Recipe - REAL Samoan Panipopo!

I heard something disturbing this morning. One of my girls told me that she was Googling recipes for Panipopo and came across some that called for store-bought, ready-made dough.. which you would then proceed to roll into dough balls...

NO!

\"coconut Cream\"

NO NO NO!

Oh, and NOOOOO!

It's not THAT difficult to make real Panipopo dough from scratch - the store-bought stuff is too generic and... just not right!

So don't be lazy. I'll walk you through it...

By the way,THANK YOU so much Auntie for entrusting me with your top secret recipe, but... um... you might want to close your eyes now...because I'm sorry.. but if I don't share, I'm scared a whole generation of people will think it's okay to make Panipopos with store-bought dough balls... *sigh*...

Right. Let's start from the beginning.

For those less fortunate out there who don't know, panipopos are a Samoan dish usually eaten as a dessert or with a hot beverage, preferably Koko Samoa. Its name says it all:

Pani = bun (not 'bread')

Popo = Coconut, specifically mature coconuts that are ready to be 'milked' lol... Eh, you know what I mean.

So, coconut buns. Hot, steamy buns baked in a pool of sticky, sweet coconut cream sauce that you can use for further bun dipping... mmmm....

I've come across a few variations of the recipe. Some of them will call for eggs and milk, which results in a more 'bread' like consistency... I'm not a fan of that one because the bread then tends to soak up too much of the coconut cream sauce and get too mushy. But hey, if you like mushy, go for gold...

...and go to Google, cause this version (my Auntie's recipe) produces a more, "springy" type of bun that's still moist and spongy... and is way better.

Because I said so.

Okay, you'll need these ingredients:

The Bun

Standard Flour
Salt
Butter
Sugar
Dry Active Yeast
(VERY warm) Water

The Sauce

Coconut milk or cream (pe'epe'e)
Sugar
Flour (for thickening)

The Cook

Confidence
Good reading skills
Faith in me
A sense of adventure

Don't panic that I haven't put any measurements up there. This recipe is flexible. Just pay attention.

Four cups of flour (and I'm talking about coffee mugs, not the measurement cups) will fill about two-and-a-half to three 15-1/2" x 10-1/2 apas (pans). With around 24 buns a pan, that's like 60 buns all up, more than enough for 'cup teas' at home.

The rest of the measurements will follow the number of cups of flour you use. If you use 4 cups flour, you'll need 4 spoons of sugar and 4 spoons of yeast. If you want to feed the neighbours too and go for 8 cups of flour, then use 8 spoons of sugar and 8 spoons of yeast.

You with me so far?

Cool.

Here's how we do it. Watch:

The Flour Mixture

First, dump our flour (let's say its 4 coffee mugs full) into a bowl. Toss in a 'pinch' of salt - half a teaspoon is good if the word 'pinch' makes you nervous.

See that block of butter there? It's been sitting at room temperature for a while, so it should be 'softened' now. Since my hands are always clean, I'm gonna break off some of that butter (maybe start with about 50 grams which is like a quarter cup, but YOU Google the conversion)... and I'm just gonna rub that butter into the flour.

MILI Mili mili mili mili mili mili mili... ma koe MILI Mili mili mili mili mili....

What I want is a consistency that's crumbly but kinda 'silky' at the same time, so I might need to work more butter into the flour, but make sure it doesn't get too greasy.

When the mixture is just right, I make a well in the middle of the bowl and chuck in my 4 heaping spoons of sugar... don't get too fussy about the spoon measurement here. With practice, you'll figure out how sweet you like your buns to be, and the sugar is more for yeast development anyway.

The Yeast

Okay, now it's time to grab another (smaller) bowl for the yeast. Apparently, yeast works better in either a metal or glass / ceramic bowl, so try to avoid plastic. Plastic is never good.

Anyway, since we used four cups of flour, we're going to put 4 heaping teaspoons of active dry yeast into the second bowl. Get the tap to run REALLY warm, but not too hot, and pour maybe 2 cups of that warm water over the yeast. Use your hands or a spoon to break up the yeast and stir till its fully dissolved - add more warm water if necessary to do that.

This yeast water (which should be milky grey in color and smell like yummy bread now) goes into the flour mixture, in the well you made with the sugar.

