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Peanut Butter-Coconut Roll Recipe
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Dark corn syrup||1⁄4 Cup (4 tbs)|
|Confectioner's sugar||2 Cup (32 tbs)|
|Instant nonfat dry milk||1⁄4 Cup (4 tbs)|
|Flaked coconut||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 2227 Calories from Fat 722
% Daily Value*
Total Fat 85 g131.1%
Saturated Fat 53.7 g268.5%
Trans Fat 0 g
Cholesterol 7.3 mg
Sodium 1032.8 mg43%
Total Carbohydrates 355 g118.3%
Dietary Fiber 17.9 g71.6%
Sugars 280.6 g
Protein 31 g62%
Vitamin A Vitamin C 4.6%
Calcium 40.3% Iron 17.4%
*Based on a 2000 Calorie diet
Sift confectioners' sugar, dry milk and salt together; mix into peanut butter mixture.
Add coconut; knead until well blended.
Shape into roll; wrap in waxed paper.
Chill for several hours or until firm.
Cut into 1/4-inch slices with sharp knife.
May tint with food coloring if desired.
Yield: About 3/4 pound.