coconut recipes

Granola

oats

almonds

cashews

coconut

dark brown sugar

maple syrup

vegetable oil

salt

raisins

Coconut Macaroons

condensed milk

vanilla extract

egg whites,

Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Great recipe but found that they spread quite a bit more than expected. By accident I discovered that refrigerating the mix for 30 min then after scooping them onto the cookie sheet then putting them in the frig for another 30 min to 1 hr made them hold their shape much better

Runny results,,You proboably did the 1 3/4 cup coconut..14 ounces of shredded coconut is 5 1/2 cups of Product..Ina could have been more specific in measurements

I’m actually glad to see I’m not the only one who had a big old mess to deal with! Not only was this recipe super messy, but the flavor was just not what I was looking for. Sorry to say, but this recipe needs some sugar!! Due to the recipe simply not working and the flavor being bland, I have to give 1 star. 

I have a tray full of a very flat layer of brown blahs.  Epic fail. Epic epic fail.<div><br /></div>

The ingredients and timing (from this recipe) were right on track (for me). <div><br /></div><div>I also melted some dark chocolate in a pan and dipped the macaroon bottoms. Then drizzled chocolate on top as well. </div><div><br /></div><div>Everyone loved these. I will definitely be making them many more times. </div>

Very delicious!!!!! My family loved them....I dipped the bottom in melted dark chocolate.......mmmmmmmm

These could not be any easier to make and they are very a special cookie!  I prefer to make them very toasty brown on the outside, it tastes amazing. 

So I followed the recipe and measured out 14 Oz in a cup of coconut flakes. After putting them on the sheet, I noticed they looked really flat and runny. I then looked at another bag of flakes I had to see if they had a different recipe I could use. That's when I noticed that the bag was 14 Oz and that obviously the 14 Oz I measured were for liquid. Thought I would share my mistake so others do the same thing :)<div><br /></div><div>Tldr; don't measure out your coconut unless it's on a scale,.</div>

Best Macaroon I've ever made, they were absolute perfection.

My first ever Ina recipe fail. It didn't keep the form - it spread and flattened out. Taste is ok, so it won't go to waste, but I can't serve it to guests. I didnt believe the negative reviews as I've never had a poor Ina recipe before...

https://www.foodnetwork.com/videos/coconut-macaroons-0134197

Coconut macaroons are traditional Passover sweets as they contain no flour.

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty—a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

The Best Coconut Layer Cake

unsalted butter,

cake flour,

baking powder

baking soda

buttermilk

sweetened cream of coconut (from

sugar

eggs,

coconut extract

cream cheese,

confectioners' sugar

For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.

Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.

Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.

For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes. 

Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

Absolutely delicious coconut cake. The coconut flavor in the cake was great and was complimented nicely by the frosting. I enjoyed the texture of the cake and the frosting to cake ratio. Everybody who had a piece gave 2 thumbs up. FYI I did make 3 8-inch layers using all of the batter rather than 9-inch, and it worked out just fine. 

I LOVED THIS CAKE; My FRIENDS AND FAMILY LOVED THIS CAKE.<div>    I was scared at first since i haven't baked in a while. But I had saved the issue since April, and even bought the Coconut Extract back then, and had some family coming into town. Perfect situation.</div><div>Totally worth the work, my layers were even  with no issues, and I had enough frosting. </div><div>***I had lost my issue for a few days while deciding to make it or pick up a costco cake, and while trying to find the recipe online I came across Bobby Flay's Toasted Coconut Cake. But that calls for SIX HOURS!!! -- Found my issue, &amp; I went ahead and toasted some coconut flakes (from his recipe)and added them with shredded around the outside. I think that really set it apart.</div><div><br /></div><div>Super moist -maybe better the next day?- and a crowd pleaser. My husband and dad have already been asking for remakes.</div>

This is a wonderful recipe! I used  three 8" round pans which worked out fine. The frosting was so delicious. Everyone loved the cake. I will say that the hardest part about making the cake was getting the coconut on the sides of the cake. Does anyone have suggestions for an easy way to do this?

Okay I wasn’t 100% sure about this recipe at first because my husband loves the coconut cake from La Madeline and I know no one can compete with that cake. But this cake was amazing! Ill be making it again and again. 