Mix-Up Mix-Up

Grab that long wooden spoon your mum reserves for special hidings and 'fold' together all the ingredients now, scraping the flour from the sides of the bowl into the middle, then up and over again till everything is combined nicely. Keep that tap running, cause you'll need to mix in more warm water in order to get the perfect consistency...

When it's ready, your mixture will look like a really thick, sticky pancake batter. It should be fairly solid, but if you shake the bowl a little, the batter should 'jiggle'...

Okay, now cover that bowl with a damp dish towel and put it in a warm, dark place to rise for an hour.

The Dough

When you come back to it, the dough should be double its size with lots of little holes in it. Your whole house should be smelling like home baking by now.

It's time to knead the dough, which means you just dump a lot of fresh flour on a counter-top (I like to spread it out like a thick white blanket) and turn the holy, sticky dough out onto it. Then, working from the edges of the flour 'blanket', I fold the new flour into the sticky stuff and flatten and squeeze and knead until you can form the dough into a smooth, round shape that's got a little bit of flour dust on the outside.

IMPORTANT NOTICE: Do NOT knead the dough for too long. You need to stop working it while it's still relatively soft when we squeeze it. We want buns, not bagels... or teething rings...

Okay, cover the dough and let rise again for another half hour.

The Buns

When you come back, preheat the oven to about 200 degrees (on a NZ oven ), THEN...

...cut the dough into chunks (about half a fist size), roll into thick 'strings', and tie each into a knot. This shape helps the coconut cream sauce to flavour more parts of the bun, but if you have trouble with it, you can also just roll a boring dough ball. Up to you.

[If you find that the dough is still pretty sticky when you come back to it, go ahead and knead it again with a little more flour... just till it's dry enough to work with, but still soft and spongy.]

Fill each pan with the buns, leaving enough space between them to allow for more dough rising and to let coconut cream sauce in.

After you've done all the buns, let them sit for a bit cause we need to do the coconut cream sauce.

The Coconut Cream Sauce

Fresh is always best, right... So if you've got a coconut tree somewhere, get somebody to climb it. If not, then the best coconut cream you can buy is in a carton, made by these guys ==> KARA

Otherwise, you're going to have to settle for canned coconut cream. Ala's make a pretty okay canned pe'epe'e.

Okay, pour two cans or a 200ml carton of pe'epe'e into a container, work half a cup of flour and water into a runny paste and dump that in there as well, then top up with more water until we have enough sauce for all the pans. We should be able to fill the pans so that the coconut cream sauce covers at least half the height of the buns.

[EDIT: While the buns are cooking, check to make sure the sauce doesn't reduce too much. You may have to add more sauce so that there's plenty for dipping, but add it early enough so that it has a chance to come to the boil before the buns are ready. Let's just say raw coconut milk, if you drink enough of it, can make a great laxative.]

But before we start pouring though, we need to sweeten the coconut cream sauce. You do this according to your own tastes, but remember... for some reason the cooking process gets rid of some of the sweetness, so just make sure you add enough sugar into the sauce so that it's couple notches SWEETER than you think it should be.

Bake in the Oven

RIGHT! So the oven is hot now, the buns have risen just a little bit more in their pans, and you've got a container (jug? pitcher? large bowl?) full of sweetened, thickened coconut cream sauce. The only thing left to do is pour the sauce into the pans, chuck them in the oven, wait maybe 20 - 30 minutes for the sauce to come to a boil and the tops of the buns to become a golden brown, and take the pan out and mmmm...... But wait, there's a LITTLE bit more...

While the buns are cooling, you might want to brush sugar water over the tops to prevent them from getting dry.. but I think covering the apa with tin foil (only after they're out of the oven) or a damp cloth will do the same thing.

Eating Panipopo

Congratulations!! We've just made AUTHENTIC Samoan Panipopo. You can burn your mouth on them now, I know you want to... but I like panipopos best after they've been sitting... marinating... for maybe an hour after they came out of the oven.

Serve them in a shallow bowl, spooning more sauce over them for extra dipping, and with a hot cuppa something nice to drink on the side.

They're also GREAT the next day, even if you have to heat them up (for less than a minute) in the microwave.

Ia. Ua uma upu.

:)

Recipe - REAL Samoan Panipopo!

http://1samoana.com/samoanlikeme

Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don't have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.

This recipe makes about 30 pieces of Suman Moron 4-inches long each.

