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Saltine Cracker Pudding
Snack American

Saltine Cracker Pudding

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat and whisk in egg yolk mixture until smooth; boil for 1 minute. Mix in coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer mixture until thick, about 5 minutes.
  2. 2 Beat egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into coconut mixture and mix in vanilla extract. Serve warm or cold. Refrigerate leftovers.

By tignor

No-Bake Power Bites
Snack American

No-Bake Power Bites

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes.
  2. 2 Roll mixture into balls using your hands.

By Risa Robertson

Peanut Butter Magic Bars
Snack American

Peanut Butter Magic Bars

4.9

Prep
20 min
Cook
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
  2. 2 Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
  3. 3 Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
  4. 4 Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

By Pam Cooking Spray

Marshmallows with Coconut
Snack American

Marshmallows with Coconut

5.0

Prep
30 min
Cook
5 min
Total
515 min

Instructions

  1. 1 Spray an 8-inch square baking pan with cooking spray.
  2. 2 Mix cold water and gelatin together in a bowl until gelatin is dissolved.
  3. 3 Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
  4. 4 Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
  5. 5 Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

By jowolf2

Camping Bars
Snack American

Camping Bars

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Beat flour, oats, butter, wheat germ, orange peel, and 1/2 cup of packed brown sugar in a large bowl at low speed until just mixed. Beat at medium speed for 2 minutes (mixture will look dry).
  2. 2 Shape mixture into a ball with lightly floured hands, then pat into 8x8-inch baking pan.
  3. 3 Beat eggs with a 1/4 cup of packed brown sugar in a small bowl; stir in almonds and coconut. Pour evenly over mixture in pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the bar mixture comes out clean, about 35 minutes. Cool in pan on rack. Cut into 12 pieces.

By k blackburn

Banana Oatmeal Protein Bars
Snack American

Banana Oatmeal Protein Bars

4.5

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  2. 2 Mix oats, banana, protein powder, peanut butter, cranberries, unsweetened flaked coconut, almonds, tea, chia seeds, cinnamon, and vanilla together in a large bowl; spread into prepared pan. Top with sweetened flaked coconut.
  3. 3 Bake bars until lightly browned, 25 to 30 minutes. Set aside to cool until completely set, at least 15 minutes.

By bradyike

Chef John's Chocolate Energy Bars
Snack American

Chef John's Chocolate Energy Bars

4.8

Prep
20 min
Cook
Total
185 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
  3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
  4. 4 Remove from the pan and unwrap. Cut into 10 bars.
  5. 5 Serve and enjoy.

By John Mitzewich

Raisin & Rice Mini Pies
Snack American

Raisin & Rice Mini Pies

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Cut each piecrust in half and roll each portion to fit 4 (5-inch) mini pie pans.
  2. 2 Beat together eggs, sugar, milk, butter, and rice until well blended; stir in remaining ingredients. Divide filling between the 4 pie pans.
  3. 3 Place pies on baking sheet; bake in preheated 375-degree F oven for 15 minutes. Lower to 300 F, bake for additional 15-20 minutes until center is set and crust is golden brown. (If crust begins to brown too much, cover crust edges with foil.)
  4. 4 If preferred, the filling can be baked in a 10-inch piecrust; just add approximately 30 extra minutes to the cooking time.

By Rice Select

Bexx Bars
Snack American

Bexx Bars

1.0

Prep
20 min
Cook
10 min
Total
150 min

Instructions

  1. 1 Grease an 8-inch springform pan.
  2. 2 Melt 1/2 cup butter in a saucepan over low heat; whisk white sugar and chocolate drink mix into butter until smooth. Remove saucepan from heat; whisk in 1 teaspoon vanilla and beaten egg. Stir crushed crackers and coconut into chocolate mixture. Press mixture into the bottom of prepared pan. Refrigerate until set, about 30 minutes.
  3. 3 Beat 3 tablespoons butter and confectioners' sugar with an electric mixer in a bowl until smooth; stir in milk and remaining 1/2 teaspoon vanilla. Spread icing mixture evenly over chocolate-cracker mixture; refrigerate until set, about 30 minutes.
  4. 4 Melt chocolate chips with margarine in a saucepan over low heat; whisk until smooth. Pour chocolate mixture over icing layer; smooth with a spatula. Refrigerate bars until set, about 1 hour. Serve cold or at room temperature.

By murraytk

Coconut Pumpkin Nut Bread
Snack American

Coconut Pumpkin Nut Bread

4.5

Prep
10 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4-inch loaf pans.
  2. 2 Mix flour, brown sugar, pumpkin, oil, coconut milk, white sugar, baking soda, cinnamon, nutmeg, and salt together until well combined. Fold in walnuts and flaked coconut. Pour evenly into prepared pans.
  3. 3 Bake until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Remove from the oven and wrap tightly with foil; let steam 10 minutes. Turn out onto a rack. Tent lightly with foil; let cool completely.

