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Coconut Baked Food Recipes

Lemon-Lime Coconut Flour Cookies

 

Procedure:

Pre-heat oven at 375 degree F.

Mix coconut flour, unbleached flour, baking powder, salt and baking soda. In a mixing bowl beat the sugar, butter, lemon peel, lemon juice, lime peel, lime juice and egg. Stir in flour mixture. Continue mixing at medium speed with an electric mixer. Shape dough into 1-inch balls. Place 2 inches apart on unglazed cookie sheet. Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool in a wire rack.

Yield: 2 dozen

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Gluten Free No-Roll Sugar Cookies

Gluten Free No-Roll Sugar Cookies
Gluten Free No-Roll Sugar Cookies
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These gluten free cookies bake up soft and chewy with a slightly crisp outside. This is a drop cookie recipe, so there is no need to roll the dough out. Once the cookies have fully cooled you can decorate with frosting and toppings or simply eat plain! For a coconut sugar cookie variation stir in some dried flaked coconut into the dough before baking.

Servings: 20 cookies
Preparation Time: 15 minutes

  • 4 oz (approx. 1/2 cup) butter, at room temperature
  • 1/4 cup cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups gluten free flour mix*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum

Preheat oven to 375 degrees F.

Cream butter, cream cheese and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Beat until mixture is light and fluffy, about 3 minutes. Scrape bowl down with a rubber spatula once or twice, as needed. Add egg and vanilla extract, beat until well combined and scrape bowl down as needed.

In a separate bowl mix flour mix, baking soda, baking powder and xanthan gum together. Add to the butter and sugar mixture and stir until well combined and a sticky dough forms.

Using a cookie scoop, drop heaping tablespoon sized balls unto parchment paper lined cookie sheets. Place about 2 inches apart.

Bake cookies for 9-12 minutes, or until the edges and tops begin to turn golden brown.

Remove cookies from the oven and allow to cool on the sheet for 1-3 minutes. Slide parchment paper off cookie sheet and allow cookies to cool completely on a wire rack or counter top (still on the parchment).

*Gluten Free Flour Mix:

Makes 3 cups

Mix all ingredients together and use as directed.

Recipe courtesy Sarah Shilhavy

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Spiced Zucchini Bread

I supposedly don’t like zucchini bread. I never actually said so, but I always thought so in the back of my head. I suppose it was because I had eaten a few too many that I really just didn’t care for.

Zucchini bread is supposed to be good. Number one, it’s a veggie pretending to be something of a dessert in a sweet bread. Two, it has a wonderful blend of spices perfect for this time of the year and three; it’s a quick, sweet bread. But for whatever reason, I didn’t like it.

This recipe however, I liked. Even the batter tasted good. Whoops. Now you know I’m one of those batter and cookie dough tasters.

While baking the bread puffed up and looked delectably fluffy and moist. The aroma of the spices was wonderful and when the loaf came out I was delighted to see that a crispy, golden top had formed. (That’s the best part by the way). Each slice was sweet but not too sweet (but if you think so feel free to cut back on the sugar), airy yet dense, moist, and filled with the gentle taste of the spices and subtle crunch of the chopped nuts. Perfect. I made this with half whole wheat pastry flour and half all purpose but next time I’ll do all whole wheat pastry.

So my point is, it’s not zucchini bread I don’t like; it’s certain recipes that I don’t like. What things do you say you don’t like? Have you simply tried a different recipe for it? You just might be surprised.

Spiced Zucchini Bread with Coconut Oil recipe photo
Spiced Zucchini Bread with Coconut Oil
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Spiced Zucchini Bread

Servings: Makes 2-3 loaves, 24 slices
Preparation Time: 15 minutes

Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans.

Mix sugar and coconut oil in large mixing bowl until no lumps remain. Stir in zucchini, water and eggs. Mix in flour, baking soda, salt, cinnamon, cloves, vanilla and baking powder; stir in nuts and raisins. Pour into prepared pans.

Bake until toothpick (or cake tester) inserted in the center of loaf comes out clean, about 60-75 minutes. Cool for five minutes. Then loosen sides of loaves from pans and remove. Cool completely before slicing.

*For best results use 50% to 100% whole wheat pastry flour.

Recipe submitted by Eric, South Whitley, IN

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Lime in the Coconut Flour Cookies – Gluten Free

Lime in the Coconut Flour Gluten Free Cookie recipe photo
Lime in the Coconut Flour Gluten Free Cookies
Photo by recipe author

Servings: 30
Preparation Time: 15 minutes

  • 1 cup coconut flour
  • 3/4 cup rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup whole sugar
  • 2/3 cup softened butter or palm shortening
  • 2 eggs
  • 1/2 tablespoon grated lemon peel
  • 1 tablespoon grated lime peel
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • 1 tablespoon water

Pre-heat oven at 375 degrees F.

Mix coconut flour, rice flour, baking soda, baking powder and salt together.

In a large mixing bowl beat the sugar, butter or shortening, eggs, lemon and lime peels, lemon and lime juices and water. Mix in flour mixture until well blended.

Shape dough into small balls with your hands and place on an un-greased cookie sheet. They don’t spread too much.

Bake 10-12 minutes or until set. Immediately remove from cookie sheet and cool on a wire rack.