\"coconut Milk\"

Ingredients:

• 2 cups glutinous rice flour
• 6 cups ordinary rice flour
• 2 kilos grated coconut meat
• 1 big can evaporated milk
• ½ kilo white (refined) granulated sugar
• 1 kilo muscovado sugar
• 30 chocolate tableya, melted with 1/4 cup water
• 1 bar cheddar cheese (julienned)
• 1 cup chopped peanuts
• 1 small bottle vanilla extract
• 8 cups boiling water
• about 30 pieces banana leaves, cut into rectangles (8″x10″)

Cooking Instructions:

• In a basin, place the grated coconut meat and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as alternative.)
• Mix the 2 types of flour well until thoroughly incorporated. Divide the flour mixture equally into two parts.
• Squeeze the grated meat when the coconut mixture is already cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk equally into two parts.
• In a thick-bottomed pan, place ½ of the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep on stirring while cooking the mixture. At first, uneven lumps will form. But as you keep stirring, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Set aside to cool.
• To the second half of flour mixture, add the remaining coconut milk. Then pour about half of the white sugar and the evaporated milk. Mix thoroughly. Place in a separate pan and cook over medium heat while stirring continuously. Remove from the heat when the mixture is thickened. Set aside to cool.
• Pass the banana leaves over the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
• Take a heaping tablespoonful of the first mixture (chocolate) and place on the banana leaf wrapper. Sprinkle a little cheese on it before rolling, with the banana leaf covering the mixture. Therefore, you hands won't be touching the mixture being rolled.
• Take another heaping tablespoonful of the second mixture (milk) and do the same process.
• Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors fused together.
• Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
• Repeat the process until all of the two mixtures have been wrapped.
• Steam for about 45 minutes to 1 hour.
• Let cool before serving.

Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.
Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

Simple No Bake Chocolate Macaroon Recipe

This recipe was a favorite of my sister and I. We loved it when my mom would make these. When we were old enough to cook, the house always smelled like chocolate macaroons. I think we made this recipe about a couple of times a week. They are very easy to make and super yummy to eat! Another thing I like about this recipe is that you don't use a lot of dishes, so clean-up is a breeze as well. These cookies are great if you are in a pinch and need to make something delicious in a hurry. Another great thing is the ingredient list is very short and most things I'm sure you will be able to find in your very own kitchen.

I hope you enjoy making these macaroons as much as I know you will enjoy eating them.

Coconut

What you need to make the macaroons:

2 cups granulated sugar

1/2 cup butter

1/2 cup milk

6 tbsp cocoa

1/2 cup fine shredded coconut

3 cups oatmeal

1-2 cookie sheets waxed paper

1. Combine the first four ingredients together in a large pot and bring to a boil for about 2-3 minutes, stirring constantly.

2. Take pot off of stove and add the coconut and oatmeal. Mix until everything is coated.

3. Place on a wax paper lined cookie sheet by heaping tablespoon-fulls. To have these cookies ready quickly, cool in refrigerator, or leave and let cool to room temp.

Enjoy!

Note: You may need to double batch these cookies as they will disappear fast!!!!

Simple No Bake Chocolate Macaroon Recipe

Easy Cooking and Baking Recipes. A place to print simple delicious recipes and post your own to share with others.

http://easycookingandbakingrecipes.blogspot.com/

M. Robinson

My 5 Minute Healthy Chocolate Fudge Recipe - Yes It's Healthy

As a Certified Nutrition Specialist, I like to find ways to prepare delicious foods that most people can't believe are actually healthy for you. If you have a sweet tooth like me, I'm sure you've tried to find ways to still enjoy sweet treats, but also try to make them healthier than typical junk food desserts.

The major problem with most so-called "healthy" desserts is that most companies attempt to make them healthier by reducing the fat content and thereby increasing the sugar content or artificial sweeteners... there's nothing healthy about either of those!

\"coconut Milk\"

Below is my famous healthy chocolate-peanut-butter fudge recipe that takes only 5 minutes to make and is really simple. The great thing is that I use no added sugars, no artificial sweeteners, and all healthy fat sources. You'll see why below.

