Type what you have

Ingredients

• ✓ coconut
• sweetened condensed milk
• vanilla extract

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

Ingredients

• ✓ coconut
• coconut milk
• white sugar
• egg yolk

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

Ingredients

• ✓ coconut
• egg white
• white sugar
• all-purpose baking flour

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

Ingredients

• ✓ coconut
• cream of coconut
• milk
• heavy cream

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

Ingredients

• ✓ coconut
• graham cracker crumb
• sweetened condensed milk
• semisweet chocolate chip

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

Ingredients

• ✓ coconut
• all-purpose flour
• salt
• sweetened condensed milk
• vanilla extract

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

Ingredients

• ✓ coconut
• vanilla wafer
• walnut
• sweetened condensed milk
• rum

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

Ingredients

• ✓ coconut
• mandarin orange
• pineapple
• marshmallow
• sour cream

Instructions

1. 1 Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.

By Trece

Ingredients

• ✓ coconut
• milk
• vanilla pudding mix
• whipped topping
• pie shell

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

Ingredients

• ✓ coconut
• oat
• all-purpose flour
• vegetable oil
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9-inch pie pan.
3. 3 Bake in preheated oven for 12 minutes, until lightly browned.

By Sara

Ingredients

• ✓ coconut
• white cake mix
• cream of coconut
• sweetened condensed milk
• whipped topping

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

Ingredients

• ✓ coconut
• sugar
• all-purpose flour
• egg
• milk
• simple syrup

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

Ingredients

• ✓ coconut
• butter
• semisweet chocolate chip
• walnut
• miniature marshmallow

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

Ingredients

• ✓ coconut
• butter
• semisweet chocolate chip
• miniature marshmallow
• parchment paper

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

Ingredients

• ✓ coconut
• ice pop stick
• banana
• semisweet chocolate chip
• butter

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

Ingredients

• ✓ coconut
• confectioners' coating
• marshmallow
• mint sandwich cookie
• cashew
• semisweet chocolate chip

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

Ingredients

• ✓ coconut
• oat
• white sugar
• cocoa powder
• milk
• margarine

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Mix oats and coconut in a large bowl until thoroughly combined.
3. 3 Stir sugar, cocoa powder, milk, and butter together in a saucepan over medium heat until smooth. Bring to a boil and cook, stirring constantly, for 2 minutes. Pour over oats and coconut; mix quickly to coat.
4. 4 Drop tablespoonfuls onto the prepared baking sheet. Let cookies cool and harden; store in an airtight container.

By Tammy Oberlin

Ingredients

• ✓ coconut
• cherry pie filling
• pineapple
• butter cake mix
• pecan
• margarine

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour cherry pie filling into a 9x13-inch baking dish; top with pineapple but do not stir. Sprinkle cake mix over pineapple; sprinkle coconut over cake mix. Sprinkle pecans over coconut; pour melted margarine over top.
3. 3 Bake in the preheated oven until top is golden brown, about 40 minutes.

By LTEDFORD

Ingredients

• ✓ coconut
• butter
• crispy rice cereal
• brown sugar
• pecan
• strawberry ice cream

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.
2. 2 Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.
3. 3 Freeze until set, at least 1 hour. Cut into squares when ready to serve.

By aryel168

Ingredients

• ✓ coconut
• cherry pie filling
• pineapple
• yellow cake mix
• margarine
• walnut

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Layer cherry pie filling and drained pineapple in the prepared dish.
3. 3 Sprinkle dry cake mix over the top, covering evenly.
4. 4 Pour melted butter over cake mix; sprinkle coconut and chopped walnuts on top.
5. 5 Bake in the preheated oven until browned and bubbly, about 50 to 60 minutes.
6. 6 Serve and enjoy!

