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Coconut Coffee Muffins
Bread & Baking American

Coconut Coffee Muffins

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
  2. 2 Whisk coffee, eggs, and coconut oil together in a bowl. Combine coconut flour, brown sugar, and shredded coconut together in a separate bowl. Stir coffee mixture into flour mixture until batter is just combined; spoon into prepared muffin cups.
  3. 3 Bake in the the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

By Marla McGregor Hernandez

Mango Bread
Bread & Baking American

Mango Bread

4.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Grease and flour two 8x4-inch loaf pans.
  2. 2 Sift flour, baking soda, cinnamon, and salt together in a large bowl; make a well in the center.
  3. 3 Whisk eggs, butter, sugar, and vanilla extract together in a separate bowl; fold in mango, coconut, and walnuts. Pour this mixture into the well in flour mixture; stir to combine. Pour batter into prepared loaf pans; let sit at room temperature for 20 minutes.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By YummyMum

Super Moist Pumpkin Bread
Bread & Baking American

Super Moist Pumpkin Bread

4.6

Prep
15 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
  2. 2 Combine flour, brown sugar, pumpkin purée, oil, coconut milk, white sugar, baking soda, cinnamon, salt, and nutmeg in a bowl; fold in walnuts and coconut flakes until evenly distributed. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour and 15 minutes. Set pans on a wire rack, tightly cover pans with aluminum foil, and allow to steam for 10 minutes. Remove the foil and turn out loaves onto the wire rack. Tent lightly with the foil; cool completely.

By Kevin Ryan

Carrot Bread
Bread & Baking American

Carrot Bread

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Sift flour, sugar, baking powder, baking soda, cinnamon, and salt together in a large bowl.
  3. 3 Combine eggs, oil, and milk in a separate bowl; stir into flour mixture until well blended.
  4. 4 Stir in carrots, coconut, cherries, raisins, and walnuts.
  5. 5 Pour batter into prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, about 50 to 60 minutes. Let cool on a wire rack for 10 minutes before removing from the pan to cool completely.

By PAMSTER2

Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts
Bread & Baking American

Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts

4.8

Prep
20 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
  2. 2 Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
  3. 3 Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
  4. 4 Divide batter among prepared loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

By Barbara

Zucchini Coconut Loaf
Bread & Baking American

Zucchini Coconut Loaf

4.7

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
  2. 2 In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
  3. 3 In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
  4. 4 In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
  5. 5 Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

By Carol

Easy Zucchini Bread with Pineapple
Bread & Baking American

Easy Zucchini Bread with Pineapple

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
  2. 2 Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. 3 Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
  4. 4 Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.

By twilightgirls60r

Simple Coconut Macaroons
Dessert American

Simple Coconut Macaroons

3.9

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Mix coconut, sweetened condensed milk, and vanilla in a medium bowl until well combined. Drop batter by teaspoonfuls onto prepared baking sheets, spacing about 1 inch apart.
  3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove cookies from baking sheets using a moistened spatula and cool on wire racks until firm, about 20 minutes. Store in an airtight container at room temperature.

By Gayle Marie Larson

Dairy-Free Coconut Ice Cream
Dessert American

Dairy-Free Coconut Ice Cream

4.0

Prep
15 min
Cook
70 min
Total
105 min

Instructions

  1. 1 Cook and stir shredded coconut in a small skillet over medium-low heat until lightly browned and fragrant, about 5 minutes. Set aside.
  2. 2 Combine coconut milk, sugar, and toasted coconut in the top of a double boiler over simmering water; simmer until slightly reduced, about 1 hour. Strain coconut milk mixture through a sieve. Discard solids; pour liquid back into top of double boiler over simmering water.
  3. 3 Fill a large bowl with ice and cold water; set aside.
  4. 4 Whisk egg yolks into coconut milk mixture until thickened. Place top of double boiler in ice water until coconut milk mixture is cooled to room temperature, about 20 minutes.
  5. 5 Pour coconut milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

By John Wironen

Broiler Icing
American

Broiler Icing

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a medium bowl, combine brown sugar, butter, and cream. Mix in coconut and chopped nuts.
  2. 2 Spread icing over cooled cake. Place cake under broiler for 2 minutes or until bubbly.

By CLLWC

Coconut Pancake Syrup
American

Coconut Pancake Syrup

4.5

Prep
5 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

By Kimberly Kahmann Harvey

Four-Ingredient Gluten-Free Italian Coconut Cookies
Dessert American

Four-Ingredient Gluten-Free Italian Coconut Cookies

4.4

Prep
15 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Beat together egg whites and sugar in a large bowl with an electric mixer until soft and creamy, about 2 minutes. Stir in 2 cups shredded coconut and gluten-free flour slowly until combined into a dough.
  3. 3 Shape dough into walnut-sized balls. Roll balls in remaining 1/2 cup shredded coconut until evenly coated and place 2 inches apart on the prepared baking sheets.
  4. 4 Bake in the preheated oven until lightly golden, about 30 minutes. Cool on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Buckwheat Queen

Coconut Ice Cream
Dessert American

Coconut Ice Cream

4.8

Prep
5 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream of coconut and milk in a food processor or blender; mix thoroughly. Stir in cream and flaked coconut (if using) until combined.
  3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 25 minutes. Transfer ice cream to an airtight container and freeze until firm or desired consistency.