My healthy chocolate-peanut-butter fudge recipe (peanut butter can be omitted if you prefer plain chocolate):

• Extra dark chocolate bar (3-4 oz bar works well -- look for at least 70% cocoa content, between 70-85% -- this minimizes the sugar content)
• 4 or 5 Tbsp of your favorite organic nut butter (almond butter, cashew butter, peanut butter all work well)
• 2/3 to 3/4 cup of organic coconut milk (great source of healthy saturated fats from medium chain triglycerides - MCTs)
• 2 tbsp rice bran (additional healthy fiber source)
• 2 tbsp oat bran (more healthy fiber including soluble fiber)
• 1/2 cup raw pecans, almonds, or walnuts (yes, more healthy fats, antioxidants, and tons of vitamins/minerals)
• 1/2 cup dried cranberries or raisins (optional based on your tastes)
• 1 tsp vanilla extract
• a little stevia to lightly sweeten (stevia is a natural non-caloric sweetener as opposed to harmful artificial sweeteners)

Start with the coconut milk, nut butter, and chocolate bar in a medium saucepan and put it on the lowest heat possible. Continuously stir as the chocolate, coconut milk, and nut butter melts together. Once these melt together add in all of the other ingredients and stir together very well.

Once everything is mixed well together, spread the mixture onto some waxed paper laid out in a baking dish and throw it in the fridge to solidify.

Now you have some of the healthiest chocolate fudge ever known to man!

Keep in mind that you still need to keep your serving portions small because this is still a calorie-dense snack even though it is super-healthy. The good news is that it is lower in sugar and calories than typical fudge and has loads more nutrition than any typical fudge.

Enjoy! Tell your friends that Trainer Mike Geary gave you this recipe.

My 5 Minute Healthy Chocolate Fudge Recipe - Yes It's Healthy

Check out these 5 tips to Get a Flat Stomach faster with no bogus diet pills or useless "abdominizer" gadgets.

Good luck with your fitness goals!

Mike Geary,
Best Selling Author - The Truth about Six Pack Abs

Filipino Recipes - Arroz Valenciana (Rice & Meat) Recipe - Pinoy Food

Being the staple food of Filipinos, rice is cooked several ways and Arroz Valenciana is just one of the most favored because you don't have to think of any other dishes to pair it with. It is rice and mixed meats mold into one dish. It is a special rice recipe commonly served during fiestas.

Ingredients:

\"coconut Milk\"

• 1 young chicken (cut into regular pieces)
• 1/2 kilo pork (cut into regular pieces)
• 2 pcs Chorizo de Bilbao (sliced)
• 6 potatoes (quartered)
• 1/2 cup shortening
• 2 segments garlic (macerated)
• 1 onion (sliced)
• 1 cup tomatoes
• 1 cup sweet peas
• 1/4 cup olives
• 3 cups rice (boiled in 2 cups coconut milk and 3 cups water)
• 1 tsp salt
• Slices of hard-boiled eggs
• Slices of sweet red pepper
• Salt, pepper and paprika (to taste)

Cooking Instructions:

• Season chicken and pork meat with salt and pepper. Fry until color is slightly brown.
• In a deep pan, saute the garlic, onions and tomatoes. Then add the potatoes, chicken, pork, and chorizos. Mix well then cover the pan and allow to cook until the potatoes and meat are tender. Add water if needed.
• Add the sweet pepper, sweet peas and olives. Take out some of the stock from the pan and set aside when the vegetables and meat are done.
• Add the cooked rice to the meat mixture and mix thoroughly with a wooden spoon until well blended. Add the remaining stock and seasoning to taste. Cook on low heat until the mixture becomes quite dry.
• Garnish top with sliced hard-boiled eggs, stuffed olives and red pepper slices.

Filipino Recipes - Arroz Valenciana (Rice & Meat) Recipe - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.

Hot Crab Dip Recipe: Cheesy Hot Crab Dip Recipe

If you've never enjoyed the enticing flavors of a savory hot crab dip, then here's your chance to try it out. This is a great hot crab dip recipe that uses canned crab meat (you can also use frozen), which makes it quick and easy to prepare.

If you are making this for a party, instead of a pie pan, you can use a nice baking dish, which will make it ready to serve for your guests. I guarantee that when you plop this wonderfully delicious dish down on the table, people will really enjoy it - many will ask you for the recipe.

\"coconut Milk\"

2 tablespoons margarine or butter

1/2 cup chopped red bell pepper

2 tablespoons sliced green onions

1 garlic clove, minced

2 tablespoons flour

1/4 teaspoon white pepper

1 cup milk

1/4 cup grated parmesan cheese

1/2 cup canned crab meet (or you can use frozen)

1/4 cup cheddar cheese, shredded

Directions

Preheat oven to 350 degrees.

