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Coconut Baked Food Recipes

Coconut Cream Blonde Macaroons

Coconut Cream Blonde Macaroons Recipe photo
Coconut Cream Blonde Macaroons Recipe
photo by recipe author

Servings: about 2 dozen Preparation Time: 30 min prep, varies

First, you’ll need to use the 2 2/3 cups of shredded coconut to make homemade coconut butter, or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients, and mix well until a batter forms.

These macaroons can be baked in an oven, or gently dried in a dehydrator. For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the outsides are crispy, then allow to cool for an additional 25 minutes before removing from the pan to cool completely.

If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.

Recipe submitted by Megan, Los Angeles, CA

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Savory Coconut Oil Kale Chips

Savory Coconut Oil Kale Chips Recipe photo
Savory Coconut Oil Kale Chips Recipe
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

1. Preheat oven to 325 degrees.

2. Line a few cookie sheets with parchment paper and set aside.

3. Wash and de-stem the kale.

4. Cut the leaves into chip size strips (or however big you want the chips to be).

5. In a large bowl, whisk the coconut oil oil, balsamic vinegar, garlic powder, and sea salt together.

6. Add the kale leaves and toss until the leaves are covered with the dressing.

7. Lay the strips of kale onto the baking pans in a single layer.

8. Drizzle the remaining dressing over the leaves and sprinkle on the toasted sesame seeds (if you’re using).

9. Bake for 12-16 minutes. Make sure you watch them, as they can burn easily.

10. Remove from oven. The leaves may seem soft, but they with harden as they cool. Store in an airtight container.

Recipe submitted by Jessica, Denver, CO

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Gluten-free Chocolate Cut Out Cookies

Gluten-free Chocolate Cut out Cookies Recipe photo
Gluten-free Chocolate Cut out Cookies Recipe
photo by recipe author

Servings: 30
Preparation Time: 20-25 minutes

1. Melt coconut oil and chocolate together over very low heat. Let cool slightly.

2. Mix honey, vanilla and eggs. Add chocolate mixture, stirring well to make sure you don’t scramble the eggs.

3. Add in coconut flour and stir very well. Place dough in fridge to harden, at least 1 hour.

4. Preheat oven to 350F. Line a baking sheet (or two) with parchment paper.

5. Roll dough out between two sheets of parchment paper to 1/4″ thick. Use your favorite cookie cutter to cut out shapes. Place relatively close together on the cookie sheet. Ball leftover dough together and roll out again. Keep going until all the dough is used up.

6. Bake for 12 minutes (adjust depending on the size of your cookies). Let cool on cookie sheet or a wire rack.

Recipe submitted by Sarah, Marietta, GA

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Gluten Free Cornbread With Sundried Tomatoes

Gluten Free Cornbread With Sundried Tomatoes Recipe photo
Gluten Free Cornbread With Sundried Tomatoes Recipe
photo by recipe author

Servings: (1) 2 lb. loaf or 12 muffins
Preparation Time: 20 minutes

Preheat oven to 350 degrees. Butter a 2 lb. loaf pan and line bottom with parchment paper.

Sift the dry ingredients into a large bowl. Stir with a wire whisk until well blended. Add the sundried tomatoes and the cheese. Mix well. Combine the milk, beaten eggs and melted butter in a small bowl. Make a well in the middle of the dry ingredients and add the milk mixture, a little at a time and mix until well blended. Batter will be stiff.

Spoon into the prepared pan and bake 50 minutes. For muffins, bake 25 minutes. Let the pan cool on a wire rack. Run a knife along the sides of the pan, turn the pan over and remove the bread. Discard the parchment paper.

Recipe submitted by Pat, Jackson WI

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Coconut Flour Chewy Chocolate Cherry Granola Bars

Coconut Flour Chewy Chocolate Cherry Granola Bars Recipe photo
Coconut Flour Chewy Chocolate Cherry Granola Bars Recipe
photo by recipe author

Servings: 18
Preparation Time: 15 minutes

OPTIONAL:

  • For a sweeter bar, add 1/4 to 1/2 cup raw sugar.
  • For a banana version, instead of 1/2 cup coconut oil, use 1/4 cup coconut oil and 1/4 cup mashed ripe banana.

Preheat oven to 350 degrees F.

Mix dry ingredients in a large bowl; combine egg, maple syrup, vanilla and banana (if using) in a separate bowl.

Melt coconut oil and dark chocolate together in a saucepan over low heat.

Add maple syrup mixture to dry ingredients; stir until well combined. Allow coconut oil/chocolate mixture to cool slightly (to avoid scrambling your egg) and then add slowly to the rest of the ingredients.

Press into greased 8×11 inch baking pan. Bake for 25 minutes, until edges are golden brown. Cut while still warm, but allow to cool further before removing to avoid crumbling.

Recipe submitted by Jennifer, Canada

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Coconut Flour Oatmeal Raisin & Flax Muffins

Coconut Flour Oatmeal Raisin and Flax Muffins Recipe photo
Coconut Flour Oatmeal Raisin and Flax Muffins Recipe
photo by recipe author

Servings: 12 muffins
Preparation Time: 15 minutes

Preheat oven to 400F.

Soak raisins in warm water to cover; set aside.

Mix dry ingredients together; mix wet ingredients in a separate bowl. Add wet to dry and stir to combine. Drain and squeeze excess water from raisins, add to batter. Spoon batter into lined muffin pan – about 1/4 cup per muffin.

Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.

Recipe submitted by Jennifer, Canada

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Banana Cacao Muffins

Banana Cacao Muffins photo
Banana Cacao Muffins
photo by recipe author

Servings: 10 large muffins
Preparation Time: 25 minutes

Dry:

  • 150g (1 1/4 cups) whole wheat pastry flour
  • 42g (7 1/2 tablespoons) cacao powder (or regular cocoa)
  • 48g (1/4 cup) whole brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt

Wet I:

  • 4 egg whites
  • 240g banana (about 2 medium/large)
  • 4 oz (1/2 cup) plain, Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon stevia extract

Wet II:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, whisk together the dry ingredients.

3. In another large bowl, whisk together the Wet I ingredients.

4. In a medium bowl, heat the Wet II ingredients until smooth.

5. Pour the Wet II mixture into the Wet I mixture and stir until combined.

6. Pour the wet mixture into the dry mixture and stir until combined.

7. Grease a muffin pan and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me). Bake for 35+ minutes, or until a toothpick comes out clean.

Recipe submitted by Jessica, AZ

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Gluten Free Pecan Pie Muffins

Gluten Free Pecan Pie Muffins photo
Gluten Free Pecan Pie Muffins
photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Preheat oven to 400 degrees F.

Line muffin tin with 12 paper liners.

In a food processor, chop pecans until they resemble a coarse crumb. Add pecan meal and all other ingredients into mixing bowl and mix until just blended.

Divide into prepared muffin liners and bake for approximately 15 to 20 minutes or until lightly browned and firm to the touch.

Recipe submitted by Kathryn, Cary, NC

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