How To make Tropical Orange Coconut Drops
2 c Sugar
1 c Butter; softened
3 Eggs
1 ts Baking powder
1 ts Salt
1 ts Vanilla
1 ts Orange extract
3 1/2 c All-purpose flour
1/2 c Coconut; flaked
Recipe by: Land O Lakes Cookie Collection Heat oven to 350. In large mixer bowl, combine sugar, butter, eggs, baking powder, salt, vanilla and orange extract. Beat at low speed, scraping bowl often, until well mixed, 1-2 minutes. Stir in flour and coconut until well mixed, 2-3 minutes. Drop rounded teaspoonfuls of dough 2 inches apart onto greased cookie sheets. Bake for 8 to 12 minutes, or until edges are lightly browned. Remove immediately.Makes about 5 dozen cookies. -----
How To make Tropical Orange Coconut Drops's Videos
Coconut Orange Creamsicle Smoothie by Rockin Robin
Coconut Creamsicle Smoothie - This is so delicious, you are going to love it! It's creamy and satisfying and will remind you of a 50/50 creamsicle bar.
Protein Powder used in video:
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Coconut Orange Creamsicle Smoothie Recipe
Ingredients:
½ cup coconut milk
½ cup plain yogurt
1 frozen banana
1 tsp. vanilla extract
protein powder
2 or 3 cubes of ice
2 organic oranges, zest, and then peeled
Directions:
Start by placing all liquid ingredients in a blender: the yogurt, coconut milk, vanilla, and zest. Peel the oranges and drop them in along with the banana, protein powder and ice.
If the smoothie is too thick, add water. Pour into your favorite glass and enjoy!
Thanks for watching and sharing!
Rockin Robin
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Music by Kevin MacLead
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ANOTHER 5 Non-Alcoholic Mocktails | Recipe by Yum Lounge
Try out these ANOTHER 5 Easy & Quick Non-Alcoholic Mocktail Drinks recipes, at home, by Yum Lounge. These drinks are so refreshing in Summer. Although, nobody is stopping you to make them in Winters or any other season ;)
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Mango Mousse Cake Recipe (Gluten Free)
This Mango Mousse Cake takes summertime desserts to the next level. The soft layers of soft coconut Dacquoise, sweet mango compote, mango crémeux, and creamy coconut mousse are all topped with an orange and yellow glaze and coconut nougatine. Created by Chef Christophe Rull, he put all of his favorite summer flavors into one cake, making for a very light and tropical bite.
COCONUT DACQUOISE ►
75 grams egg whites
16 grams sugar
¼ of a lime, zest
10 grams almond flour
50 grams powdered sugar
40 grams unsweetened coconut flakes (can use sweetened. Personal preference)
MANGO PUREE ►
400 g diced mangos (Try to use frozen or really fresh and ripe mangos)
1-2 tbs simple syrup (Add more or less depending on the sweetness of the mango)
MANGO CURD ►
170 grams cream
85 grams mango puree
30 grams sugar
50 grams egg yolks
3 grams gelatin (powdered)
18 grams water (more if using sheets)
MANGO COMPOTE ►
200 grams diced mangos
20 grams sugar
2 grams pectin NH
50 grams mango puree
20 grams lime juice
2 grams vanilla extract
Half of a lime zest
COCONUT NOUGATINE ►
15 grams sugar
0.5 grams pectin NH
15 grams glucose
27.5 grams butter
27.5 grams coconut flakes
COCONUT MOUSSE ►
7.5 grams of gelatin sheets 200 bloom ( if using powder add 45 grams of water to soak in)
312 grams coconut milk
62 grams egg yolk
45 grams sugar
300 grams of cream
1 tsp vanilla bean paste
GLAZE ►
207 grams water
414 grams sugar
414 grams glucose
275 grams sweetened condensed milk
25 grams powdered gelatin (200 bloom)
165 grams water (for the gelatin)
1 tsp white food coloring (to make it opaque)
3 drops yellow food coloring (optional)
2 drops orange food coloring (optional)
CHAPTERS ►
00:00 Intro
00:10 The layers
00:29 CUTTING A MANGO
01:19 MANGO PUREE AND COMPOTE
01:57 Making the compote
03:22 MANGO CREMEUX
03:29 Gelatin sheets vs powder
04:13 Cremeux vs curd
05:22 Preparing the mango insert
05:35 COCONUT DACQUOISE
06:25 How to fold
07:13 Holding a piping bag
08:49 COCONUT NOUGATINE
11:17 Time management and prep
11:36 COCONUT MOUSSE
15:10 Why did my entremet insert sink?
