Best 6 Coconut Patties Recipes

FLORIDA CHOCOLATE-DIPPED COCONUT PATTIES

Steps:

• Make the coconut filling: In a medium heatproof bowl set over a pan of simmering water, whisk together the confectioners' sugar, butter, egg white, and salt until very liquid and warm to the touch, about 10 minutes.
• Remove from the heat and, with a spoon, stir in the coconut and vanilla until well combined. Cover with plastic wrap and refrigerate for 1 to 2 hours, up to overnight.
• When ready to coat the coconut, in a small heatproof bowl set over a pan of simmering water melt the chocolate. When almost melted, turn off the heat and let the chocolate continue to melt completely, stirring occasionally. Keep the bowl over the warm water.
• Form the balls: Line a small tray with parchment paper. Using a scant ounce of the coconut mixture, roll into a small ball and place on the parchment-lined tray. Repeat with the remaining mixture, forming 18 balls.
• Arrange 18 paper or foil minicups on the tray. Place additional coconut in a shallow pan or bowl. Gently place 1 of the balls into the warm melted chocolate and, using 2 forks, roll the ball in the chocolate until well coated. Lift (do not pierce) the coated coconut ball with one of the forks, allowing some of the chocolate to drip back into the bowl. Roll in the additional grated coconut, if desired, and carefully place in 1 of the prepared cups. Repeat with the remaining coconut balls and melted chocolate. Refrigerate until the chocolate has hardened and use as desired.

COCONUT-CHOCOLATE PATTIES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.
• In a medium bowl, combine toasted coconut, almond extract, and melted chocolate. Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet. Repeat with remaining mixture. Place in the refrigerator until cookies are set, about 20 minutes. Keep in refrigerator until ready to serve.

CHOCOLATE-COCONUT PATTIES

Steps:

• Mix condensed milk and coconut extract together in a bowl. Beat in confectioners' sugar using an electric mixer until dough is not too sticky. Mix in coconut flakes. Add additional sugar until dough is no longer sticky.
• Roll mixture into small, 1-inch balls and flatten into patties. Place on a cookie sheet covered with waxed paper and let dry, 2 hours to overnight, flipping at least once so both sides dry out.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Dip 1 side of each patty into melted chocolate and let set, about 15 minutes. Dip other side and let harden, about 15 minutes more. Serve at room temperature or refrigerate.

SALMON PATTIES WITH WHITE AND GREEN ASPARAGUS AND COCONUT CURRY SAUCE

Steps:

• In a medium bowl, mix together ingredients. Season with salt and pepper. Roll the patties in extra breadcrumbs and transfer to a hot saute pan with the olive oil. Pan fry until golden, about 2 minutes for each side. Plate the patties with white and green asparagus and coconut curry sauce.
• In a small saucepan over medium heat, add all ingredients. Reduce until the sauce coats the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper. Add 1-ounce water if the sauce is too thick.;
• In a large saute pan over high heat, heat enough olive oil to coat the pan. Add the asparagus and minced onion. Saute until glazed, about 2 minutes. Season with salt and pepper.
• PROCEDURE: Plate salmon patties in center of plate and nap with curry sauce, surround with asparagus and serve warm.

COCONUT PATTIES

Steps:

• Preheat oven to 350 degrees. Use an ice pick or screwdriver to poke holes in the "eyes" of the coconut, and drain milk. Reserve milk for another use. Place coconut in the oven for 15 minutes. Wrap in a cloth towel, and hit with a hammer to crack open. Remove coconut from hard outer shell; discard shell. Use a vegetable peeler to remove thin brown coating from coconut. Grate coconut on the large holes of a box grater to yield 4 cups.
• Combine grated coconut, brown sugar, nutmeg, and water in a medium saucepan; cook over medium-low heat, stirring until sugar has melted and coconut is thoroughly coated, 3 to 5 minutes. Transfer to a bowl, and add butter, stirring until it is melted. Cool to room temperature.
• Lightly dust a clean work surface with flour, and divide dough into 2 pieces. Roll each piece to 1/8 inch thick. Use a 3 1/2-inch-round cutter to cut out disks. Reroll scraps; cut additional disks.
• Make an egg wash by combining egg and cream in a small bowl. Place 1 generous tablespoon coconut filling on each disk. Apply a light coating of egg wash to edges using a pastry brush. Fold into half-moon shapes, and press edges together with the tines of a fork to seal.
• Place patties on a baking sheet lined with a Silpat (a French nonstick baking mat) or parchment paper. Bake for 20 to 25 minutes, until golden brown. Transfer to a wire rack to cool.

1931 COCONUT PATTIES

Steps:

• Combine sugar and cocoa.
• Add milk and water.
• Boil to soft ball stage (234-238).
• Cool to room temp.
• Add coconut and nuts.
• Add butter and flavoring.
• Beat until mixture begins to thicken.
• Drop onto waxed paper by tablespoonfuls.
• This is an old recipe and dosen't give cooking time,I'm posting how long it takes me.