I made this cake and it had the perfect amount of coconut flavor! Everyone loved it and I just received a request to make for the next party!

Will love to make this for my birthday next month 


 Beautiful cake and delicious.
The time making it was well worth it

Made today. Love it, wish I knew how to post picture of cake. 

Pina Colada

pineapple, frozen

pineapple juice

Coco Lopez coconut cream

white rum

dark rum

Diced Pineapple, Pineapple Juice, Coco Lopez Coconut Cream, White Rum, Dark Rum.

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

There's a common theme with most of the reviews- the recipe needed to be changed in order to really enjoy it, so I'll only give it a score of 2 stars although it serves as a kind of guide- just be sure to taste first. I made this for Independence Day/July 4th block party last night and definitely needed to add more pineapple juice/pineapple to it as it was the worst pina colada I had ever tasted! Thankfully, I tasted it before bringing it out for everyone. I doubled the recipe and it filled my smaller blender jar Vitamix to the top. I also might add more coconut cream next time I make it. I did not have the dark rum so used only light rum. I used about a cup of non-frozen, freshly cut sweet ripe pineapple, along with about 6-8 oz TJ's Pineapple Juice total, as 4 oz was not enough. I used over 3 cups ice, 4 oz light rum as I didn't want it too strong, and 4 oz TJ's coconut cream, might use a little more next time.

This is the one. The recipe that’s easy,delicious and a crowd pleaser! Play around w/less ice if you like but the best is using a dark rum like Captain Morgan and then a higher end dark rum to drizzle over the top. On the islands, that’s the secret the bartenders use! That’s the best...

It’s a good starting point. Reading other reviews, I reduced the ice to about 3/4 cup and increased frozen pineapple to 3/4 cup. I only had white rum, so I put 3 oz of white rum. I added 1 more oz of pineapple juice after tasting it. Really good results! 

Decent guide. I left out all of the ice and added a bit more frozen fresh pineapple. The ice isn't needed. It will water down your drink. Cut up a fresh pineapple and freeze it. That is all the ice you need. I only had white rum. I used 2oz per serving.

extremely watery... I had to fix it by adding main ingredients. I am from the Caribbean myself so I truly know what a good Pina Colada should taste like.

Absolutely delicious! I added 1 ounce of lime juice. I've seen a few recipes call for lime juice, it gives the drink a nice twist!

This is the worst pina colada I have ever had. I followed the recipe exactly. It's basically like frozen ice with rum in it. Would never make again.

The best Pina colada recipe. I used canned pineapple in heavy syrup like others recommended. Everyone finished their drink and said it was perfect! 

Omg. This recipe is soooooo good! Only thing I changed was I substituted frozen dole diced pineapples in heavy syrup instead of fresh frozen pineapples. Gave it the perfect sweetness! It was so easy to make!

Coconut Maple Granola With Mixed Nuts And Dried Fruit

almonds, slivered

pecans

pistachios

coconut oil

dried apricots, chopped

cherries

golden raisins

Coconut Maple Granola with Mixed Nuts and Dried Fruit

Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.

In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.

Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.

Coconut Toffee 2

white granulated sugar

cardamom

red food coloring, optional

raw, unsalted cashews, optional

Chai,

Line a 8- by 8-inch brownie pan with wax or parchment paper, overlapping the sides for easy lifting later. 

Pour some water into a very small bowl and put it in the freezer to chill (this is in case you don't have a thermometer, or if you want to be super accurate). 

In a small saucepan, stir together the sugar and 1/2 cup water. Attach a candy thermometer to the pot (if you have one) and place over medium heat. Bring to a gentle boil. 

Continue to cook the sugar mixture (it should bubble adamantly), stirring occasionally, and checking the temperature, either with the candy thermometer or with a regular digital thermometer. Be extremely careful; bubbling sugar will burn you like nobody's business. 

When the sugar mixture reaches 230 degrees F, turn the heat off. If you don't have a thermometer, pull the chilled bowl of water out of the freezer and, using a spoon, drop a tiny dollop of the sugar mixture into the cold water. It should form long strings. This is called "one-string consistency" and it means that your sugar is at exactly the right temperature. 

Stir in the cardamom and red food coloring if you're using it. Now, add the coconut and the cashew powder if using. Stir carefully until the whole mixture is an even pink hue. Quickly, pour into the prepared pan, smooth out so it's an even thickness and allow to cool for about an hour. 

When hardened, pull out of the pan, and cut into either bite-size squares or diamonds. Enjoy with a warm cup of chai!

Total miss. Followed recipe exactly but it didn't stay together so no good as a plateable treat.

I got a thermometer.  I watched this sugar cooking like a hawk.  As soon as it hit 230, I turned off the heat, removed the pan from the hot burner and as quickly as possible added the ingredients as specified.  My result?  A pan full of crystalized pink coconut that in no way stuck together like a bar of any sort.  It IS however delicious.  You can taste the coconut and cashew mixture really well, but this isn't something I can give away unless I bag it and call it a really interesting bag of coconut cashew ice cream toppings.  

My 6 year old &amp; I watched Best Thing I Ever Made &amp; I finally TRIED to make this for her.  The 1st time it was like soup. Hating to fail, I bought a thermometer, paid $9 for cardamom, and went to 3 store looking for unsweetened coconut (finally found it at an Asian market FYI!.  I followed the directions to a T, and the same result.  I put it back on the burner &amp; tried to boil out some of the liquid...it worked, but then quickly got hard.  Total waste of ingredients &amp; time, not to mention WAY TO SWEET!  Sorry Arti, this is not a winner. :(

I loved it. I did not use cardamon or cashew. It was a litlle crystalized, but I liked it. I had to make more!

I also used a thermometer to 230, and yet mine is not sticking together.  It's mushy!  It doesn't hold its shape.  I did make one chance to the recipe: instead of cardamom, I used Gingerbread spice.  It shouldn't have impacted the recipe like it did...  I'm not sure why it didn't work for me.  I'll try refrigerating it.  Hopefully that will work, but it's unlikely. 
Otherwise, this recipe has a nice flavour and the colour is so nice!
I will try to make it again.

I used my candy thermometer and went to exactly 230. Result? seems like the mixture re-crystalized. Agree it is like eating a sugar cube . . . I was hoping this was going to have a little chewiness to it, as we love anything coconut around our house. Any candy experts out there have any suggestions? Love the way it looks in the pan! Salvage: crumble and sprinkle over an ice cream sundae. Looks wonderful!

Thought this recipe was great...make sure you use unsweetened coconut!!  I did melt some chocolate chips and drizzled it over the bars..yum:- 

I loved this recipe. But, to get the desiccated UNsweetened coconut, I had to do everything but climb the tree.  The only coconut around my neck of the woods is sweetened.  I think it was worth it and kind of fun using an actual nut.  It was much easier to get into than I thought: they  actually drew a line around it so I would know where to whack it. Once I got it shredded and spread out on a cookie sheet, It took about 15 minutes to dry the coconut shreds in the oven.  

 I will make this again. 

BeaDidio is right, way too sweet! I love the cardamom flavor, but it is like eating a sugar cube! I was thinking about playing with the recipe and using less sugar, or fine sugar so that it does not have the gritty sugar taste. Not sure how to salvage the remainder due to the "gritty" texture...Sorry Aarti! I still love you and your personality!

Loved this. Did everything exactly as the recipe said, other than adding a teeny bit more cashews. The combination of cardamom, coconut and cashew smelled just like India (where my husband and I fell in love. This is going in his stocking for sure : Thanks Aarti!

https://www.foodnetwork.com/videos/aartis-coconut-toffee-0199050

Aarti shares her favorite holiday treat, cardamom-scented coconut toffee.

Aarti's Coconut Toffee

Coconut Toffee

Baking spray

water

unsweetened desiccated coconut (also called finely grated)

Drop pink food coloring, optional

Line an 8-inch square baking pan with parchment paper overlapping the sides (for easy lifting).

In a heavy bottomed 3-quart saucepan over medium heat, mix the sugar and the water over medium heat. Cook until the mixture reaches the soft ball consistency, or a temperature of 235 degrees F on a candy thermometer. Stir in the coconut, cardamom and add food coloring, if using. (The toffee should be a pale, gentle pink.)

