Best Coconut Yum Yums Recipes

COCONUT YUM YUMS

Coconut Yum Yums image

Make and share this Coconut Yum Yums recipe from Food.com.

Provided by MizzNezz

Categories Candy

Time 15m

Yield 36 yum yums

Number Of Ingredients 4

Ingredients

1/2 cup butter
3 cups coconut
2 cups powdered sugar
2 ounces semisweet chocolate

Steps:

Melt butter in saucepan.
Remove from heat.
Add coconut and sugar.
Shape into balls.
Place on cookie sheet.
Make a slight indentation in each one.
Melt chocolate, fill indentations.
Chill until firm.

Nutrition Facts : Calories 103.5, Fat 8, SaturatedFat 6.2, Cholesterol 6.8, Sodium 25.7, Carbohydrate 8.8, Fiber 1.4, Sugar 7.1, Protein 0.7

YUM YUM BARS

Yum Yum Bars image

Another childhood recipe that I loved to make and eat growing up. Very easy as it requires no baking just stovetop cooking.

Provided by Caryn

Categories Bar Cookie

Time 25m

Yield 1 nine x thirteen pan

Number Of Ingredients 10

Ingredients

2 large eggs
1 cup sugar
1 1/4-2 1/4 cups butter, melted
2 1/2 cups graham cracker crumbs
2 cups miniature marshmallows
1/2 cup nuts, chopped fine
1 1/2 cups flaked coconut
1 (6 ounce) package butterscotch chips
1 (6 ounce) package semi-sweet chocolate chips
3 tablespoons peanut butter

Steps:

In a large saucepan, combine butter, sugar, and eggs on low heat.
Boil for 2 minutes; stirring constantly.
Remove from heat; cool.
Fold in graham cracker crumbs, miniature marshmallows, nuts, and flaked coconut; mix well to combine the ingredients.
Press into a lightly buttered 9 x 13-inch pan.
Top with frosting.
Refrigerate for 30 minutes until the frosting sets.
Remove from refrigerator and cut into squares.
FROSTING: In a double boiler, melt butterscotch chips, semi-sweet chocolate chips, and peanut butter.
Spread immediately before it begins to cool.

Nutrition Facts : Calories 7164.7, Fat 456.8, SaturatedFat 266.9, Cholesterol 982.1, Sodium 4464, Carbohydrate 759.5, Fiber 37.7, Sugar 584.7, Protein 70

COCONUT CRANBERRY YUMMIES

Coconut Cranberry Yummies image

When my husband came home from the grocery store with six bags of fresh cranberries, I launched a full-scale effort to creatively use them all. Bursting with tart and sweet flavors, these cranberry coconut cookies are my favorite result from that experiment. -Amy Alberts, Appleton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 6

Ingredients

1 can (14 ounces) sweetened condensed milk
1 package (14 ounces) sweetened shredded coconut
1 cup white baking chips
1/4 cup ground almonds
1 teaspoon almond extract
1 cup chopped fresh or frozen cranberries

Steps:

In a large bowl, combine the first five ingredients; mix well. Stir in cranberries. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds. , Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 74 calories, Fat 4g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

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