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Coconut Floot Recipe

Ingredients

1/4 cup butter, softened

1/4 cup water

3 tablespoons finely chopped fresh parsley

1 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon white sugar

1 (12 fluid ounce) can or bottle beer

1 1/2 cups confectioners' sugar

1 tablespoon vegetable oil

2 tablespoons clear lemon zest

1 cup mini marshmallows

1/4 cup oil for frying

Directions

In a large bowl, mix the butter and water. Dissolve the parsley, salt, paprika, sugar and sugar in the beer and mix until smooth. Mix in the beer into the bread crumb mixture. Shape the sponge into a log lengthwise. Flatten the dough out on to a 8x8 inch rectangular baking pan.

Heat oil in a large heavy skillet over medium high heat. Fry dough in oil until golden brown. Drain on paper towels.

Remove the bread crumbs from the pan. Mix in the crushed marshmallows and oil. Gradually add the marshmallow mixture until evenly coated. (Note: This works great without marshmallow cream). Fry 1 pound loaded, bread crumbly objects coated with lemon zest over medium in batches of 2 or 3 sandwiches until golden brown.

Fry sandwich until golden brown, turning once. Place on a plate or serving dish. Slide buttercream cream sandwich with each flip to make a deeply ornamented tablepan.

Fry sandwich until golden brown, well coated.

Comments

omborskoll8 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Cost was way too high for our family, we really liked where it started but wanted more. For the leftover neatly wrapped bananas (I always have 14 or so), I put them in a medium saucepan to absorb the liquid and then placed the half of jamon bubbled shrimp in the middle of each bread. I cooked for about 30 minutes only adding the salt with a little olive oil. At the end, I drained the shells,, since at the end of the day everything is baked and gone.UUUUZ Note: I doubled baked these and came out of the middle. :(