Coconut Baked Food Recipes

Gluten Free Pumpkin Cheesecake Bars

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20
Preparation Time: 20 minutes

1 recipe shortbread crust (see recipe below)
1 8 ounce package cream cheese, softened
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 14 ounce can sweetened condensed milk*
2 eggs
15 ounces pumpkin puree
1/4 teaspoon salt
Dried coconut flakes (optional)

Preheat oven to 350 degrees. Grease a 9×13 inch pan with coconut oil.

Press shortbread dough into prepared pan with corn starch dusted fingers (double recipe if you want a thicker crust). If needed, refrigerate for a few minutes until firm.

In the bowl of an electric mixer, beat cream cheese, cinnamon, ginger and nutmeg just until creamy. Gradually add sweetened condensed milk. Beat in eggs one at a time. Add pumpkin and salt and beat until just blended.

Pour over crust and top with coconut flakes if using. Bake in preheated oven for 30-35 minutes. Filling should be set but still jiggle slightly if you shake the pan. Cool then refrigerate until cold before enjoying.

Gluten Free Shortbread Crust:

1/2 cup butter, at room temp
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons coconut flour
1/4 cup + 2 tablespoons corn starch
1/2 cup brown rice flour

Beat butter and sugar until fluffy; add vanilla. Beat in remaining ingredients until a dough forms. Use as directed.

* You can make your own sweetened condensed milk
with our recipe here.

Recipe courtesy Sarah Shilhavy

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Easy Coconut Macaroons

Photo by recipe author

Servings: 20
Preparation Time: 20 minutes

3 cups shredded coconut
1/2 cup almond butter
1/2 cup brown rice syrup
1 tablespoon vanilla extract
2-3 tablespoons water

Preheat the oven to 275 F degrees. In a bowl, mix together the first 4 ingredients. Slowly add the water until the texture becomes moist yet pliable (about the same as sticky rice).

Using a melon baller, ice cream scoop, or spoon, form the macaroons on parchment paper lined baking trays.

Bake for 55 minutes or until the edges start to brown. Makes about 30 1-inch cookies.

Recipe submitted by Evan, Marlborough, MA

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Coconut Chocolate Chip Cherry Cookies

Photo by recipe author

Servings: 18
Preparation Time: 10 minutes

1 1/4 cups sugar
1/2 cup unsalted butter, at room temperature
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup cocoa powder
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup dried cherries
1 1/4 cups dried coconut, shredded or flaked
3/4 cup semi-sweet chocolate chips

In a large bowl beat together the sugar and butter until light and fluffy. Add in the egg and vanilla and beat until smooth and creamy.

In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Gradually add flour mixture into the butter mixture, beating well after each addition.

Add in the cherries, coconut and chocolate chips; mix into dough until well combined. Cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Scoop a tablespoon full of dough and roll into balls using hands. Place cookie balls on a baking sheet lined with parchment paper and bake for 12-15 minutes. Let cool on baking sheet for 10 minutes and then move to cooling rack to finish cooling.

Recipe submitted by Dunne, Columbia, SC

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Triple Coconut Cranberry Muffins

Prepared by Pat, Photo by Jeremiah Shilhavy

Servings: 12 muffins
Preparation Time: 15 minutes

2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dried coconut flakes
1 cup dried cranberries
3/4 cup coconut milk*
2 tablespoons melted coconut oil
2 tablespoons melted butter
1 teaspoon grated orange or lemon zest
1/2 teaspoon vanilla extract
1 egg, lightly beaten
extra coconut flakes

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder and salt with a whisk. Add coconut and cranberries. Make a well in the middle and pour in remaining ingredients except extra coconut flakes. Mix until just combined. Do not over mix.

Divide batter into 12 muffin cups lined with paper liners. Top with extra coconut flakes. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted in center comes out clean.

Remove muffins from pan immediately and cool on a wire rack.

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

Recipe submitted by Pat, Jackson, WI

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Homemade Gluten-Free Granola Bars

Homemade Gluten Free Granola Bars

Photo by recipe author

Servings: 12
Preparation Time: 20 minutes

2 cups gluten-free old fashioned rolled oats
1 cup sliced almonds
1 cup unsweetened, shredded coconut
1/2 cup organic fresh ground flax seed meal
3 tablespoons coconut oil
2/3 cup honey or maple syrup
1/4 cup light brown sugar or whole sugar, packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1/2 cup chopped, pitted dates
1/2 cup chopped, dried apricots
1/2 cup dried cranberries

1. Preheat oven to 350 degrees F. Grease an 8×12 baking dish and line with parchment paper.

2. Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seed meal.

3. Reduce the oven temperature to 300°F.

4. Place the coconut oil, honey or maple syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

5. Pour mixture into the prepared 8×12 baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25-30 minutes, until light and golden brown. Cool in pan at least 2-3 hours before cutting.

Recipe submitted by Katrina, Tampa, FL

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Gluten Free Coconut Flour Flax Bread

photo by recipe author

Servings: 8-10
Preparation Time: 10 minutes

1/2 cup coconut flour, sifted
1/2 cup flax seeds, ground
1 /2 teaspoon salt
1 teaspoon baking soda
5 eggs
1/4 cup coconut oil, melted
1/8 cup water
1 teaspoon apple cider vinegar

1. Preheat oven to 325 degrees. Grease a small loaf pan (73/4″ L × 41/2″ W × 3″ H).

2. Mix all the dry ingredients together.

3. Combine all the wet ingredients.

4. Add the dry ingredients to the wet and beat well. Batter will be thick.

5. Pour into loaf pan and bake for 40 minutes or until toothpick comes out clean.

6. Cool completely before slicing.

Note: For moister bread, the water in the recipe can be replaced with yogurt.

Recipe submitted by Carrol, Huntington Beach, CA

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Banana Coconut Cream Bread

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 2 loaves

Preparation Time: 15 minutes

3 cups wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar, or to taste
1 cup expeller pressed or virgin coconut oil
4 eggs, lightly beaten
4 teaspoons vanilla extract
2 ripe bananas, mashed
1 cup Coconut Cream Concentrate
1 cup shredded coconut (optional)
1 cup chopped walnuts (optional)

Preheat oven to 325 degrees F.

Combine flour, baking powder, baking soda and salt; set aside.

In a large bowl, combine sugar, oil, eggs, bananas, CCC and vanilla extract. Stir into dry mixture, mixing until just moistened. Fold in coconut & nuts, if desired. Pour into two greased and floured 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans.

Bake in preheated oven for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.

Recipe submitted by Sandra, West Point, NE

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Coconut Baked Oatmeal

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 8-12
Preparation Time: 7-10 min

1/2 cup coconut oil
1/2 cup butter
6 cups rolled oats
2 cups whole milk (increase if using thick rolled oats)
2/3 cup honey
4 eggs
1 3/4 teaspoon salt
1 1/2 teaspoon cinnamon
3 teaspoons baking powder
1 teaspoon pure vanilla extract

Preheat oven to 350 F. Grease a 9×13 baking dish.

Melt coconut oil and butter over low heat. In a bowl mix oats, milk, honey, eggs, vanilla, melted coconut oil and butter. Mix in salt, cinnamon and baking powder last. Mix well, pour into baking dish and bake for 30 min. Enjoy!

Recipe submitted by Melissa, Post Falls, ID

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