Dairy-Free, White Chocolate Bark

Servings: 12
Preparation Time: 45 minutes

Ingredients:

• 1 cup raw, cacao butter
• 1 cup palm shortening
• 1/2 cup raw honey
• 1 teaspoon vanilla extract
• 1 cup shredded coconut

Directions:

Slowly melt the cacao butter and palm shortening in a double boiler. Once melted, allow to cool on counter for 15 minutes. Add in honey and vanilla. Use an immersion blender to mix well, and then chill it in the refrigerator for 15 more minutes.

Use your immersion blender again to mix it well. It will turn to a nice light color. The white chocolate mixture should be uniform now and will not separate.

To make white chocolate bark, fold in your mix-in and spread the mixture into a 9 x 13-inch glass dish lined with parchment paper. Put in fridge and allow to harden completely, and then break the bark apart into serving size pieces.

Other mix-in ideas: orange peel, dried cranberry, chocolate chips, dried raspberries, freeze dried blueberries, mint extract, peppermint candy, nuts.

Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Laddoo

Servings: 20
Preparation Time: 40 minutes

Ingredients:

• 1 teaspoon ghee
• 2 cups shredded coconut
• 1 cup milk, or coconut milk*
• 3/4 cup powdered sugar
• 1/2 cup dry fruit powder**
• 1 teaspoon cardamom powder
• golden raisins for garnishing

Directions:

In a saucepan, melt ghee on medium-high heat. When it melts, add shredded coconut, milk, and sugar. Keep stirring until the milk is absorbed. Continue cooking on medium-high heat until the mixture becomes dry, about 10–15 minutes.

Add dry fruit powder and cardamom. Cook again for 15 more minutes.

Remove mixture from pan and put on a plate greased with ghee. Allow to cool.

Using a tablespoon, scoop laddoo onto a cookie sheet and decorate with golden raisins.

When they cool completely, store in air-tight container and refrigerate. They will last for about 7–10 days in the refrigerator.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

**Grind dry fruits of choice in a blender or food processor until you have powder. A mortar and pestle would also work.

Pooja from Fort Worth, TX, won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Coconut Monster Cookies

Servings: approximately 2 dozen cookies
Preparation Time: 30–35 minutes

Ingredients:

• 3 eggs
• 1 1/2 cups whole sugar
• 1 tablespoon organic molasses
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon organic vanilla extract
• 1 1/2 cups organic peanut butter
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 1 cup chocolate chips
• 1 cup Tropical Traditions Shredded Coconut
• 2 teaspoons baking soda
• 3 cups rolled oats

Directions:

Preheat oven to 350 degrees F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!