Coconut Pecan Spread

Coconut seems to be one of those foods that people have a definite opinion on:  you either love it or hate it.  Janna and I both love it.  LOVE.  And what better way to enjoy coconut than combined with crunchy pecans, mixed into a messy, delicious batch of sweet custard and piled high onto a Dark Chocolate Cupcake? Okay, so maybe there are some other equally delicious ways to eat it, but it’s hard to beat that yummy combo!

This blog post just happened to coincide with my nephews birthday.  It’s a labor of love for me to make birthday cakes for the family whenever possible, and this time the request was for German chocolate cupcakes.  So, I baked 2 dozen Dark Chocolate Cupcakes, topped them with the spread and delivered them to the birthday boy, all the while snapping pictures, of course.

This spread is more than just a cupcake topping.  It’s pretty versatile and can be used as a filler or frosting for layer cakes, a topping for ice cream, a finishing touch for cinnamon rolls…the sky’s the limit!  However you do it, enjoy!
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Ingredients
:
1 12 oz can evaporated milk
4 egg yolks
1 1/2 tsp vanilla extract
1 1/2 cups granulated sugar
3/4 cup unsalted butter
10 oz sweetened flake coconut
1 1/2 cups chopped pecans
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Directions:

In a large saucepan, whisk together the milk, egg yolk and vanilla until well blended.  IMG_5513Add sugar and butter and cook on medium heat until thickened, stirring constantly, about 10-12 minutes.  Resist the urge to turn up the heat to avoid scorching

Once thick, remove from heat and stir in the coconut and pecans until well combined.  Allow mixture to cool completely before using as a spread or filling.

Makes about 4 cups.
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White Chip Coconut Cookies

If you love coconut as much as I do, this is the cookie for you!  Sweet and chewy, they stay soft, AND they freeze incredibly well.  Just bake a batch and you will see.  ~Joanie

Ingredients:
1 ⅔ cups all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ (1 ½ sticks) butter, softened
⅔ cup packed brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 large egg
1 ½ cups white baking chips
1 ½ cups flaked coconut plus extra for topping
1 cup chopped candied pineapple (optional)

Directions:
Preheat oven to 350 F. 

In a small bowl, combine flour, baking powder, baking soda, and salt.  Set aside.

In a large mixing bowl, beat butter, sugars and vanilla until creamy.  Beat in the egg, then gradually stir in the flour mixture.  Stir in white chips, coconut and chopped pineapple (if desired).
 

Drop by rounded tablespoon onto un-greased cookie sheet.  Mine were about 1 inch.  Top with a pinch of coconut.

Bake approx 10 minutes or until edges are slightly brown and coconut is toasted.  Consume by the handful.  Makes about 4 dozen.