By Kevin Ryan

Hawaiian Banana Nut Bread
Snack American

Hawaiian Banana Nut Bread

4.7

Prep
10 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
  2. 2 In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
  3. 3 Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

By Saundra

Magic Mango Bread
Snack American

Magic Mango Bread

4.6

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9x5-inch loaf pans.
  2. 2 Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
  3. 3 Beat sugar, butter, and oil together in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla. Add flour mixture; mix just until combined. Fold in mango, raisins, walnuts, and coconut, mixing just enough to evenly combine. Divide batter between the prepared pans; let stand for 20 minutes.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 50 to 60 minutes.

By SACKPAC

Sweet Potato and Coconut Bread
Snack American

Sweet Potato and Coconut Bread

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
  2. 2 Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl; set aside.
  3. 3 Beat butter with an electric mixer in a large bowl until creamy, about 2 minutes. Gradually beat in sugar until fully incorporated, about 3 minutes. Add eggs, one at a time, beating well after each addition before adding the next. Beat in sweet potatoes and vanilla until well combined. Stir in flour mixture, coconut, and walnuts until just combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 10 minutes.

By Maybelle Miller

Mango-Banana Bread
Snack American

Mango-Banana Bread

4.6

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Purée 1/4 of chopped mango in a food processor or blender. It should yield about 1/2 cup puréed mango and set aside. Reserve remaining chopped mango.
  3. 3 Sift flour, baking soda, cinnamon, salt, and pumpkin pie spice together in a large bowl.
  4. 4 Combine butter, white sugar, and brown sugar in a small bowl until blended. Mix in eggs and vanilla extract. Fold into dry ingredients until just combined. Fold in remaining chopped mango, puréed mango, banana, coconut, and walnuts. Let sit for 10 to 15 minutes. Pour into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes.

By sara therese

Gluten Free Lemon Coconut Poppy Seed Bars
Snack American

Gluten Free Lemon Coconut Poppy Seed Bars

2.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
  2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
  3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
  4. 4 Press the crust evenly across the bottom of the prepared baking pan.
  5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
  6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
  7. 7 Whisk in the sugar and cornstarch.
  8. 8 Pour the filling over the baked crust and return the pan to the oven.
  9. 9 Bake for 25-30 minutes more, until the filling is set.
  10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
  11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
  12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Pumpkin Coconut Bread
Snack American

Pumpkin Coconut Bread

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.
  2. 2 Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.
  3. 3 Bake for 60 minutes, or until tester inserted in the center comes out clean.

By Donna Abbott

Qumbe (East African Coconut Candy)
Snack African

Qumbe (East African Coconut Candy)

4.0

Prep
15 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine 2 cups grated coconut and coconut milk in a bowl until thoroughly mixed.
  2. 2 Place sugar in a saucepan over medium heat; cook, stirring frequently, until sugar is melted, about 5 minutes. Remove saucepan from heat and stir in coconut mixture and almond flour until well combined; cool until easily handled.
  3. 3 Roll coconut mixture into bite-size balls. Pour 1/4 cup grated coconut into a bowl and roll balls in coconut until coated. Refrigerate until chilled, at least 15 minutes.

By Annie Douglass Lima

Easter Popcorn
Snack

Easter Popcorn

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Line a baking sheet with parchment paper. Set aside.
  2. 2 Place popcorn, chocolate eggs, coconut, and almonds together in a large bowl. Toss to combine.
  3. 3 Pour white chocolate chips into a small microwave-safe bowl. Microwave until chocolate is melted, stirring every 30 seconds, about 2 minutes. Stir in butter and almond extract until fully melted and incorporated.
  4. 4 Pour melted chocolate mixture over popcorn mixture and toss to thoroughly coat. Sprinkle in salt; stir. Pour mixture onto the prepared baking sheet. Adjust salt to taste.
  5. 5 Let popcorn cool and harden before serving.

By Kim

Coconut Bread II
Snack

Coconut Bread II

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
  3. 3 Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

By JEMR2

Chocolate-Coconut Lunchbox Cookies
Snack

Chocolate-Coconut Lunchbox Cookies

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
  2. 2 Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
  3. 3 Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
  4. 4 Drop dough by teaspoons onto the prepared cookie sheet.
  5. 5 Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.

