Best Strawberry Coconut Angel Pillows Recipes

STRAWBERRY PILLOWS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.

COCONUT AND STRAWBERRY TREATS

Steps:

• Mix the grated coconut with the gelatin in a big bowl until the coconut looks red.
• Put the mix in the blender/processor and blend a little, do not mix too much that you end up with pulverized coconut; you still want to end up with coconut that has long strands.
• Add the walnuts; they should be finely chopped so that they mix well with the coconut.
• Add condensed milk and mix thoroughly.
• Using the mix, make little balls with your hands, it will be a little sticky but easy to handle.
• The size can change but they shouldn't be too big.
• Put the red-colored sugar in a small plate and roll each treat on it until completely covered with sugar.
• Place them in the small baking cups (liners).
• Let them cool down in the refrigerator for 30 minutes.
• Keep the treats always refrigerated until you serve them. They can also be kept at room temperature.

ANGEL PILLOWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or use parchment paper.
• In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1 tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.

STRAWBERRY COCONUT ANGEL PILLOWS

Steps:

• 1. cover a cookie sheet with aluminum foil. Preheat oven to 350
• 2. Combine cake mix, soda and extract together till blended. Mix on medium speed for about one minute. Fold in coconut flakes.
• 3. Drop by teaspoon onto cookie sheet and bake 10-12 minutes. They should be pink not browned. Place on cooling rack while still hot.

ANGEL PILLOWS

Steps:

• Heat oven to 350*.
• Grease a baking sheet and set aside.
• Cream 1/2 C crisco, the cream cheese, and milk in medium bowl until well blended.
• Beat in brown sugar and mix in 1/2 C preserves.
• Combine flour, baking powder, cinnamon, and salt.
• Mix into creamed mixture.
• Stir in coconut and drop 2 Tbsp of dough into a mound on baking sheet to form each cookie.
• Place 2" apart and bake for 14 minutes.
• Cool for 1 minute and remove cookies to cooling rack.
• Cool completely before frosting.
• For frosting, combine frosting ingredients in small bowl.
• Beat until well blended.
• Frost cooled cookies and sprinkle each with coconut.
• HINT: Also try peach or pineapple preserves!

COCONUT STRAWBERRY PHYLLO CONES

Steps:

• Cut four 12-in. x 6-in. pieces of foil. Fold each in half widthwise. Shape each square into a loosely rolled cone, overlapping the edges about 1-1/2 in.; set aside., Place one sheet of phyllo dough on a work surface; spray with cooking spray. Repeat with one more sheet of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying out. Cut in half lengthwise and widthwise. Carefully wrap one phyllo section around each foil cone; spray again with cooking spray. , Place on an ungreased baking sheet. Bake at 425° for 4-5 minutes or until lightly browned. Immediately remove phyllo from foil cones to a wire rack to cool completely. Repeat entire procedure with remaining phyllo dough., In a small bowl, whisk the milk, extract and pudding for 2 minutes; fold in coconut and whipped topping. Spoon into a pastry bag fitted with a star tip. Finely chop three strawberries and spoon inside the cones. Pipe pudding mixture into cones. Slice remaining strawberries to use as garnish. Serve immediately.