White Chocolate Glaze with Toasted Coconut and Pecans Recipe

This white chocolate glaze is the perfect topper.

By Capper's Farmer
January 2006


  • pecans
    For a sweet breakfast, try this glaze on fruit-filled crepes, but be sure to add the pecans and coconut to the glaze for a delightful texture and crunch.
    Photo by GettyImages/tseiu
  • pecans

It can be drizzled over anything from cakes and breads to donuts and macaroons.

Ingredients:

  • 4 tablespoons butter OR margarine, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1-1/4 cups white chocolate chips OR white vanilla chips
  • 1/4 cup lime juice

Instructions:

  1. In a skillet, melt 1 tablespoon butter.
  2. Add coconut and pecans; continue mixing until coconut is light brown.
  3. Remove from heat. Cool.
  4. In a large bowl, combine chips, lime juice and remaining butter.
  5. Microwave on medium-high for 30 to 40 seconds. Mix until smooth.
  6. Pour glaze over bars, spreading evenly. Top with coconut mixture.

These recipes are from the January 2006 issue of Heart of the Home.

Recipes from this issue:

Bars, Cakes and Breads for Glaze: