Coconut Ice Cream with Toasted Coconut

This toasted coconut ice cream is absolutely divine! I saw this recipe in an ice cream recipe book quite some time ago, and I have been wanting to make it for so long. I was a little nervous about the recipe because of the egg in the mixture, as I tend to always make ice creams that require no cooking, but I decided to take the extra time with this one. If you are a fan of coconut, you should really try out this incredible toasted coconut ice cream. However, if you are one of those crazy people, and you are “repulsed” by the thought of coconut, then maybe you shouldn’t! I hope there are more coconut lovers out there than haters, because people who hate coconut just make me sad. If you do love coconut like I do, than you’ll love this toasted coconut ice cream. Enjoy!

Recipe for Coconut Ice Cream with Toasted Coconut

INGREDIENTS

1 1/2 cups of whole milk
1 1/2 cups of heavy whipping cream, divided
2 1/4 cups of sweetened shredded flaked coconut, divided
4 egg yolks
3/4 cup of granulated sugar
1/4 cup of coconut cream (I used Trader Joe’s)
1 tsp. of pure vanilla extract
A little less than 1/8 tsp. of almond extract (optional)

DIRECTIONS

In a large pot, mix together the whole milk, 1 cup of the heavy whipping cream, and 1 1/4 cups of the coconut. Set over medium heat and cook until bubbles form around the edge of the mixture, about 5 – 7 minutes. Remove from heat and let sit for 20 minutes.

Pour the milk mixture through a fine mesh sieve into a large bowl and press down on the coconut to extract as much flavor as possible. Then discard the coconut. Pour the strained milk mixture back into the pot and set back over medium heat. Cook again until bubbles form around the edge of the milk, about 5 – 7 minutes.

While the milk mixture is heating, separate out the egg yolks and place into a medium sized bowl. Add in the remaining 1/2 cup of heavy whipping cream and the sugar. Mix the ingredients until well-combined.

Carefully scoop out 1/2 cup of the hot milk mixture and add into the egg mixture. Mix until smooth. Then carefully pour the egg mixture into the pot with the hot milk mixture. Cook over medium heat, stirring constantly, until a custard forms. The custard should coat the back of the wooden spoon when it is ready. Do not let the mixture come to a boil. It should take about 7 – 9 minutes for the custard to form. Once the custard coats the back of the spoon, remove from heat. Stir in the coconut cream and mix well. Pour into a large bowl and add in the vanilla extract and almond extract.

Partially fill a large enough bowl that will fit the bowl with the ice cream mixture in it with cold water and ice cubes. Then set the bowl with the ice cream batter into that bowl. Stir occasionally. Once the mixture is cooled, cover with a lid or tightly with plastic wrap. Put in the fridge for at least 4 hours, or overnight.

While the mixture is chilling, toast the coconut. Put the remaining cup of coconut into a small frying pan and set over medium-high heat. Cook, stirring frequently, until the coconut and toasty and lightly browned, about 5 minutes. Remove from heat and pour into a bowl. Allow it to cool and then seal in an airtight container until ready to use. 

Pour the chilled ice cream mixture into the bowl of an automatic ice cream maker and make the ice cream according to manufacturer directions. When the ice cream is the consistency of thick whipped cream, add in 1/2 cup of the toasted coconut and continue the mixing in the ice cream maker until done. Then transfer the ice cream to an airtight container and place in freezer for a couple hours before serving.

Top each serving with the leftover toasted coconut, if desired.

Recipe makes approximately 8 servings.

Recipe Adapted from: Williams Sonoma Ice Cream

Best Coconut Macaroons Ever with Chocolate & Almonds

These macaroons are a new and improved version of the coconut macaroons I love to make. This recipe adds in almonds and dark chocolate to the mix – yum! Many friends have mentioned to me how much they like the macaroons and the coconut truffles so I thought combining the two recipes would be a great idea. And it was. Enjoy!

Recipe for Best Coconut Macaroons Ever with Chocolate & Almonds

INGREDIENTS

1 14-oz bag of sweetened shredded flaked coconut
1 14-oz can of sweetened condensed milk

2 Tbsp. of all-purpose flour
2 tsp. of vanilla extract
1 1/2 tsp. of almond extract
1 cup of finely chopped almonds
8 oz of semisweet baking chocolate squares, broken in half

DIRECTIONS

Combine the coconut, condensed milk, flour, vanilla extract, almond extract, and finely chopped almonds in a large mixing bowl. Mix until it is well blended. Cover the bowl and put it into the fridge for at least 3 hours.

Preheat the oven to 330 degrees. Line baking sheets with parchment paper.

Use a cookie dough scoop to scoop up the mixture. Use your hands to form into 1 1/2 inch balls and place on the baking sheet, leaving an inch of space between each. Place in oven and cook for 20 – 23 minutes, or until tops are golden. Remove pan from oven and allow to cool completely.

