Cool in pan 15 min on wire rack then remove cheesecakes from muffin tin onto wire rack to cool 20-30 min. Fridge at least 2 hours. When ready to serve, set on server, drizzle with caramel sauce/topping.