Tag: coconut

CHOCOLATE COVERED STRAWBERRIES

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I’ve got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

Who doesn’t like chocolate covered strawberries? I haven’t met anyone that would turn down one of these beauties! They are perfect as the ending to a romantic dinner, a yummy treat for the kids, or just because you are craving chocolate covered strawberries!

With only a few simple ingredients, you’ll be indulging in no time at all. Keep reading for all my tips and tricks for perfect, gorgeous-looking chocolate covered strawberries!

WHAT KIND OF CHOCOLATE IS BEST TO USE:

Whenever you melt chocolate for dipping, it is always best to use baking chocolate bars found in the baking aisle. They melt so much smoother than chocolate chips, and you will end up with chocolate that has a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.

When choosing your melting chocolate, whether dark, semi-sweet, or white chocolate, you should look for cocoa butter in the ingredients. This helps the chocolate to have a smooth, shiny finish when set.

TOPPING SUGGESTIONS:

Toppings are optional, but they are a fun way to spruce up your chocolate covered strawberries. So don’t be afraid to get creative with your strawberries!

Here are my favorite topping ideas:

  • crushed Oreos
  • crushed graham crackers
  • finely chopped nuts (pistachio, almonds, pecans, or hazelnuts)
  • finely shredded coconut
  • sprinkles
  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling

TIPS FOR DIPPING STRAWBERRIES

STEP 1. Wash the strawberries

Wash and thoroughly dry the strawberries. Chocolate will not stick to wet strawberries.

STEP 2. Melt the chocolate and prepare the toppings (optional)

Begin by chopping the chocolate into smaller pieces to speed up the melting process. Next, add the chocolate to a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow it to cool slightly before dipping the strawberries.

Alternately, you can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan, so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Prepare any toppings that you plan on using before you dip the strawberries (Oreos, nuts, sprinkles, coconut, etc.)

Step 3. Dipping the strawberries

Line a baking sheet with parchment paper.

Work with one strawberry at a time. Grab the leaves of the strawberry and dip in the chocolate, rolling it to coat evenly. Allow the excess chocolate to drip off the strawberry. Tapping your hand holding the strawberry gently against the bowl helps to get the excess chocolate off. Gently wipe the bottom of the strawberry on the side of the bowl and place it on the parchment paper.

STEP 4. Decorating the Strawberries

Immediately after dipping each strawberry in the chocolate, sprinkle on the topping of your choice while slowly turning the strawberry. 

I find that sprinkling the topping on the chocolate covered strawberry works better and yields a prettier result than dipping the strawberry in the topping.

If you are drizzling chocolate over the strawberries, allow the chocolate to set up first before adding the drizzle. To speed up the process, you can place the dipped strawberries in the refrigerator for 20 minutes to harden the chocolate. Then add melted chocolate to a small ziplock bag and snip off a tiny bit of the corner. Drizzle the chocolate over the dipped strawberries in a back and forth motion.

STORING CHOCOLATE COVERED STRAWBERRIES:

Once dipped, store the strawberries in an airtight container in the refrigerator, preferably in a single layer.

Chocolate covered strawberries are best eaten the same day. The chocolate will begin to sweat if left longer than that.

You shouldn’t freeze chocolate covered strawberries. As the strawberries thaw, they release moisture that ruins the chocolate coating.

Chocolate Covered Strawberries

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I've got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 20 minutes
Course Dessert
Servings 15 large strawberries

Ingredients
 

  • 1 pound (16-ounces) fresh strawberries
  • 8 ounces semi-sweet chocolate baking bars (not chocolate chips)**

Optional Toppings:

  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling
  • crushed Oreos
  • finely chopped nuts (pistachios, almonds, pecans, hazelnuts)
  • sprinkles
  • crushed graham crackers
  • finely shredded coconut

Instructions
 

  • Start by washing the strawberries and pat dry (the chocolate will not stick to wet strawberries).
  • Line a baking sheet with parchment paper.
  • If you are going to dip your strawberries in Oreos, nuts, graham crackers, or coconut, prepare them now. The easiest way is to pulse them a few times in a small food processor or mini blender.
  • Chop the baking chocolate into smaller pieces to help it melt quicker. Place in a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow to cool slightly before dipping the strawberries.
    You can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Dipping Strawberries:

  • Work with one strawberry at a time. Grab the leaves of the strawberry, then dip and roll in the chocolate until evenly coated. Allow the excess chocolate to drip off the strawberry by taping the hand holding the strawberry gently against the bowl. Then lightly wipe the bottom of the strawberry on the rim of the bowl and place on the parchment paper-lined baking sheet.
    *If using toppings on your strawberry, do it now while the chocolate is moist (see below).