By Barbara

Ingredients

• ✓ coconut
• margarine
• graham cracker crumb
• walnut
• semisweet chocolate chip
• sweetened condensed milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Pour melted butter into a 9x13-inch dish. Sprinkle graham crumbs evenly over melted butter, followed by chopped nuts, then chocolate chips.
3. 3 Top with flaked coconut and pour condensed milk over all.
4. 4 Bake in the preheated oven for 25 minutes or until lightly browned on top. Cool for 15 minutes before cutting into finger-length bars.

By Kristen Pontier

Ingredients

• ✓ coconut
• butter
• confectioners sugar
• sweetened condensed milk
• semisweet chocolate
• shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Mix butter, confectioners' sugar, and sweetened condensed milk together in a medium bowl; mix in coconut.
3. 3 Roll dough into 1 inch balls; refrigerate until set, about 1 hour.
4. 4 Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
5. 5 Use toothpicks to hold the balls and dip them in the melted chocolate. Set on wax paper to dry.

By Tamme

Ingredients

• ✓ coconut
• butterscotch chip
• peanut butter
• butter
• miniature marshmallow
• walnut

Instructions

1. 1 Grease a 9x13-inch pan.
2. 2 Place butterscotch chips, peanut butter, and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and combined, about 5 minutes.
3. 3 Stir marshmallows, coconut, and walnuts into butterscotch mixture until evenly combined.
4. 4 Pour mixture into prepared pan. Refrigerate until set, about 1 hour. Cut into 18 squares and store in the refrigerator.

By Brenda Moore

Ingredients

• ✓ coconut
• sweetened condensed milk
• egg yolk
• butter
• pecan
• vanilla extract

Instructions

1. 1 Place condensed milk, egg yolks, and butter in a heavy 2-quart saucepan; cook over medium heat, stirring constantly, until bubbly, about 10 minutes. Remove from heat; stir in coconut, pecans, and vanilla.
2. 2 Allow to cool for 15 minutes before spreading on cake.

By Marsha C

Ingredients

• ✓ coconut
• lemon juice
• sugar
• egg
• all-purpose flour
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lightly grease a 10-inch pie plate. Combine lemon juice, sugar, eggs, coconut, flour, and milk in a large bowl. Stir until well blended and pour mixture into pie dish.
3. 3 Bake in the preheated oven until center is set but slightly jiggly, about 35 minutes. Let pie cool completely before slicing.

By Amanda

Ingredients

• ✓ coconut
• butter
• milk chocolate chip
• vanilla extract
• walnut
• miniature marshmallow

Instructions

1. 1 Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
2. 2 Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.

By moonshine7015

Ingredients

• ✓ coconut
• graham cracker crumb
• white sugar
• butter
• sweetened condensed milk
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine graham cracker crumbs, sugar, and melted butter in a bowl; mix to combine and pat into the bottom of a 9x13 inch baking pan. Bake in the preheated oven for 15 minutes. Keep the oven on.
3. 3 Combine condensed milk and flaked coconut; spread over the crust and continue to bake for 15 minutes.
4. 4 Spread melted chocolate over coconut layer. Set aside to cool and let chocolate harden, about 1 hour. Cut into squares.

By ROSEYPET

Ingredients

• ✓ coconut
• caramel
• sweetened condensed milk
• butter
• miniature marshmallow
• crispy rice cereal
• sea salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
2. 2 Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
3. 3 Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
4. 4 Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
5. 5 Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
6. 6 Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

By JennyJen2009

Ingredients

• ✓ coconut
• pineapple
• all-purpose flour
• macadamia nut
• salt
• sweetened condensed milk
• rum extract
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper or silicone mats.
2. 2 Combine coconut, pineapple, flour, macadamia nuts, and salt in a large bowl; stir in sweetened condensed milk, rum extract, and vanilla extract. Drop golf ball-sized scoops of dough 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until coconut is toasted, 12 to 15 minutes.

By kismet59

Ingredients

• ✓ coconut
• candied cherry
• candied pineapple
• date
• pecan
• all-purpose flour
• sweetened condensed milk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
2. 2 Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
3. 3 Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

By Cathy