By SUEMB

Chocolate Coconut Bars
Dessert American

Chocolate Coconut Bars

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  2. 2 In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
  3. 3 Bake for 30 minutes. Let cool before cutting into bars.

By Hanna Coolidge

Coconut Macaroons
Dessert American

Coconut Macaroons

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or aluminum foil.
  3. 3 Combine coconut, flour, and salt in a large bowl; stir in sweetened condensed milk and vanilla extract until mixture is evenly blended. Use your hands if needed to combine thoroughly.
  4. 4 Drop coconut mixture onto the prepared baking sheets, about 1 inch apart, using a small ice cream scoop.
  5. 5 Bake in the preheated oven until tops are golden and lightly toasted, 12 to 15 minutes.
  6. 6 Cool macaroons on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Enjoy!

By Kristil Kimbro Lyle

Coconut Rum Balls
Dessert American

Coconut Rum Balls

4.4

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 Toss crushed wafers, 1 1/3 cups coconut, and walnuts together in a large bowl. Stir in condensed milk and rum; mix well. Cover and refrigerate for 4 hours.
  2. 2 Place remaining 1 cup coconut in a bowl. Roll chilled dough into 1-inch balls, then roll each ball in coconut to coat. Store in a tightly covered container in the refrigerator.

By Carla Hoy

Easy Coconut Cream Pie
Dessert American

Easy Coconut Cream Pie

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the whipped topping until well combined. Pour filling into baked pie crust.
  2. 2 Spread remaining whipped topping over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and serve chilled.

By Darlene

Coconut Poke Cake
Dessert American

Coconut Poke Cake

4.7

Prep
30 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Prepare and bake white cake mix in a 9x13-inch dish according to package directions.
  2. 2 While cake is still hot, poke holes with a fork all over the top.
  3. 3 Mix cream of coconut and sweetened condensed milk together in a bowl.
  4. 4 Pour over the top of hot cake. Let cake cool completely.
  5. 5 Frost cake with whipped topping and cover with flaked coconut. Keep cake chilled in the refrigerator.
  6. 6 Enjoy!

By Leslie

Simple Coconut Cake
Dessert American

Simple Coconut Cake

2.5

Prep
10 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Whisk coconut and sugar together in a bowl. Sift in flour and whisk to combine. Form a well in the center.
  3. 3 Whisk eggs together in a small bowl and pour into the well. Add enough milk to reach a slightly thickened but runny texture. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
  5. 5 Remove from the oven and let cool for 20 minutes. Pour simple syrup over cake before serving.

By Buckets223

Baked Banana Fritters
Appetizer American

Baked Banana Fritters

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine bread crumbs, coconut, sugar, and cinnamon in a bowl. Beat egg white in a small bowl until frothy. Dip 1 banana piece into beaten egg white; press into bread crumb mixture to coat. Place breaded banana piece, unstacked, on the prepared baking sheet. Repeat with remaining banana pieces.
  3. 3 Bake in the preheated oven until golden brown, about 10 minutes.

By Butler

Stained Glass Windows
Dessert American

Stained Glass Windows

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Melt butter and chocolate chips in a pan over low heat. Let mixture cool slightly before stirring in walnuts and marshmallows. Set aside to cool completely.
  2. 2 Spread coconut on waxed paper.
  3. 3 Divide cooled dough into two even portions. Form each portion into a long roll. Coat rolls with coconut.
  4. 4 Wrap rolls in waxed paper and then again in plastic wrap. Refrigerate overnight or longer.
  5. 5 Cut into 1/2-inch-thick slices to serve.

By Bea Gassman

Church Window Cookies
Dessert American

Church Window Cookies

4.7

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
  3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
  4. 4 Add marshmallows to melted chocolate; gently stir to coat.
  5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
  6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
  7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
  8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
  9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
  10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Coconut-Crusted Tilapia (Paleo)
Dinner American

Coconut-Crusted Tilapia (Paleo)

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium-high heat.
  2. 2 Mix together unsweetened coconut, coconut flour, and salt on a plate.
  3. 3 Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
  4. 4 Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

By RACH7H

Monkey Tails
Dessert American

Monkey Tails

4.5

Prep
30 min
Cook
Total
210 min

Instructions

  1. 1 Insert one stick into cut ends of each banana; place on a wax paper-covered baking sheet. Freeze until bananas are frozen, about 2 hours.
  2. 2 Place chocolate and butter in a microwave-safe bowl; microwave in 30-second intervals, stirring after each interval, until melted, 1 to 3 minutes, depending on your microwave.
  3. 3 Dip frozen bananas in melted chocolate, spooning with chocolate until completely covered; roll in coconut. Place on the wax paper-covered baking sheet. Freeze until chocolate is firm.

By CRYSTALSHOE

Homemade Marshmallow Bald Eagles
Dessert American

Homemade Marshmallow Bald Eagles

5.0

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place white confectioners' coating in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  2. 2 Insert 1 toothpick into each marshmallow; dip into melted white coating, then roll in coconut and place each on 1 sandwich cookie. Cut a slit in each coated marshmallow where the beak should go using kitchen shears; place 1 cashew into slit.
  3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Draw a dot with a line over it with melted chocolate using a toothpick on each side of each eagle's head for the eyes.

By SHORECOOK