Double Coconut Chocolate Chip Cookies
Try this recipe for chocolate chip cookies made with coconut oil and shredded coconut.
Tag: shredded coconut
Gluten-Free Coconut, Almond Getaways
Almonds, coconut flakes, and brown rice flour are used to make these cookies.
Chocolate, Coconut, Peanut Butter Balls
Chocolate, Coconut, Peanut Butter Balls
Servings: 8
Preparation Time: 10 minutes
Ingredients:
- 1 cup coconut peanut butter
- 1/2 cup honey
- 1/4 cup coconut oil
- 1/2–1 cup cocoa powder
- 1 cup shredded coconut
- 1/2 cup chopped pecans (optional)
Directions:
In mixing bowl, combine peanut butter, honey, cocoa, coconut oil, pecans, and half a cup of shredded coconut. Mix until smooth. Take spoonful-size scoops of batter and roll into balls in the rest of the coconut shreds.
Place balls on a baking sheet covered with wax paper and place in freezer until desired firmness.
Recipe submitted by Jocelyn, Costa Rica.
Sarah’s notes: You can also use flaked coconut to roll the balls in (like I did, see the picture) instead of shredded.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Coconut, Almond Cups
These delicious chocolate treats are made with coconut oil, shredded coconut, and honey.
Coconut Meringue Cream Pie
Coconut Meringue Cream Pie
Servings: 8–10
Preparation Time: 30 minutes
Ingredients:
- 1 coconut oil pie crust, prebaked and cooled
- 1 1/4 cups whole sugar
- 1/4 cup wheat flour
- 1 teaspoon salt
- 3 cups milk (or 2 cups milk and 1 cup coconut milk*)
- 4 eggs**, separated – See Note below.
- 1 teaspoon vanilla
- 1 1/2 cups dried coconut
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
In large saucepan, combine sugar, flour, and salt. Add milk and whisk to combine. Cook over medium heat until beginning to simmer, stirring constantly. After the mixture begins to simmer, cook an additional 2 minutes.
In a medium bowl, slightly beat egg yolks. Slowly add one cup of the hot milk mixture to egg yolks and stir to temper them. Add eggs back into saucepan and simmer 3 minutes, stirring constantly.
Add coconut and vanilla and stir. Pour into pie crust and refrigerate overnight.
Serve with whipped cream and garnished with toasted coconut. Alternately, pie can be topped with meringue: whip remaining egg whites until soft peaks form. Add two teaspoons of sugar and continue to whip until stiff peaks form. Top pie and bake 7–8 minutes in a 400 degree oven until slightly browned.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Tammy, Union City, TN.
Coconut Apple Crisp
Author’s Note – Bake this wonderful surprise for about 30 minutes until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled.
Coconut, Apple, Walnut Pancakes
Author’s Note – Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour, and oh-so-flavorful from the cinnamon, apples, and coconut, these pancakes are a comforting and delicious fall “treat”—breakfast, brunch, breakfast for dinner…YUM!
Easy Coconut Macaroons
Easy Coconut Macaroons
Servings: 20
Preparation Time: 20 minutes
Ingredients:
- 3 cups shredded coconut
- 1/2 cup almond butter
- 1/2 cup brown rice syrup
- 1 tablespoon vanilla extract
- 2–3 tablespoons water
Directions:
Preheat the oven to 275 degrees F. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist, yet pliable (about the same as sticky rice).
Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper–lined baking trays.
Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.
Recipe and photo submitted by Evan, Marlborough, MA.