Quickly spread the mixture evenly into the prepared pan, firmly pressing it into the corners. Allow it to cool and harden (takes a number of hours!). Cut or break into delicate squares or pieces and enjoy!

Crumbly mess. Followed the recipe perfect. Big disappointment

Getting ready to make this.  What do I use the cooking spray for.  Its in the ingredients but I don't think it says what to do with it.

Wasn't exactly like I thought it would be but still tasty. I drizzled some pieces with dark chocolate...yum!

Made these this morning and they came out perfectly. I followed one of the reviewer's suggestion and used 1 1/2 c. coconut and increased cardamom to 1/2 t. and they came out beautifully - just like the picture! They are very crumbly at first, I think perhaps those who had trouble with this recipe did not let it sit the required amount of time before trying to break it into pieces. After letting it set and harden for several hours pieces broke off easily. While it is true that this recipe is very sweet, I think it is just the nature of this type of candy. After all, the ingredients are essentially just sugar and water, to which you add some coconut and flavoring, so it is going to be very sweet. In small pieces though, it is a delicious treat, especially for those of us who love cardamom!

Tried it. It was not explained that it would end up being sugared coconut.  What can I turn this coconut into instead of wasting it?

I saw Aarti talking about this recipe on The Best Thing I Ever Ate.  I also read all of the reviews ahead of time.  Unfortunately, my coconut toffee was a crumbly mess.  I followed the recipe exactly (even added the ground cashews and used a candy thermometer.  The taste of my crumbly mess is good but I certainly can't serve it at the dinner party I am attending.  I will stick with Giada and Ina; their recipes are always foolproof!

Don't know what went wrong but it didn't set up at all, made sure it was at 235 degrees but still didn't set.

My biggest suggestion for those struggling with this recipe is to watch the episode of "The Best Thing I Ever Made - Stocking Stuffers." Aarti mentions some ingredients not listed here. For instance she uses 1 Tbsp of unsalted ground cashew and a pinch of salt when putting the coconut in. She also uses 1/4 tsp of cardamom. Hope this helps 

Tasty did not set carefull measurement and a new candy thermometer
carefully cooled and a pan of sweetened light pink flakey coconut. What a mess.  Cant use it for???? 

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Anyone that has a soupy mess is apparently not using sweetened condensed milk. There is nothing soupy about this mixture. If you use sweetened coconut it is more than sweet enough. Great recipe and everyone loves them. Dip bottom in melted chocolate for an over the top treat!

I used 7 oz sweetened and 7 oz unsweetened coconut w/ 3 large egg whites as I don't keep extra large eggs around. I thought it would fail since I messed with the ratios, but they turned out perfectly! Definitely no issues with them running as the unsweetened coconut made them less gooey... still plenty moist, though! Will definitely make again!

<div><div><div><div><div><div><div>Good day,</div><div><br /></div><div>I live in the U.S. and have made Ina's Coconut Macaroons for many years receiving great reviews and requests for the recipe.  While visiting family in Canada, I noticed the can of Sweatened Condensed Milk read (300 ml) and as you can see the recipe calls for (14 oz.), so I started to read the reviews to see if anyone had issues, possibly with the metric system.   I was surprised to learn that most did, resulting in a tasty but soupy mess.  The can of Sweatened Condensed Milk in the U.S. measures 3 inches high and 3 inches in diameter, also measuring a heaping 1 cup which equals slightly over( 250 ml) or (8 oz.)  This is the same volume as the can purchased in Canada.  I follow Ina's recipe as stated with one exception, I only use one can of Sweatened Condensed Milk (8 oz) not the (14 oz) her recipe calls for.  They turn out just like the picture posted with the recipe.  NOTE:  I bake them on a silpat lined baking sheet and let them cool completely on the silpat before tranferring them to a plate.  This allows the exterior of the macaroon to firm up slightly because they are very soft when fresh out of the oven, and can change their shape or break when moved. </div><div><br /></div><div>14 oz Sweatened  shredded coconut</div><div><br /></div><div>8 oz (one can) Sweatened Condensed Milk, or 8 oz (one can, which equals approximately 300 ml) using metric measurements </div><div><br /></div><div>1 teaspoon vanilla extract</div><div><br /></div><div>2 egg whites (room temp)</div><div><br /></div><div>1/4 teaspoon kosher salt  (I use 1/8 teaspoon of table salt when I don't have kosher)</div><div><br /></div><div>Prep is the same as Ina's recipe, however the fact that each oven is slighly different, my cooking time in my sister's oven here in Canada was 40 minutes not the 25 to 30 minutes I usually do at home.</div><div><br /></div><div>Good luck!</div></div></div></div></div></div></div><div><span class="addconvtitle"><span class="icon icon-reply"></span></span></div>