Decorating Strawberries:

  • Sprinkle on nuts, Oreos, graham crackers, sprinkles, or coconut immediately after dipping each strawberry, while the chocolate is still wet so it adheres.
  • Allow the chocolate to set before drizzling with melted white or semi-sweet chocolate.
    *To set the chocolate quicker, place dipped strawberries in the refrigerator for 20 minutes. Then drizzle melted chocolate over the strawberries.
  • Store strawberries in a single layer in an airtight container in the refrigerator. For best results, eat within a day.
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CHOCOLATE HAUPIA BARS

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

  • sugar
  • flour
  • macadamia nuts
  • butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

  • To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.
  • Press the crust into a parchment paper-lined 9×13-inch pan.
  • Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • Chop up 8 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.

  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes!

  • Remove from the heat and stir in the coconut extract. Allow to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it’s completely melted and smooth.

  • Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, with no more streaks of white.
  • Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.

  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.

  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, add cool whip or whipped cream, and a little shaved chocolate.

Chocolate Haupia Bars

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.
4.89 from 9 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Servings 16 servings

Ingredients
 

Crust

  • ½ cup granulated sugar
  • 1¾ cups flour
  • 1 cup finely chopped macadamia nuts
  • ¾ cup butter, melted

Haupia

  • ¾ cup + 3 tablespoons cornstarch
  • ⅔ cup water
  • 3 cups milk
  • 2 - 14 ounce cans coconut milk, full fat
  • ¼ tsp salt
  • 2 cups sugar
  • 1 tablespoon coconut extract
  • 8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

  • whipped cream or cool whip
  • shaved chocolate

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
  • Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
  • Add the crust to the prepared pan and press into the bottom of the pan.
  • Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
  • Allow the crust to cool while you prepare the haupia.

Haupia

  • Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
  • Remove from the heat and stir in the coconut extract. Allow it to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
  • Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.
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CHOCOLATE HAUPIA CREAM PIE (TED’S BAKERY COPYCAT)

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!

I was so excited to put this recipe together. It took several tries to get it right, and finally, here it is – Chocolate Haupia Cream Pie. My goal was to recreate the Chocolate Haupia Cream Pie from Ted’s Bakery. If you live on the island of Oahu or even if you have visited, you certainly are familiar with Ted’s Bakery on the North Shore and, more specifically, their Chocolate Haupia Cream Pie, which they are famous for.

If you have never heard of Ted’s Bakery or had Chocolate Haupia Cream Pie, here is your chance to experience this amazing slice of heaven! With the perfect blend of chocolate, coconut, and cream, it just might become your new favorite pie.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

Ingredients:

You only need a few simple ingredients:

  • One 9-inch pie crust
  • cornstarch
  • water
  • milk
  • coconut milk, full-fat
  • salt
  • sugar
  • coconut extract
  • semi-sweet bakers chocolate

Making Chocolate Haupia Cream Pie:

  • The first step is making a homemade pie crust or using a premade frozen pie crust. Bake the pie crust per the directions and allow it to cool completely.
  • While the pie crust is cooling, begin making the haupia pie filling
  • Start by combining the cornstarch and water, stirring until completely smooth. Set aside.
  • I like to chop up the chocolate ahead of time to get the pie filling put together quickly. Chop up 4 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. You will melt it later.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes! The cooking time is critical to the haupia setting as it cools. The number one reason haupia fails to set is that it was not cooked long enough. Be patient!
  • Remove from the heat and stir in 2 teaspoons of coconut extract. Allow to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching of the chocolate). Then stir the chocolate until it’s completely melted and smooth.
  • Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit. If you were to pour the haupia right on top, you would not have nice clean, even layers.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
  • Return the pie to the refrigerator and allow it to chill for at least 4 hours.
  • When you are ready to serve, top the pie with whipped cream or cool whip and shaved chocolate (optional). **For a more authentic Ted’s Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.

