This rich, gooey, caramel-like frosting is arguably the best part of a German chocolate cake. The chewiness of the shredded coconut paired with the crunch of the pecans and the sweetness of the evaporated milk makes for a frosting and filling that can be eaten by the spoonful.
With the arrival of fall, it's time for caramel apples. They are easy to make and everyone in the family can get involved. Leave them plain or dip them in chopped Heath toffee bar, chopped peanuts, or any other sweet of your choice.
These kale wraps are one of the most interesting (and good!) things I've had and they are definitely a conversation piece for a party. As you eat the kale wrap, you get a burst of each of the flavors: ginger, lime, toasted coconut, peanuts, red onion and tamarind sauce. I didn't even notice that I was eating kale.
These coconut macaroon tartlets are one of my favorite desserts for any event. With the addition of blueberries in this rendition, they made it on my Tapas For a Cure menu.
For every banana split recipe submitted by a Featured Publisher, Foodbuzz will donate $50 to the Ovarian Cancer Research Fund (up to $5,000). What a great excuse to make a banana split! In my rendition of this classic sundae, a chocolate- and coconut-covered banana sandwiches three scoops of vanilla bean ice cream, Heath toffee chocolate sauce, shredded coconut, whipped cream and a maraschino cherry.
These peanut butter balls are the easiest snack to make and a sure way to serve your kids some protein and calcium. They are also sweet enough to be a satisfying dessert.
This recipe comes from my Great Aunt Gladys, and my mom has been making it since before I was born. I love the fact that it is filled with fresh, uncooked strawberries. My aunt traditionally made it with an easy coconut pie crust but I like to use my Coconut Macaroon Tartlet Shells for a chewier (and butter-less) crust.
I have been making these for a long time and they have never let me down. They are bite-sized, refreshing and the perfect combination of sweet, creamy and tart.
I love the coconut macaroon tart shells so much that I decided to fill them with a simple combo of sliced strawberries and homemade whipped cream. They are light, refreshing, and offer an alternative to strawberry shortcake when strawberries are in season.
This coconut macaroon tart shell would be a great crust for many pies and tarts. It is quick and easy to mix it together and press it into the pans. Fill the tart shells with pudding, fruit or any other filling of your choice.