I doubled this recipe and it STILL came out awesome. The only thing I changed was the temp. I dropped my heat down to 300 degrees and they came out a perfect golden. Just keep an eye on them since they take a little longer to cook depending on the size. YummY

These were a huge hit! They were gone the next day. The only thing I changed was adding an extra egg white.

I made a couple of tiny changes, namely: dipping these guys in dark chocolate. YUM. I wrote a whole blog post about my experience on Modern Mouthful! I added an extra egg white, too, and used unsweetened coconut.

If the batter is a little too wet, add more coconut. Do not use parchment spray and flour your baking sheet. It will work out awesome, better recipe than paula deen with the cream of tartar (makes it bitter, don't use it I gave it 4 stars since I made it 3 times to get it right.

This is really tasty and very easy to make.  I just made a batch and I am enjoying it right now.  I chose to beat my egg whites to a stiff peak.  Once in the oven, the batter did not run and the outside is very crunchy.  Thanks Ina.  Luv ya!!

Lamb Tikka Masala

garam masala, divided,

kosher salt, divided

toasted, ground cumin

coriander

black pepper

lamb leg sirloin, trimmed and cut into 1-inch cubes

plain whole milk yogurt

onion,

garlic,

ginger

serrano chile,

tomatoes

coconut milk

Fresh mint or cilantro leaves

cardamom seeds

coriander seeds

cumin seeds

brown mustard seeds

black peppercorns

cloves

arbol chile stemmed, seeded and crumbled

cinnamon stick,

nutmeg

Lamb tikka masala served on a bed of white rice and topped with fresh herbs.

Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers

Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.

Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.

When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.

Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.

Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.

Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.

Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.

Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

I make this recipe pretty often. I don't have a grill, so I just use a non-stick frying pan for cooking my meat. I use med-high heat and let it get nice and crusty on the edges. I use chicken breast instead of lamb, and I cut it a little smaller than 1 inch cubes. I also just use premade garam masala, which tastes great to me, and is a lot less work. Finally, to get this a bit more like what I expect at an Indian restaurant, I use crushed tomatoes instead of diced, and half and half instead of coconut milk in the sauce. I also just add half and half until I get the consistency I am looking for, probably about 2 cups. The sauce is smoother and a little more savory this way in my opinion. Turns out great, and is in my opinion the best tikka masala I've ever had.

Oh my gosh, so good, but if you are going to grind the spices yourself, get a good sifter, because the grinder does not always grind everything.  I also broiled the chicken because I did not have a good grill and it worked fine.  I am making this again!

<span>Good recipe! Use ghee instead of vegetable oil : it's healthier, more authentic and 10 times more flavorful :) Ghee is clarified butter. You can buy or make your own with organic butter.</span><div><span>I cooked in a crokpot.</span></div>

This was honestly terrible, it lacked the heat and creaminess I like in any Masala, the lamb itself was good, I marinated it for closer to 1 1/2 hours but otherwise - it was simply uninspiring and dull. 

While I didn’t build a tandoor, I used my infrared grill, which certainly gave the char called for by Alton’s video. I otherwise cooked this 100% by the recipe (imagine that, an honest review). Yes, it’s extra work to make your own garam masala, but keep this in mind before you review- there are a gazillion different recipes for garam masala, and since it’s the #1 flavor component of this entire dish, buying pre made masala is going to change the entire flavor of the dish. Do what you wish, but then don’t get on here and post reviews of THIS recipe, when you made a different recipe. Now, as for THIS recipe, by the book- it’s an awesome masala. Great depth of flavor. The slight tang of the yogurt, the slight sweetness of the coconut milk, along with the tomatoes and onions, builds a good base. But the star of this show is the garam masala, and it really has an incredible depth of flavor. Hence why I say, any review that involves pre made masala, is not legitimate. It’s worth the extra work. 