By Cheerios

Chocolaty Caramel-Nut Popcorn
Snack

Chocolaty Caramel-Nut Popcorn

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
  3. 3 Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
  4. 4 Bake in preheated oven for 1 hour, stirring every 15 minutes.

By andy

Trinidad Sweetbread
Snack

Trinidad Sweetbread

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 5x9 inch loaf pans and set aside.
  2. 2 Blend together the butter, sugar, eggs, evaporated milk and almond extract.
  3. 3 Sift together the flour, baking powder and cinnamon. Add to wet ingredients and stir.
  4. 4 Add coconut, coarsely mixed dry chopped fruit and raisins. Mix well and pour into prepared loaf tins.
  5. 5 Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack.

By Bernadette

Karioka Sweet Rice Balls
Snack Southeast Asian

Karioka Sweet Rice Balls

3.8

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix rice flour, shredded coconut, and 3/4 cup coconut milk together in a bowl until dough is well mixed. Form dough into balls, about 1 tablespoon per ball.
  2. 2 Heat oil in a pot over medium heat.
  3. 3 Fry dough balls in the hot oil until lightly browned, about 5 minutes. Remove pot from heat and transfer balls to a paper towel-lined plate.
  4. 4 Pour 1/2 cup coconut milk into a saucepan; bring to a boil. Stir brown sugar into hot coconut milk until liquid thickens, 2 to 3 minutes more. Remove saucepan from heat, cool coconut coating slightly, and dip balls into coating. Cool slightly before serving.

By mystinkypete

Banana Coconut Loaf
Snack

Banana Coconut Loaf

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries.
  2. 2 Break eggs in a mixing bowl, and beat until light and frothy. Add sugar and melted butter or margarine. Beat well. Stir in mashed banana and flavoring. Add flour mixture, and stir just to combine. Spoon into greased 9x5x3 inch loaf pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool.

By Carol

Ultimate Coconut Cake
Snack

Ultimate Coconut Cake

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F. For the Cake, spray 2 (9-inch) round cake pans with no stick cooking spray. Mix flour, baking powder and salt in medium bowl. Set aside.
  2. 2 Beat butter, granulated sugar and extract in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and milk on low speed until just blended. Beat on medium-high speed 2 minutes. Pour batter into prepared pans.
  3. 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pans; cool completely on wire rack.
  4. 4 For the Frosting, beat butter and extract in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Fill and frost cooled cake with Frosting. Sprinkle top of frosted cake with toasted coconut.

By McCormick Spice

Bishop's Bread II
Snack

Bishop's Bread II

4.5

Prep
20 min
Cook
120 min
Total
140 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition.
  3. 3 In a separate bowl, sift together flour, salt and baking powder. In a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
  4. 4 Stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. Fold in cherries, chocolate chips, dates, coconut and pecans. Pour batter into prepared pans.
  5. 5 Bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

By Lovesmurfs

Reindeer Poop Popcorn
Snack

Reindeer Poop Popcorn

4.0

Prep
15 min
Cook
50 min
Total
110 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Melt 1 cup butter in a saucepan over medium heat. Stir brown sugar, corn syrup, and salt into melted butter; bring to a boil, stirring constantly, reduce heat to low, and simmer caramel sauce without stirring until slightly thickened, about 4 minutes. Remove from heat and stir 1/3 cup coconut, peanuts, 2 tablespoons almonds, vanilla extract, baking soda, cinnamon, nutmeg, and allspice into caramel.
  3. 3 Heat 2 tablespoons coconut oil, 1 tablespoon butter, and vegetable oil together in a large pot over high heat. Pour popcorn into hot oil, cover the pot with a lid, and shake pot constantly over heat until all popcorn is popped, 1 to 3 minutes.
  4. 4 Pour caramel sauce over hot popcorn and quickly stir to coat. Turn popcorn out onto prepared baking sheets. Sprinkle 1/3 cup coconut and remaining 2 tablespoons almonds over popcorn.
  5. 5 Bake in the preheated oven for 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil popcorn until coconut and popcorn are lightly toasted, about 30 seconds.
  6. 6 Melt chocolate chips, 1 tablespoon coconut oil, and shortening together in a saucepan until all are melted and the chocolate sauce is thin and pourable. Drizzle chocolate sauce and sprinkle remaining 1/3 cup coconut over popcorn; dust with confectioners' sugar. Lift parchment paper off of the baking sheets and transfer popcorn to the refrigerator to cool completely, about 45 minutes. Break into palm-sized chunks and store in airtight containers.

By Amy Snyder

Guyanese Coconut Buns
Snack Latin American

Guyanese Coconut Buns

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  3. 3 Bake for 20 minutes in the preheated oven, or until golden brown.

By peep