Coconut Baked Food Recipes

Gluten Free Brown Sugar Shortbread Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup butter, at room temperature
3/4 cup brown sugar
2 tablespoons brown rice syrup
2 teaspoons vanilla extract
1 1/4 cups brown rice flour
1 cup tapioca and/or cornstarch
1/4 cup coconut flour

Beat butter, sugar, and brown rice syrup together until well blended. Add vanilla, mix well.

Add remaining ingredients and mix until well combined. Spread evenly in a greased or parchment paper lined 9×13 glass pan. Refrigerate for 15-30 minutes.

Preheat oven to 325 degrees F. Take pan out of the fridge and let sit at room temp while oven preheats.

Bake cookies for 20-30 minutes. Edges should be browned. Cut into little pieces while still warm and cool completely in pan before serving.

Recipe courtesy Sarah Shilhavy

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Dairy Free Coconut Pie

photo by recipe author

Servings: 10-12
Preparation Time: 1 hour 30 minutes

Dairy Free Whole Wheat Crust:

1 cup whole wheat flour
1/2 cup unbleached all purpose flour
2 teaspoon organic sugar
1/2 teaspoon sea salt
1/2 cup coconut oil
1/4 cup + 2 tablespoons coconut milk*

Coconut Pie Filling:

1 cup organic sugar
2 eggs
1/4 cup coconut flour
1/4 cup + 1 tablespoon coconut oil
1/2 cup coconut milk*
1 1/2 cups shredded unsweetened dried coconut
1 teaspoon vanilla extract

Crust Directions:

Mix dry ingredients together: flours, sugar, and salt. Add coconut oil. Use a pastry cutter to cut the oil into the dry ingredients. Add coconut milk a little at a time (you may not need any at all). Turn on a floured surface and knead several times. Roll dough into a 9 inch circle and transfer to a pie plate, using fingers to shape dough as needed.

Pie Filling Directions:

Preheat oven to 350 degrees F.

Mix together sugar and eggs. Add oil and flour and mix well. Add coconut milk and fold in 1 cup coconut. Add vanilla and mix well. Sprinkle remaining coconut on top of the pie. Pour into your whole wheat pie crust.

Bake in preheated oven for 50-55 minutes.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Kelly, Charlotte, NC

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Peanut Butter Coconut Cookies

photo by recipe author

Servings: 48 mini cookies or 24 larger ones
Preparation Time: 15 minutes

1/2 cup coconut oil
1 cup crunchy peanut butter
1/2 cup honey
1/2 cup organic whole sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 cup shredded coconut
1/2 cup walnuts (or any other nut you prefer) or dark chocolate chips (I use both)

Cream coconut oil, peanut butter, honey, and sugar together in a mixing bowl. Add eggs and vanilla and beat until combined followed by the soda and salt. Now stir in the flours, shredded coconut, walnuts, and chocolate chips if desired.

Chill the dough for about 20 minutes if you are going to roll it into balls. Preheat oven to 350 degrees F.

Line a couple of cookie sheets with parchment if you want. I actually use mini muffin pans for them and it makes 48 mini cookies. Would make about 24 larger ones rolled into balls.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat. Bake for 13 – 15 minutes or until lightly browned around the edges. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.

Recipe submitted by Shannon, Jacksonville, AR

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Gluten Free Coconut Cream Bliss Cookies

photo by recipe author

Servings: About 24
Preparation Time: 15 minutes

1 1/2 cups coconut cream concentrate
1/2 cup coconut oil (or for less richness, use 1/4 cup coconut oil & 1/4 cup yogurt or kefir)
1 1/4 cups arrowroot powder
1/2 cup whole sugar, rounded
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 325 degrees F.

Heat the coconut cream concentrate over low heat until softened or melted. Melt the coconut oil over low heat; remove from heat and mix in the vanilla and almond extracts.

In a large bowl, mix the arrowroot with the sugar and salt.

Add the coconut cream concentrate and coconut oil to the arrowroot. Mix until well combined. The dough should be very nice and workable, not overly sticky. If it’s sticky, add more arrowroot.

Form dough into tablespoon-sized balls and place on a greased cookie sheet. Flatten each ball with the palm of your hand or the bottom of a glass.

Bake in preheated oven for 20-30 minutes or until the cookies hold together and are very lightly browned on the bottom.

Cool a bit and remove from the cookie sheet while still warm. If they cool down and are stuck to the cookie sheet, place them back into the oven to warm up again, and then they’ll be easy to remove.

Recipe submitted by Lindsey, CO

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Raspberry Chocolate Coconut Steel Cut Oat Muffins

photo by recipe author

Servings: 11-12 muffins
Preparation Time: 18-20 minutes

1 1/2 cups ground steel cut oat flour (or Scottish oats)*
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 cup stevia baking blend or unrefined sugar
1 flax “egg” (1 tablespoon flax meal mixed with 3 tablespoons warm water and whisked)*
1/3 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup almond milk (or other milk of choice)
1/2 cup shredded coconut
1/2 cup dark chocolate chips
1 pint organic raspberries (fresh or frozen)

1. Pre-heat oven to 400 degrees. Grease muffin tins with non- stick cooking spray and set aside.

2. Combine flax egg and set aside.

3. In a large bowl, combine all dry ingredients except coconut, raspberries and chocolate chips.

4. Meanwhile, in another medium- sized bowl, combine all wet ingredients except flax egg.

5. Add wet ingredients to dry ingredients as well as flax egg and mix well till combined evenly.

6. Fold in raspberries, chocolate chips, and shredded coconut (don’t over- stir!)

7. Bake for 18-20 minutes, in a lined or well- greased muffin tin, till golden brown.

Recipe submitted by Emilia, Aptos, CA

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Pumpkin Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

15 oz pumpkin puree
1/2 cup coconut oil
2 eggs
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup whole wheat flour
3/4 cup + 1 tablespoon white flour*
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped almonds
1/2 cup coconut

Preheat oven to 350 degrees F.

Mix the pumpkin, oil, eggs, vanilla and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.

Pour into 12 muffin greased tins lined with paper muffin liners.

Bake for 30-35 minutes or until toothpick comes out clean.

*Use all whole wheat flour if preferred.

Recipe submitted by Megan, Bar Harbor, ME

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Fruited Granola with Syrup

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

Fruited Granola:

2 cups rolled oats (old fashion oats)
2 cups quick oats*
1/2 cup wheat germ (optional)
1 teaspoon cinnamon
1/2 cup coconut oil
1/2 cup brown sugar
3 tablespoons juice (apple, pomegranate, cranberry, grape, etc)
2 teaspoons vanilla
1/2 cup honey
1 cup dried fruit (blueberries, raisins, cherries, etc.)

Fruited Syrup:

1/2 cup maple syrup
1/2 cup honey
3 tablespoons fruit juice

Fruited Granola:

1. Preheat oven to 250. Combine oats, wheat germ, and cinnamon in a large bowl.

2. Measure out 1/2 cup of solid coconut oil. Using your hands scoop small batches out of the cup and press it together with your palms over the granola bowl so it drips into the bowl.

3. In a separate bowl combine brown sugar, juice, vanilla, and honey. You can heat this mixture if desired before pouring it over the granola.

4. Spread granola out over 2 large, rimmed, greased baking sheets. Use your hands to form clumps of granola if you like it chunky.

5. Bake at 250 for 20 minutes.

6. Stir. Bake for an additional 20 minutes. When cooled, add dried fruit.

Fruited Syrup:

1. Combine all ingredients. Mix well.

*Use all rolled oats if desired.

Recipe submitted by Katrina, Canal Fulton, OH

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