Chocolate Haupia Cream Pie

Smooth, creamy, decadent, and delicious are just some of the words I would use to describe this pie. It has the perfect balance of delicate coconut haupia and rich chocolate; this just might become your new favorite pie!
4.95 from 19 votes
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Prep Time 30 minutes
Chill Time 4 hours
Course Dessert
Servings 8 servings

Ingredients
 

  • 1 9-inch pie crust, frozen or homemade

Haupia

  • 6 tablespoons cornstarch
  • ⅓ cup water
  • 1½ cup milk
  • 1 14-ounce can coconut milk, full fat
  • ⅛ tsp salt
  • 1 cup sugar
  • 2 teaspoons coconut extract
  • 4 ounces semi-sweet bakers chocolate, do not use chocolate chips

Garnish

  • whipped cream or cool whip
  • shaved chocolate

Instructions
 

  • Prebake either a frozen or homemade pie crust. Allow to cool completely.

Haupia

  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • Chop up 4 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium to medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 10 to 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 10 to 15 minutes!
  • Remove from the heat and stir in 2 teaspoons coconut extract. Allow to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
  • Add to the melted chocolate 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the pie has chilled for 5 minutes, remove it from the refrigerator and pour the remaining haupia onto the pie. Smooth the haupia into an even layer.
  • Return the pie to the refrigerator and allow it to chill for at least 4 hours.
  • **For a more authentic Ted's Pie look, use a star tip to pipe the whipped cream or cool whip onto the pie.
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PINEAPPLE SMOOTHIE

This simple and refreshing pineapple smoothie delivers a burst of tropical flavors! With blended pineapple, coconut milk, Greek yogurt, pineapple juice, and a touch of honey, you have a quick and delicious smoothie.

You don’t need to be on a tropical island to enjoy the taste of the tropics. With a few simple ingredients, you can recreate those beloved island flavors. Add a fun drink umbrella, close your eyes and imagine the sound of the wind and waves while sipping on your pineapple smoothie! This smoothie recreates all of the yummy flavors of a pina colada but without the alcohol. I’ll give you some suggestions below if you want to add alcohol and have the whole pina colada experience.

Frozen Pineapple:

I always avoid using ice in my smoothies. Ice makes your smoothie cold, but as it melts, it waters down your smoothie without adding any flavor. Using frozen fruit gives you an ice-cold smoothie while also adding loads of flavor.

You can use either fresh pineapple or buy frozen pineapple. If you are using fresh pineapple, you will need to cut it up into cubes and allow time for it to freeze. To freeze a fresh pineapple, remove the skin and cut it into uniform chunks. Place them on a parchment paper-lined baking sheet in a single layer. Make sure the pieces are not touching each other. Allow the pineapple to freeze for 6 hours or overnight. Once they are frozen, you can toss them into a freezer bag until you are ready to use them. I have made the mistake of placing all of my pineapple pieces in a container to freeze them. I ended up with one large chunk of pineapple with all the pieces frozen together, and I had to chip them apart to use them for my smoothie…Don’t make my mistake.

Adding Alcohol:

If you want to make these more true to a pina colada and add alcohol, go for it; just don’t forget the drink umbrella! I would recommend starting with 3 ounces of white rum or coconut rum, about ⅓ cup. Then, of course, you can always add more if you like.

Pineapple Smoothie

This simple and refreshing pineapple smoothie delivers a burst of tropical flavors! With blended pineapple, coconut milk, Greek yogurt, pineapple juice, and a touch of honey, you have a quick and delicious smoothie.
5 from 1 vote
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Prep Time 5 minutes
Course Drinks
Servings 2 servings

Equipment

  • Blender

Ingredients
 

  • 3 cups frozen pineapple chunks
  • ½ cup plain greek yogurt
  • ½ cup coconut milk
  • ½ cup pineapple juice, (more if needed to thin out the smoothie)
  • 1 tablespoon honey, optional

To Make this an Adult Beverage:

  • 3 ounces white rum or coconut rum, (about ⅓ cup)