Once macaroons have completely cooled, place the chocolate into a small saucepan and set it over low heat. Stir constantly until the chocolate melts. Turn off the heat. Use a fork to drip chocolate over the cooled macaroons (using as much or as little chocolate as you like). Place macaroons in the fridge until the chocolate hardens, then remove from fridge and store in an airtight container.

*Recipe makes about 30 coconut macaroons*

The cookie dough scoop makes shaping so much easier!

Coconut Truffles

Cookie dough truffles get the first prize as being the fan favorite, but for coconut lovers, these coconut truffles are the winner. I’ve been told by these coconut lovers that the coconut truffles are way better than Mounds or Almond Joy bars, and even quite a few non-coconut lovers even go back for seconds. These are so delicious! Just do the coconut if you want it to more more mounds-like. To create an Almond Joy effect, add in the toasted almond. You really can’t go wrong either way. Enjoy!

Recipe for Coconut Truffles

INGREDIENTS

1 14-ounce bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
3 – 4 Tbsp. of all-purpose flour
2 tsp. of vanilla extract
1 1/4 tsp. of almond extract
16-ounces of semisweet baking chocolate squares, broken in half
Toasted almond, whole or cut in half (optional)

DIRECTIONS

Place the coconut, condensed milk, almond extract, vanilla extract, and flour in a large mixing bowl. Mix together until well incorporated. Cover the bowl and put into the fridge for 2 hours or more. Line a few containers with parchment paper. Once the mixture is chilled, use a cookie dough scoop to roll 1 to 1 1/2-inch balls and place each one into the prepared containers. If using the almonds, press one almond in the middle of a coconut ball so it sticks (the ball may flatten, but that is ok). Cover the containers with foil and place in the freezer for 2 hours or longer.
Place chocolate squares into a small saucepan. Place a double boiler filled one-quarter full with water over the stovetop set on medium-high heat. When the water simmers and you see steam, put the saucepan with the chocolate on top of the double boiler. Let the chocolate melt completely, frequently stirring until it is melted. Take one container of the coconut balls out of the freezer. Remove the melted chocolate from heat. Use a spoon to drop one or two coconut balls into the melted chocoalte. Coat entirely with the chocolate, and then place one a baking pan lined with a silicone baking mat or parchment paper. Continue dipping until each coconut ball is coated, and then repeat the process with the rest of the frozen coconut balls (taking one container out of the freezer at a time). Once all are coated, place the baking sheet in the fridge to cool and allow the chocolate to harden. They will be ready to devour within 30 minutes or less. ENJOY!

***Original Recipe***

Coconut Macaroons – No Egg!

I really like to make macaroons because they are easy to make and because Greg loves them so much. I can remember eating my mother’s macaroons as a child. When I got married I asked her about the recipe, and she told me  to search the web for recipes that use condensed milk rather than egg whites. And so the searching and baking began…

It took me quite a while to perfect the macaroon recipe. Although the macaroons have always tasted delicious, they would spread way too much and get really gooey.  To prevent the spreading, I learned to add flour to the batter. It is also an absolute MUST to bake the macaroons on a baking sheet lined with parchment paper or a silicone baking mat, otherwise they will stick to the pan and be destroyed – and that would be very sad.

After making macaroons and handing three of them to Greg with a glass of milk, I asked him to describe the macaroons for me. All he could come up with was: “they are good and coconutty.” No wonder he has never written me any love poems…

To get a better description, I asked a friend. She described them like this: “It is funny because I am not sure I have ever considered myself a coconut lover but the macaroons are so amazingly good and addicting – I can never have one or even two for that matter. They are sweet, but they also have a toasted nutty flavor that is irresistible. They are chewy but they melt in your mouth at the same time. Ohhh, so yummy!”

These macaroons really are pretty incredible. Even if you’re not a coconut lover, you will fall in love with them – I promise!

Recipe for Coconut Macaroons

INGREDIENTS

1 14-oz bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
1 1/2 tsp. almond extract
2 tsp. vanilla extract
2 – 3 Tbsp. of all-purpose flour

DIRECTIONS

In a large mixing bowl, mix together the coconut, condensed milk, flour, almond extract, and vanilla extract until well incorporated. Cover and put bowl in the fridge for several hours; overnight if needed.

Use a cookie dough scoop to scoop batter and then roll with your hands to form 1 1/2-inch balls. Place each ball on baking pans lined with a silicone baking mat or parchment paper, leaving about 1-inch of space in between each.
Preheat oven to 330 degrees. Bake for 20 – 23 minutes, or until the tops are golden brown.
Immediately transfer macaroons to a plate. Enjoy!

*Makes about 2 1/2 dozen cookies.-Recipe adapted from various sources & then adjusted to my preference-

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