Wow, I can't believe it's been two weeks since I last posted... oops!
It's just been so nutty around here. We all went through a round of colds last week, then we had to prep for family visiting, and all of that. If you follow me on Facebook, you may have noticed that I attempted to make something up for Treat Bag Tuesday last week, which was a total failure TWICE. Actually twice and a half. So I pitched that whole attempt out the window, out of total frustration. Ugh.
So here we are, yay!
For a long time, I wasn't really partial to coconut. I liked it raw out of the shell, and I love coconut milk (especially in Thai curries, yum!), but I didn't really have much use for coconut baking or candies... then whammo! I don't know what triggered my love for it all of a sudden. Maybe my trip to Thailand when I was in college? My desire to move someplace warm and never have to see mittens again?? Who knows. All I knows is, I loves me some coconut.
Toasted Coconut Mounds
1 1/2 cups flaked or shredded coconut (I use unsweetened)
1 cup icing sugar
2 Tbs butter, softened
2 Tbs cream
1/2 tsp vanilla extract
1 Tbs corn syrup
Chocolate for drizzling or dipping (optional)
Preheat your oven to 375 degrees.
Pop into your oven and bake until just golden brown on top and at the bottom edges, and your kitchen smells of coconut - about 5 to 7 minutes, depending on your oven.