Instructions
 

  • If using fresh pineapple, cut the pineapple into chunks and place them on a parchment paper-lined baking sheet. Be sure the pieces are in a single layer and not touching. Leave the pineapple chunks in the freezer for 6 hours or overnight. Once frozen, you can place the pineapple chunks into an airtight container or freezer bag until ready to use.
  • Place the frozen pineapple, yogurt, coconut milk, pineapple juice, and honey (if using) in the blender. Blend until smooth and creamy, with no visible pineapple pieces. If you want to thin out the smoothie, add more pineapple juice, just a little at a time, until you reach your desired consistency.
    **If adding alcohol, add it to the blender along with the other ingredients.
  • Pour into the glasses and serve immediately.
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COCONUT CARAMEL MACAROONS

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.

Chocolate and coconut are one of those quintessential food pairings. They just go together. Add caramel and…(this is where my mouth starts watering)…it becomes phenomenal!

I am a huge coconut fan. Living in Hawaii, we have an abundance of coconut – even fresh off the tree! My favorite way to eat coconut is right out of the coconut husk. But first, you have to get the coconut open, which I usually leave up to my husband and his machete!

Much can be said about the pleasures of eating coconut. Yet coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.

The confusion starts because of the differences between the use of coconut oil in cooking and the use of coconut milk or coconut flesh. Both the American Heart Association and the National Heart Foundation recommend avoiding coconut oil for cooking, but their websites include recipes containing coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I will continue to enjoy it to the fullest (of course, in moderation)!

To Make This Recipe:

  • Start by preheating the oven to 350°F. Next, line two baking sheets with parchment paper or silicone pan liners to keep the macaroons from sticking to your pans.
  • Using a large bowl, toss together the coconut and flour until the coconut is evenly coated with flour.
  • Measure out the sweetened condensed milk, and set it aside. Then, using a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Adding the sweetened condensed milk helps the caramels melt more smoothly and will make it easier to stir them into the remaining sweetened condensed milk.
  • Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining 3/4 cup sweetened condensed milk and vanilla, and stir until completely incorporated.
  • Add the caramel/sweetened condensed milk mixture to the coconut, and stir until everything is evenly mixed together.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the prepared baking sheet, about an inch apart. Gently press any loose coconut into the cookie so they do not burn. If any tips are sticking up, they tend to burn quickly.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. You want the tops golden brown and toasted, but not burnt. However, coconut does burn quickly, so you need to watch it closely. Cool completely on the baking sheets.
Unbaked
Baked

Dipping Chocolate:

  • Add 1 teaspoon of Crisco or vegetable oil to the chocolate before melting. This gives the chocolate a smooth, shiny finish and makes dipping easier. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel for Drizzling:

  • When the bottoms are set, drizzle any remaining chocolate over the top of the macaroons. The easiest way to do this is to put the melted chocolate in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the chocolate, using a back and forth motion.
  • For the caramel, melt a handful of unwrapped caramels (8 or 9) in the microwave, mixed with a teaspoon of milk or cream. This helps the caramels to melt smoothly and makes them easier to work with. Using the microwave, heat for 15 to 20 seconds at 50% power. Stir until the caramel is melted and smooth. Repeat if not melted enough. Put the melted caramel in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the caramel using a back-and-forth motion.

These can be stored in an airtight container at room temperature, but if you live in a warmer or humid climate, they will set up better in the refrigerator. I prefer to store my macaroons in the refrigerator. The chocolate and caramel set up firmer, so they are not as sticky, and it seems like the flavors come out more when they are chilled.

Coconut Caramel Macaroons

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.
4.34 from 3 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course cookies
Servings 25 cookies

Ingredients
 

  • 5 cups shredded coconut, 14-ounce bag
  • ⅔ cup flour
  • ¾ cup sweetened condensed milk
  • 7 ounces soft caramels, Kraft or Werther's Originals
  • 2 teaspoons vanilla

For Dipping:

  • 8 ounces semi-sweet or dark chocolate baking bars
  • 1 teaspoon Crisco or vegetable oil

For Drizzling on the Top:

  • leftover melted chocolate used for dipping
  • handful of soft caramels + 1 teaspoon of milk or cream

Instructions
 

  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour.
  • Measure out the sweetened condensed milk, and set it aside. In a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
  • Stir in the remaining sweetened condensed milk and vanilla, and mix until completely incorporated.
  • Add the sweetened condensed milk/caramel mixture to the coconut, and stir until completely and evenly incorporated.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut that sticks up into the cookie so it does not burn.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on baking sheets.