15:23 ASSEMBLING THE ENTREMET
17:18 Freezing the entremet
17:27 MAKING THE GLAZE
19:05 Avoiding air bubbles
20:10 UNMOLDING AND GLAZING
21:31 CHOCOLATE DECORATIONS
21:46 The chocolate ring
23:05 The chocolate coconut
24:36 DECORATING
26:00 Tasting the cake
OTHER VIDEOS YOU'LL LOVE ►
Chocolate Entremet:
Lemon Tart:
Dole Whip:
Coconut Cake:
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Coconut Milk Powder: Lusciously Tropical. WTF - Ep. 236
Bring on the memories of warm sandy beaches, waving palm trees, and warm sunbeams bathing you in vacation happiness. Coconut Milk Powder's rich fat content yields a luxurious mouthfeel and well-rounded coconut flavor to any recipe. Scott and Janie raves about why we love coconut milk powder so much and share our new favorite recipe for an updated take on coconut shrimp... on this week's WTF.
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Tropical Smoothie
This is our recipe for a mouth-watering tropical smoothie. In this video we’ll share with you how we prepare a healthy smoothie that will blow your mind. If you enjoy good quality recipes, then you are in the right place.
Visit for the ingredients list, extra info, and more video recipes.
Mocktails! 4 TASTY non alcoholic drinks to try at home
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Today we’re making mocktails! Here are four non alcoholic drinks for you to try at home. Mixing up drinks without alcohol is a fun challenge, and an opportunity for everyone to experience new flavor combinations - no need to check IDs! So for those who don’t drink, taking a little time off from the hard stuff, or simply just curious how these mocktails taste - this lineup is for you. No alcohol doesn’t have to mean no fun. Hope you enjoy - Cheers!
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TIME STAMPS
Intro: 0:00
The Placebo: 0:42
A Little Thyme Off: 2:13
Thyme Simple Syrup: 2:25
Passion at the Disco: 4:04
Cherry Zip: 4:49
Merch Drop: 6:25
THE PLACEBO (NA PAINKILLER) RECIPE 0:58
6 oz. (180 ml) pineapple juice
2 oz. (60 ml) orange juice
2 oz. (60 ml) cream of coconut*
3/4 oz. (22.5 ml) lime juice
Pinch of ground cinnamon
1 cup crushed ice
Grated nutmeg, pineapple fronds, & tiki umbrella for garnish
A LITTLE THYME OFF RECIPE 3:00
1 oz. (30 ml) lemon juice
1 oz. (30 ml) thyme-infused simple syrup**
4-5 oz. (120-150 ml) Fever Tree Ginger Beer
Thyme sprigs & lemon wheel for garnish
PASSION AT THE DISCO RECIPE 4:16
1 oz. (30 ml) lime juice
1 oz. (30 ml) passion fruit syrup
2 oz. (60 ml) Fever Tree Indian Tonic Water
Mint leaf for garnish
CHERRY ZIP RECIPE 5:09
1 oz. (30 ml) tart cherry juice (no sugar added)
1 oz. (30 ml) orgeat
1 oz. (30 ml) black tea (cooled)
1/2 oz. (15 ml) lemon juice
1/4 tsp. red chili flakes
Mint sprig for garnish
*CREAM OF COCONUT RECIPE (SYRUPS VIDEO 2.0:
1.75 cups (420ml) white sugar
13.5 oz. (400ml) unsweetened full fat coconut milk (1 can)
Pinch of salt
In a medium sauce pan, combine sugar, coconut milk, and salt. Stir over heat until sugar is completely dissolved.
**THYME SYRUP RECIPE 2:25
3/4 cup granulated sugar
1/2 cup water
20g fresh thyme sprigs
- Over low heat, combine sugar and water. Stir to dissolve. Add fresh thyme and simmer for 10 minutes (don’t boil!). Once cooled, remove thyme sprigs & strain syrup to catch any little thyme bits.
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