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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

Irish Potatoes
Dessert European

Irish Potatoes

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
  2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Portuguese Coconut Cakes (Bolos de Coco)
Dessert European

Portuguese Coconut Cakes (Bolos de Coco)

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
  2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
  3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101

Coconut Macaroons German Style
Dessert European

Coconut Macaroons German Style

4.2

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. 2 In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
  3. 3 Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

By MOTTOS

Irish Potato Candy
Dessert European

Irish Potato Candy

4.7

Prep
20 min
Cook
Total
30 min

Instructions

  1. 1 Beat cream cheese and butter together in a large bowl until smooth. Add confectioners' sugar and vanilla; beat until smooth. Mix in flaked coconut.
  2. 2 Roll mixture into balls or potato shapes; roll balls in cinnamon. Place onto a cookie sheet and chill to set, at least 10 minutes. If desired, roll potatoes in cinnamon again for a darker color.

By Saundra

Coconut and Marzipan Macaroons
Dessert European

Coconut and Marzipan Macaroons

1.0

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
  2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
  3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
  4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
  5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
  6. 6 Place 3/4 of the chocolate 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. Remove from heat and stir in remaining chocolate until melted.
  7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Coconut Tarts
Dessert European

Coconut Tarts

4.3

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
  2. 2 Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
  3. 3 Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

By Freya

Swedish Chocolate Balls (Chokladbollar)
Appetizer European

Swedish Chocolate Balls (Chokladbollar)

4.8

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat a pan over medium heat and add oats. Toss and shake until fragrant and lightly toasted, 5 to 7 minutes.
  2. 2 Combine sugar, cocoa powder, salt, cayenne, butter, coconut oil, vanilla extract, and coffee in a bowl. Add the oats and mix until thoroughly combined.
  3. 3 Portion dough into balls using a sorbet scoop. Roll balls in grated coconut and transfer to a parchment-lined baking pan. Let them firm up in the fridge for 15 to 20 minutes.

By John Mitzewich

Queen Elizabeth Cake
Dessert European

Queen Elizabeth Cake

4.9

Prep
30 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Pour boiling water over dates in a small bowl, and let stand until cool.
  2. 2 Measure flour, baking powder, soda, salt, and nuts into a small bowl. Stir to mix.
  3. 3 Cream 1/4 cup butter and white sugar together in a mixing bowl; beat in egg and vanilla. Add flour mixture to creamed mixture in three parts alternately with date mixture in two parts, beginning and ending with dry mixture. Spread cake batter into prepared pan.
  4. 4 Bake in the preheated oven until an inserted wooden pick comes out clean, 30 t0 40 minutes.
  5. 5 To make the topping: Mix coconut, brown sugar, 6 tablespoons butter and cream in a small saucepan over medium heat. Boil for three minutes. Spread over warm cake, and brown under broiler.

By Carol

Coconut Crust
Dessert

Coconut Crust

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix coconut and butter together in a bowl until well combined. Press mixture into an 8- or 9-inch pie plate.
  3. 3 Bake in the preheated oven until golden, about 15 minutes.

By Carol

Coconut Macaroons II
Dessert

Coconut Macaroons II

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 In large mixing bowl, combine coconut, sweetened condensed milk and extracts; mix well.
  3. 3 Drop by rounded teaspoonfuls onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges. Immediately remove from baking sheets. Store loosely covered at room temperature.

By ROBIN JOYE

Coconut Syrup

Coconut Syrup

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a heavy saucepan, combine coconut cream, flaked coconut and brown sugar. Bring to a boil, reduce to a simmer, and cook for 20 minutes, stirring occasionally. Transfer to a blender, and puree until smooth. Serve immediately.

By Hunter StClaire

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

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

Fresh Pineapple Dessert
Dessert

Fresh Pineapple Dessert

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
  2. 2 Slice the top and bottom off the pineapple. Cut into quarters and remove the core from each piece. Lay each section skin side down and, using a sharp knife, separate the fruit along the skin, allowing the fruit to rest on the skin for presentation. Cut the fruit into slices for easy eating. Place on a baking sheet and sprinkle each section with 2 tablespoons each of brown sugar and coconut.
  3. 3 Broil until the coconut is toasted, about 5 minutes.

By LEWIKE01

Pineapple and Coconut Jam

Pineapple and Coconut Jam

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
  2. 2 Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.

By Rieko

Fried Pie Crust

Fried Pie Crust

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine butter, coconut, flour and brown sugar in a sauce pan. Cook on medium heat until a rich brown color, stirring frequently.
  2. 2 Pour into pie plate and press out to edges evenly with a fork.
  3. 3 Allow to cool before filling.

By stormycook

Brownie Mix in a Jar III
Dessert

Brownie Mix in a Jar III

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Mix together flour, salt and baking powder. Set aside.
  2. 2 Layer ingredients in order given in a 1 quart sized wide mouth canning jar. Add flour mixture last. Press each layer firmly in place.
  3. 3 Attach this message to jar: Butterscotch Brownies 1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add: 3/4 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Mix in 2 eggs, slightly beaten and 2 teaspoons vanilla. 3. Mix until completely blended. 4. Spread batter into a sprayed 9 x 13 inch metal pan. 5. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Cool completely in pan. Makes 2 dozen brownies.

By Lisa

Toasted Coconut Ice Cream
Dessert

Toasted Coconut Ice Cream

5.0

Prep
5 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread 3 cups flaked coconut onto a baking sheet.
  2. 2 Bake coconut in the preheated oven, turning once, until toasted, 6 to 10 minutes. Cool completely.
  3. 3 Beat sugar and eggs together in a bowl until light and frothy; add cream of coconut and beat well. Add half-and-half and vanilla extract into egg mixture, beating well after each addition. Stir toasted coconut and flaked coconut into half-and-half mixture.
  4. 4 Pour coconut mixture into the bowl of an ice-cream maker. Pour milk into coconut mixture to fill machine to the fill-line, if necessary. Freeze according to the manufacturer's instructions.

By billie caren

Coconut Candies
Dessert

Coconut Candies

3.5

Prep
20 min
Cook
20 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in coconut and vanilla. Let cool slightly.
  2. 2 Drop by rounded spoonfuls onto waxed paper lined sheets and let cool completely.

By Sara