Grease a 9-inch pie pan. Over medium heat, melt the margarine in a skillet. Add in the bell pepper, green onions, and the garlic. Cook for 2 to 3 minutes, stirring constantly, until vegetables are nice and tender.

Stir in flour and bell pepper and let cook for 1 minute. Gradually add in the milk. Cook mixture until it boils; stir constantly. Next, mix in the parmesan cheese.

Remove pan from heat and fold crab meat into mixture. Pour mixture into the greased pan and sprinkle the cheddar cheese on top.

Bake for 10 to 15 minutes until completely heated. Serve with crackers or toasted bread rounds.

Hot Crab Dip Recipe: Cheesy Hot Crab Dip Recipe

Easy to make – fun to drink [http://www.1st-milkshake-n-smoothie-recipes.com]

Coconut Oil Shampoo Recipe

There are many reasons for which you would want to make your own shampoo from scratch. There are two main reasons: first you probably want to avoid the nasty chemicals in the widely available shampoos, and secondly it's actually great chemistry fun.

Shampoos are just like soaps but they have a special property: they protect your natural oils from your scalp and hair. Most soaps use animal fat. But a truly healthy shampoo is based on vegetable fat. Most used one is the coconut oil. Coconut oil shampoos have easy to follow recipes and their results are healthy and lovely to use.

Coconut

To prepare a shampoo you first of all need a well ventilated room or just prepare it outdoors.

Here are the ingredients necessary for a coconut oil shampoo recipe. They are easy to find and also very cheap. You will need:

-- coconut oil
- -water
-- lye
-- glycerol
-- alcohol (vodka)
-- some essential oils for the fragrance

Here are the easy steps of one of the recipes for making a great coconut oil shampoo:

1. Pour the oils in a large pan and mix them together.

2. Wearing protection glasses and gloves, mix the lye and the water. This reaction will produce heat so be cautious.

3. Warm the oils and cool the lye until they reach the same temperature. You will have to do this without mixing them. To do this you should place both containers in the same tray filled with warm water. And allow them to equilibrate their temperatures.

4. Mix the two components together. The result will have a dark color.

5. Stir in the glycerol and the alcohol.

6. Add water.

This is one of the simplest of the many coconut oil shampoo recipes available out there. There are many variations. And you should definitely try them. The coconut oil shampoo is healthy, easy to prepare and very cheap. This way you can avoid all chemicals and other rather toxic products.

Coconut Oil Shampoo Recipe

Sturat loves to write on topics like Coconut Oil Recipes and Coconut Oil Shampoo

Nigerian Salad Recipe - How to Make Your Own

The Nigerian Salad is a special salad recipe native to Nigeria. It is such a unique salad recipe that even if one ingredient is left out, it loses its special taste. This is why Nigerians all over the world always seek this salad recipe in the quest to get the exact taste and richness of the Nigerian Salad. Foreigners who have been lucky to taste this salad also ask for the recipe right after tasting it.

The Nigerian Salad is so filling that it can be eaten as a meal on its own or as a side dish to the various Nigerian Rice Recipes - the Jollof Rice, the Nigerian Fried Rice, the Nigerian Coconut Rice, the Nigerian White Rice and Tomato Stew to name a few. It can also be eaten with the Nigerian Moi Moi. To make the Nigerian Salad with the unique salad taste, you just need to follow the steps detailed below to the letter.

Coconut

The quantities of ingredients stated are what will give a typical taste of the Nigerian Salad. The ratio of the quantities can be halved or doubled and the same taste will be achieved.

Ingredients:

• 1 medium bunch of Lettuce
• 5 medium-sized Carrots
• 4 small pieces of Irish Potatoes
• 2 medium pieces of Cucumber
• 3 medium Eggs
• 1 415 gram tin of Baked Beans in tomato sauce
• 200 grams of Sweet Corn
• 5 pieces of Plum Tomatoes
• Salad Dressing - The Heinz Salad Cream works best with this salad recipe. A close substitute is the Heinz Caeser Salad Cream. Mayonnaise can be used as a last resort but it needs to be diluted with vegetable oil as it is too thick for the Nigerian Salad recipe.