Dipping Chocolate:

  • Melt the chocolate according to the instructions on the package, adding a teaspoon of Crisco or vegetable oil to give the chocolate a smooth finish.
    Microwave instructions: Using a microwave-safe bowl, heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
  • Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel Drizzle:

  • When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
  • Melt a handful of soft caramels, 8 or 9, with a teaspoon of milk in a microwave-safe bowl. Heat 15 to 20 seconds at 50% power. Stir until the caramels are melted and smooth. Drizzle over the tops of the macaroons.
  • Store in an airtight container for 6 to 7 days. If your home is warmer or you live in a humid climate, store them in the refrigerator.

Notes

These freeze well. Freeze in an airtight container and consume within 6 months.
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PUMPKIN HAUPIA PIE

A winning twist on a classic! This recipe turns a delicious, classic pumpkin pie into a whole new experience with the smooth, delicate flavor of coconut haupia. This just might become your new favorite pie!

I absolutely love pumpkin pie! Well, actually, anything made with pumpkin gets me excited! One of the reasons fall is my favorite season is that it is completely acceptable to be obsessed with pumpkin for a few months. When I say obsessed, I mean pumpkin pancakes, pumpkin donuts, pumpkin coffee cake, pumpkin rolls, pies, cookies, bread, and the list goes on and on. Thank goodness my family shares in my love of pumpkin! And pumpkin haupia pie tops the list of favorites in our house!

Pumpkin haupia pie takes a classic recipe – which on its own is amazing! – and makes it delicious in its own unique way. What is Haupia? Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining pumpkin pie with haupia is a winning combination as the pumpkin and coconut from the haupia complement each other perfectly.

For this Recipe:

You will need a 9-inch deep-dish pie crust. You can make your own or buy a pre-made, frozen crust. I like to make my own, but I will buy a pre-made crust from time to time to save time. The best reason for making your own pie crust is there are fewer ingredients than in a store-bought crust. When you make your own, you don’t need all the preservatives and stabilizers that go into a store-bought crust. A homemade pie crust only has 4 ingredients: flour, salt, butter, and shortening. With some practice, you’ll be making your own pie crust with ease. I am putting together a post on making a homemade pie crust, so stay tuned!

  • Start by preheating your oven to 425°F. If you bought a premade pie crust, allow it to sit at room temperature for 15 minutes. Meanwhile, mix your pumpkin pie ingredients. This is half of the normal pumpkin mixture you would make for a full pumpkin pie.
  • In a small bowl, combine the brown sugar, cinnamon, salt, ginger, and cloves.
  • In a medium bowl, beat the eggs and then stir in the pumpkin. Add the sugar mixture to the pumpkin. Then slowly stir in the evaporated milk. Mix well. Pour everything into the prepared pie crust.
  • I always use either a pie crust shield or aluminum foil to protect the pie crust’s edge and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie, and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.
  • Bake the pie for 8 minutes at 425°F, then turn down the oven and bake at 350°F for 20 to 30 minutes. Always check to see if the pumpkin is cooked all the way through by inserting a knife into the center of the pie. If the knife comes out clean, you know the pie is done. If some of the pie filling clings to the knife, bake for an additional 5 minutes and check again. Repeat until done.
  • Allow the pie to completely cool on a wire rack before making the haupia. Typically it takes about 1 1/2 hours to cool to room temperature.

For the Haupia:

  • In a small bowl, mix the cornstarch and milk. Mix until the cornstarch is completely dissolved in the milk with no remaining lumps.
  • In a medium saucepan, over medium heat, add the coconut milk and sugar, and bring to a simmer – but do not boil (it should just start to bubble). Remove from heat, and whisk in the cornstarch mixture. Lower the heat to medium-low, and place the haupia back on the heat. Continually whisk for 10 to 15 minutes until the haupia thickens to a yogurt-like consistency. If it is not thickening up enough, turn the heat up slightly. Even if it reaches the desired thickness, you must cook for 10 to 15 minutes.
  • Remove the haupia from the heat, stir in the vanilla, continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie; it also prevents lumps from forming. Finally, pour the haupia onto the pumpkin pie. Smooth out the top and refrigerate until the haupia is completely set about 3-4 hours.