Recipe submitted by Sarah, Oshawa, Canada

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Apple Cinnamon Scones

Scones are always a tasty treat for breakfast, but they can be a bit of a hassle in the morning when all you want is a quick and easy breakfast. But these Apple Cinnamon Scones take the hassle out of making this breakfast treat. The dough can be prepared from 1 hour to a day in advance. I made mine the night before and in the morning all I had to do was cut, dip and then bake them. No mess, no hassle, and no need to rush around like crazy to get everything done on time.

They were very tasty, but too dry for my taste. It was that typical dry, slightly flaky scone texture. I guess some people like it that way but I don’t. If you don’t either, use more than 1 cup of grated apple (I found that 1 regular sized apple was more the 1 cup, so use about 1 and 1/2 apples or to taste) and add another egg. Depending on the total amount of flour you use (which will always vary if you’re measuring with cups) you may have to add a tad bit more milk during the mixing. I added about 1 tablespoon more.

Other then that, they were great! I liked the cinnamon sugar topping and also how the apples infused the scones. They’re healthy too! Made with whole wheat flour (I used whole wheat pastry flour) and coconut flour, these scones have extra fiber and tenderness from the coconut flour. All you’ll need next is some butter and jam.

Apple Cinnamon Scones recipe photo
Apple Cinnamon Scones
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Apple Cinnamon Scones

Servings: 8 Scones
Preparation Time: 15 minutes plus 1 hour to 1 day of chilling

In small bowl combine apples with 2 tablespoons sugar and 1 tablespoon cinnamon. Toss to coat apple pieces.

In medium bowl combine flours, baking powder, baking soda, 1/4 cup sugar, and salt. Cut in coconut oil until mixture is coarse and crumbly. Beat egg yolk with milk. Add to flour mixture.

With an electric mixer fitted with the paddle attachment, mix until a loose “dough” forms (approx. 2 minutes). Add an extra tablespoon or so of milk if needed. Mix in apple pieces. Dough will be loose and sticky.

Form dough into a flat 6-inch round disk and wrap in parchment paper. Place in a tightly sealed zip lock bag. Refrigerate 1 hour. Dough also holds well if made a day in advance and refrigerated.

Preheat oven to 375 degrees F. Grease a jelly roll or cookie sheet with coconut oil.

Cinnamon Sugar Topping

Beat egg white with milk.

In shallow plate, combine sugar with cinnamon. Remove dough from fridge and cut into 8 equal wedges. Brush top and sides with egg mixture. Dip top of scone into sugar mixture. Place scones 2 inches apart on greased sheet.

Bake 25-30 minutes, until tops are slightly brown. Serve warm.

Recipe submitted by Tammy, Union City, TN

Preparation by Sarah Shilhavy

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Chewy Peanut Butter Coconut Granola Bars

Chewy Peanut Butter Coconut Granola Bars recipe photo
Chewy Peanut Butter Coconut Granola Bars
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preheat oven to 350 degrees F.

Combine sugar, peanut butter, honey, butter and vanilla in a large bowl until well combined.

Stir in remaining ingredients until well combine. Mixture will be like very wet granola. Press into a Texas sheet pan* greased with palm shortening or coconut oil.

Bake 20 – 25 minutes or until edges are nicely browned. Run a thin butter knife along the edges and cut while still warm. Let cool in the pan before removing. Bars will be fragile while hot but will firm up as they cool. Enjoy!

*If you do not have a Texas sheet pan you can use a regular jelly roll pan, a 15×10 glass baking dish or use both a 9×15 and a 8×8 baking pan.

Recipe submitted by Tabitha, Springville, CA

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Classic Coconut Macaroons

Classic Coconut Macaroons recipe photo
Classic Coconut Macaroons
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!

Servings: about 22 cookies
Preparation time: 10 minutes

Preheat oven to 350 degrees F.

In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.

Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.

Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned.

Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below).

Chocolate Glaze

Classic Coconut Macaroons Chocolate dipped recipe photo
Classic Coconut Macaroons Chocolate dipped
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla.

Recipe courtesy Sarah Shilhavy

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Coconut Flour Persimmon Muffins

Gluten Free Persimmon Coconut Flour Muffin recipe photo
Gluten Free Persimmon Coconut Flour Muffin
Photo by recipe author

Servings: 6
Preparation Time: 15 minutes

Persimmon Cream Cheese Topping:

  • 1 cup homemade cream cheese (you can sub. store bought cream cheese)
  • 3/4 cup pureed persimmons
  • 1 1/2 tablespoons raw honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Muffins:

1. Preheat oven to 350 degrees F. In a small bowl, combine coconut flour, salt and baking soda.

2. In a large bowl combine eggs, honey, coconut oil and vanilla and blend well with a hand mixer.

3. Mix dry ingredients into wet, blending with a hand mixer.

4. Gently fold in persimmons.

5. Place batter in paper lined muffin tins.

6. Bake in preheated oven for 20-25 minutes.

7. Cool and frost.

Makes 12 muffins

Persimmon Cream Cheese Topping:

Combine all ingredients and add more honey or spices to taste. Add a dollop of persimmon cream cheese topping on the muffins and sprinkle with cane sugar.

Recipe submitted by Diana, Des Moines, IA

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