Try this Coconut Roll recipe, or contribute your own.
Suggest a better descriptionBoil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts, coconut, and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Sprinkle with additional toasted coconut. Slice with a sharp knife. Mrs. Bert Welsh, Mason, WI.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 879 | ||
Calories from Fat: 94 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 8.3mg | 0 % | |
Potassium 73mg | 2 % | |
Total Carbohydrate 202.4g | 60 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 201.4g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 879
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