Haupia not setting?

  • The number one reason haupia does not set is that you did not cook it long enough. Once you’ve added the cornstarch mixture, you should be cooking your haupia for 10 to 15 minutes, stirring constantly – even if it reaches the desired thickness. Cooking for this length of time is critical in getting haupia to set.
  • If you have not fully dissolved the cornstarch in the milk, you may end up with lumps of cornstarch, resulting in lumpy haupia. Make sure that when you mix the cornstarch with milk, that the cornstarch is completely dissolved, and there are no lumps.
  • To ensure a smooth haupia without lumps, be sure to use a whisk. A whisk works to smooth out the haupia and prevents lumps from forming while cooking.

Serve with whipped cream and chopped toasted pecans.

Pumpkin Haupia Pie

A winning twist on a classic! This recipe turns a delicious, classic pumpkin pie into a whole new experience with the smooth, delicate flavor of coconut haupia. This just might become your new favorite pie!
4.55 from 11 votes
Print Recipe Pin Recipe
Course Dessert
Servings 8 servings

Ingredients
 

  • 1 9-inch deep dish pie crust, frozen or homemade

Pumpkin Pie Filling

  • ½ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 eggs
  • 1 ¼ cup 100% pure pumpkin
  • ¾ cup evaporated milk

Haupia:

  • 5 tablespoons cornstarch
  • ½ cup milk
  • 1 can coconut milk, full fat
  • ¼ cup + 2 tablespoons sugar
  • pinch of salt
  • 1 teaspoon vanilla

Optional Toppings:

  • whipped cream
  • toasted, chopped pecans

Instructions
 

  • If using a frozen pre-made pie crust, allow it to sit at room temperature for 15 minutes.
  • Preheat oven to 425°F.

Pumpkin Layer:

  • In a small bowl, mix brown sugar, cinnamon, salt, ginger, and cloves.
  • Beat eggs in a medium bowl, then stir in 1 ¼ cup pumpkin and sugar mixture.
  • Slowly stir in ¾ cup evaporated milk. Pour into the prepared pie shell.
  • Cover the edges of your pie crust with either aluminum foil or a pie crust shield. (See notes)
  • Bake for 8 minutes at 425°F, then reduce the temperature to 350°F. Continue baking for 30-40 minutes. Check if the pie is done by sticking a knife into the center of the pie. If the knife comes out clean, the pie is done. If the pumpkin filling clings to the knife, bake for an additional 5 to 10 minutes and check again, repeating until pie is done.
  • Cool on a wire rack for about 1½ hours.

Haupia Layer:

  • After the pie has cooled for 1½ hours, begin making the haupia.
  • In a small bowl, mix the cornstarch and milk. Make sure the cornstarch is completely dissolved in the milk, set aside.
  • In a medium saucepan, add coconut milk and sugar. Heat over medium heat, stirring frequently, bringing almost to a boil (you should just start to see bubbles).
  • Remove from heat and whisk in the cornstarch mixture. Return to the stove and turn down the heat to medium-low. Continually whisk for 10-15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook for the full 10 to 15 minutes!
  • Remove from the heat and stir in 1 teaspoon vanilla. Continue stirring for a couple of minutes while it cools; this step helps it cool slightly before adding it to the pie and prevents lumps from forming.
  • Pour the haupia mixture onto the pumpkin pie, and smooth out the top.
  • Refrigerate for 3-4 hours to allow the haupia to completely set.
  • Serve with whipped cream and chopped toasted pecans.

Notes

I always use either a pie crust shield or aluminum foil to protect the edge of the pie crust and keep it from over-browning or burning. If you do not have a pie crust shield, you can cut a circle out of aluminum foil, a little larger than the top of your pie. Fold the circle in half and cut out the center. You’ll want to have an aluminum foil ring that is about an inch wide around the edges. Lay it on top of your pie and gently bend the foil so it protects the exposed pie crust. You can remove the foil for the last 5 to 10 minutes if you desire a little browning on your pie crust.
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