This is pretty darn good but I think there should be less cardamom and more cumin,  maybe half the cardamom and twice the cumin. Just my tastes though. 

This is great, better than my favorite Indian restaurant.  I've just started grinding my own spices and it is well worth the effort.  For the cooking I borrowed a Good Eats technique and put bricks to use rather than building a tandor.  I  put 4 foil wrapped small square paving on either side of my gas grill and suspended the skewers on them over the grates and let the grill get to max temp before and between batches.  No sticking, great char, I'll use this technique again.

As a aspiring chef I'm always looking for new recipes to try. This is by far my favorite dish at our favoriteIIndian restaurant. When my hubby suggested I make it, I was very very intimidated! So many spices I wasn't use to! So I did my research and came upon this recipe. Although hubby was apprehensive at first ( Alton isn't Indian! How authentic could it be? now he says this is his favorite meal I make. I agree. The flavors are amazing, and it's just like the one at my favorite restaurant! My kids love it. The spices are so perfect. The only thing I do differently is grill the lamb, and use Greek yogurt instead of regular. Also bought garahm masala from an Indian grocery store! This dish is so amazing. I love when my kids love a lamb dish. Serve with basamti rice!

https://www.foodnetwork.com/videos/lamb-tikka-masala-0138448

Alton makes a classic Indian spice mix to use in his lamb tikka masala.

Classic Lamb Tikka Masala

Toasted Coconut Marshmallows

coconut,

recipe Homemade Marshmallow batter,

Confectioners' sugar

gelatin

corn syrup

Confectioners' sugar,

Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.

Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature.

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Five stars!! Make sure to toast the coconut enough it the star of the show. I turned these into s'more and I wasn't sorry. My friends and I were both very impressed. I didn't even know I liked s'mores that much. I will definitely make these again.

My friends couldn't stop talking about these marshmallows at our bon fire. I'll never buy store bought marshmallows again for s'mores! Delicious and surprisingly easy to make. I suggest adding a layer of confectioners sugar at the bottom of the pan before adding the coconut to help get them out of the pan.

First time making homemade marshmallows and I wasn't disappointed.  These are fluffy, tender, and delicious.  I'm going to make them again but try adding chocolate.......

I tried this recipe last night and it is fantastic!..My husband said it tasted like all marshmallows used to taste - he loved them.  Next time, I will toast some additional coconut and roll the cut sides in toasted coconut instead of powdered sugar.  They are very easy to make and a very unusual treat.  They will probably find their way into my neighbors' Christmas treats baskets.<br />

Easy, delicious and impressive!  I made these to take to a girls' weekend and they turned out beautifully.  I followed the recipe to the letter since this was my first time making them.  I lined my dish with parchment paper, so it was easy to remove them.  The vanilla flavoring is yummy.  They are so much more flavorful than store-bought marshmallows.  I can't wait to make these during the holidays for gifts!

AMAZING!!!  A few things...of course these are messy and sticky...they are marshmallows!  My 8 year old said that this was the coolest and easiest thing we have ever made.  If that isn't a good enough review, I don't know what is.  I used my KA so it was a breeze.  It definitely didn't take 15 mins, more like 10.  I also used wax paper sprayed with a little oil when I poured these into the pan.  Also used a silicone spatula sprayed with oil to get them out of the bowl.  Came out super easy.  Definitely make these, they are totally worth it.  I don't think I will EVER buy marshmallows again.  Thanks Ina!

Was I supposed to grease the casserole dish prior to putting in the toasted coconut? I did because I worried I would never get this out of the pan but I guess the taste test will tell me if that was correct

All went well until I had to get the marshmallow out of the K.A. mixer. It was glued to the whisk attachment....I had greased my hands with butter as I could see it would be difficult but this was something else. For a while it was on my hands...finally pried it off bit by bit and had to hand scoop it from the bowl into the casserole dish but much stayed in the mixing bowl. A glopy mess. There has to be a trick here.....what can I do to make this easier next time?

https://www.foodnetwork.com/videos/toasted-coconut-marshmallows-0134196

Ina makes her special toasted coconut marshmallows for a bake sale.

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