Before you Prepare the Nigerian Salad:

Wash and cook the Irish potatoes till done. The eggs should also be hard-boiled. To save time, the Irish potatoes and the eggs can be cooked in the same pot as they need almost equal amount of time to get done.

1. All the vegetables need to be washed.
2. Cut the lettuce into thin shreds.
3. Scrape and shred the carrots using a grater.
4. Peel and cut the boiled potatoes into sizeable cubes.
5. Peel, remove the seeds and cut the cucumber as shown. If you want more green color in your salad, you may peel the cucumber in stripes.
6. Remove the seeds from the plum tomatoes and cut into small cubes.
7. Place all the cut vegetables in separate containers.
8. Open the sweet corn and drain the preservation water. Rinse the seeds and set aside. Also open the baked beans tin and set aside.
9. Remove the shells of the hard-boiled eggs, slice with an egg slicer and set aside.

Follow these steps when preparing the Nigerian Salad

1. With the exception of the egg, start putting the salad ingredients in small batches into a big salad bowl. You can start with the lettuce, followed by the tomatoes, then potatoes, sweet corn, baked beans, cucumber, carrots then back to lettuce. Repeat the process till all the ingredients are exhausted. This method of making the Nigerian Salad helps the juice from each of the ingredients to seep into others.
2. Now, place the sliced eggs on the salad, covering the top.
3. Cover the bowl and place in the fridge for at least one hour. This is to give all the Nigerian Salad ingredients time to blend with each other. In addition, the Nigerian Salad is best served chilled.
4. Serve with a salad dressing of your choice but as mentioned earlier, the classic Heinz Salad cream works best with the Nigerian Salad.

Notes and Tips.

If you prefer your own salad crunchy, you can substitute the lettuce with cabbage. Instead of taking out the lettuce entirely, you can use the two as the lettuce adds a green color to the salad. Afterall this recipes is not only about the taste but about color too.

The above are the minimum ingredients for making a Nigerian Salad. More ingredients such as boiled macaroni, corned beef, green bell pepper, green peas etc can be added to the Nigerian Salad for varied flavour.

The Nigerian Salad will be good for 24 hours if no salad dressing is added to it.

If you are able to buy a baby cucumber, it may not be necessary to remove the seeds.

Enjoy!

Nigerian Salad Recipe - How to Make Your Own

I am Maky Patrick. More Nigerian Recipes can be found at http://www.allnigerianrecipes.com/

Coconut Pecan Brownies Recipe

The coconut pecan brownies recipe is quick and easy to make, and the unique taste will have them coming back for more!

Ingredients

Coconut

3/4 cup pecan halves, coarsely chopped

4 eggs

2 cups packed brown sugar

1 1/2 sticks (3/4 cup) salted butter, melted

4 ounces unsweetened baking chocolate, melted

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup flaked coconut

Frosting:

32 pecan halves

1/4 cup packed brown sugar

3/4 cup pecan halves, coarsely chopped

1 can ready-to-spread vanilla frosting

Hardware

Whisk

Large bowl

Medium bowl

Small microwave safe bowl

13x9-inch baking pan

Step 1: Preheat oven to 350 degrees F.

Step 2: Lightly grease a 13x9-inch baking pan; set aside.

Step 3: In a small microwave safe bowl, place the butter and baking chocolate. Microwave at medium setting for 1 minute; stir mixture. Microwave for additional 30 second intervals until chocolate and butter are combined and smooth; set aside.

Step 4: In a large bowl, whisk together the eggs and 2 cups of packed brown sugar until well blended.

Step 5: Add chocolate mixture and vanilla extract; mix well.

Step 6: Stir in flour and salt until well blended.

Step 7: Stir in 1/2 cup of coconut and 3/4 cup of chopped pecans.

Step 8: Pour batter into prepared 13x9-inch baking pan.

Step 9: Bake 30 minutes; do not overbake. Cool completely.

Frosting:

Step 1: In a medium bowl, mix together 1/2 cup coconut, 1/4 cup packed brown sugar, and 3/4 cup chopped pecans; spread over brownies.

Step 2: Place a pecan half on top of each cut brownie square.

Makes 32 brownies.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

Coconut Pecan Brownies Recipe

For more great brownie recipes visit http://kicked-up-cookie-recipes.com/brownie-recipes.html

For some great tasting scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html

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