Thursday, August 30, 2012

Key Lime Coconut Patties Cupcakes

The cupcake world just got a whole lot better, and because we love our fans, we are giving you the secret recipe that will show you why! We tried them ourselves, and the results were unanimous:  YUUUMMM!!


  • 2-4 Key Lime Coconut Patties
  • 1 package of 8-pc mini Key Lime Coconut Patties
  • 1 Pouch (1 Ib 1.5 oz) of sugar cookies mix
  • 6 tablespoons of butter or margarine, softened
  • 4 teaspoons of grated key lime or regular lime peel
  • 1 whole egg
  • 4 egg yolks
  • 2 cans (14 oz each) of sweetened condensed milk (not evaporated)
  • ¾ cup of fresh key lime juice or regular lime juice
  • 1 drop of green food coloring, if desired
  • 1 container of vanilla or cream cheese frosting
  • 1 package of graham crackers

Pre-heat the oven to 375 Degrees. These cupcakes are double-layered, so keep that in mind for the amount of mixture you pour in for each layer.

(Look how the cupcake has two layers!)
Bottom Layer (the crust): in a large bowl, combine the sugar cookie mix, softened butter, whole egg, and 3 teaspoons of the lime peel, and then mix until a soft dough forms. Spoon the mixture into cupcake pans lined with paper cupcake liners. Make sure the same amount is in each cup and then flatten the dough. Bake for 12 minutes. Cool in pans on cooling racks.

Top Layer: Carefully trim the chocolate off of the Coconut Patties. Cut the coconut into small pieces and then finely chop the pieces in a food processor.

In medium bowl, beat the Coconut Patties mixture (from food processor), 4 egg yolks, condensed milk, lime juice, and food coloring with an electric mixer on medium speed for about 1 minute or until well blended. Pour evenly on top of the partially baked crusts, filling each about three-fourths full.

Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool 20 minutes. Cover; refrigerate until chilled (at least 2 hours but no longer than 2 days).

Stir the remaining 1 teaspoon of lime peel into frosting. Frost cupcakes. Garnish with Graham Cracker pieces and a mini Key Lime Coconut Patty and enjoy!!

*Store any remaining cupcakes covered in refrigerator.

Thank you to Makayla Steiner for the delicious recipe idea!

Tuesday, August 21, 2012

Looking for a tasty treat to help you forget about the hot, hot heat?

Here are 5 ways to enjoy Anastasia Confections' creamy Coconut Patties in the summer:
1. Try freezing them 

Freezing Coconut Patties not only keeps them fresh, but also makes for a very refreshing treat on a hot summer day! 

2. Ice Cream Topping

Try sprinkling pieces of Coconut Patties on top of your favorite ice cream, or try mashing the pieces into the ice cream for added texture and flavor. Yummy!

    3. Coconut Patties Smoothie

Want something cool and delicious to sip on? Blend a Coconut Patty or two along with ice, milk/yogurt, and your favorite fruits to make a delicious Coconut and Chocolate Fruit Smoothie!

4. Jello Pick Me Up

There is no better way to beat the heat than with a nice, cool bowl of Jello mixed with pieces of your favorite Coconut Patties inside! 

(Tip: Do this in two steps! Pour in ½ the mixture and let it set. When the Jello is ready, lay in the coconut bits and then pour in the rest of the mixture! Now you will have Coconut Patties pieces suspended in the Jello instead of sunken at the bottom!) 

5. Super Coco-nutty Ambrosia Salad

First, slice off the chocolate bottom of the Coconut Patties (feel free to eat). Next, place the creamy coconut portion in a food processor instead of—or along with—the usual coconut flakes. Add this delicious mixture to your favorite Ambrosia Salad recipe!