Coconut Baked Food Recipes

Coconut Wild Blueberry Muffins

example photo shown

Filled with wonderful coconut, fruit and fiber. I eat them for quick energy before each of my workout sessions – and they only take minutes to make.

¼ cup white whole wheat flour
¼ cup flax meal
¼ cup almond flour
½ cup coconut flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla salt* or regular salt
½ cup (1 stick) unsalted butter
4 tablespoons virgin coconut oil
2 tablespoons coconut cream concentrate
¾ cup organic sugar
2 extra large (or large) eggs
2 teaspoons vanilla extract
1 ½ cups frozen wild blueberries

Preheat oven to 400 degrees. Grease 18 muffin tins with oil, or use muffin/cupcake papers. Set aside.

Mix the first 7 ingredients together in a bowl and set aside.

Over low heat slowly melt the butter, coconut oil, and coconut cream concentrate together. When melted (but not hot!) remove from heat and add sugar. Stir until dissolved. Beat in eggs one at a time until well blended and add vanilla extract. Add dry ingredients to egg mixture all at once; stir until well incorporated. Stir in frozen blueberries.

Fill muffin tins using a cookie or ice-cream scoop so each cup has exactly the same amount of batter – or a tablespoon if you don’t have a scoop – fill each muffin tin or paper 3/4 full.

Bake for 15-20 minutes, rotating pan at the 10 minute mark. Cool on wire racks. These freeze well, and defrost well.

* To make vanilla salt (lovely in all baked goods), save any vanilla beans used to make ice-cream. Wash thoroughly to remove any cream, and then pat dry. Roll in a clean dry paper towel, and allow to sit out for a few days until bone dry. Add to a small food processor or blender with sea salt, and process until the vanilla is in tiny pieces with the salt.

Recipe submitted by Lisa, Providence, RI

Submit your recipe here!

Almond Chocolate Chip Coconut Cookies

Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

2 ½ cups organic oats, processed
½ cup organic butter, softened
½ cup organic coconut oil
1 cup organic brown sugar
1 cup organic granulated sugar
2 organic eggs
1 teaspoon pure vanilla
1 cup organic whole wheat flour
1 cup organic unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup organic shredded coconut
1 cup almonds, chopped or whole
1 cup milk chocolate chips*
1 cup dark chocolate chips

Place the oats in a food processor or blender and process until the oats are in smaller pieces, but not until fine like flour.

Preheat oven to 375 degrees.

Cream butter & coconut oil. Add sugars, beat until fluffy. Beat in eggs and vanilla. Set aside.

Mix all dry ingredients (don’t forget to process the oats) and then add to creamed mixture. When combined, add coconut, almonds, and chocolate.

Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.

Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.

*You may use all dark chocolate if desired.

Recipe submitted by Tammy, New Gloucester, ME

Submit your recipe here!

Coconut Hush Puppies

example photo shown
original image source here

3 tablespoons rapadura sugar
½ cup boiling water
6 tablespoons expeller-pressed coconut oil
2-3 medium sized onions, chopped into small pieces
2 eggs
evaporated milk
Coconut oil, olive oil or palm shortening – for frying

Dry ingredients:

2 cups fresh home-ground cornmeal (yellow)
1 cup flour
1 cup shredded coconut
6 teaspoons baking powder, aluminum free
1 teaspoon salt
1 teaspoon kelp granules
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper

Dissolve rapadura sugar in boiling water in a 2 cup heat-proof measuring cup.

In a large bowl, combine all dry ingredients together. Drizzle expeller-pressed coconut oil over dry ingredients and chop in with a pastry blender till mixture looks like coarse cornmeal. Stir in onions.

Add the eggs to the cooled sugar water in the 2 cup measuring cup and beat with a fork. Add enough evaporated milk to make 2 cups of liquid and beat some more. Stir into dry ingredients and let sit for 20 to 30 minutes, so the coconut and cornmeal can absorb the liquid.

Heat whatever oil you’re using to 450º F and drop batter in by spoonfuls…or use a melon baller.

Cook till a nice golden brown. This can be cooked in a skillet with coconut oil to make “hush puppy pancake-lets”. Also, this recipe without the last 4 dry ingredients and the chopped onions makes a good “regular” pancake mix…just add a bit more liquid so it will pour instead of “glomp” onto the skillet. Also, using coconut milk instead of evaporated milk will give a more coco-nutty flavor.

Recipe submitted by Priscilla, Palm Bay, Florida

Submit your recipe here!

Chocolate Chip Oatmeal Cookies

stock photo

2 ½ cups organic spelt or whole wheat pastry flour
1 cup organic rolled oats
1 teaspoon salt
1 ¼ cups organic chocolate chips
1 cup organic walnuts
1 tablespoon vanilla extract
2 tablespoons water
¾ cup organic virgin coconut oil (softened)
¾ cup maple syrup or honey

Preheat oven to 350°F degrees. Grease cookie sheet(s) with additional coconut oil. Set aside.

Mix all the dry ingredients in a large bowl. Mix the wet ingredients in separate bowl. Pour the wet ingredients into the dry ingredients and mix until well combined.

Roll dough into small balls, flatten and place on prepared cookie sheets. Bake in preheated oven for 18-24 minutes. Remove from sheets to wire rack to cool.

You can also add raisins if you like.

Recipe submitted by Fran, Toronto, Canada

Submit your recipe here!

Simple and Delicious Popovers

stock photo

3 eggs
1 cup whole milk
2 ½ tablespoons coconut oil
1 cup flour
½ teaspoon salt
additional coconut oil

Preheat to oven 400 degrees.

Mix the eggs, milk, and coconut oil with an electric mixer. (The coconut oil should be in liquid state). Slowly add the flour to the mixture and continuing beating. Add the salt and mix.

Grease 10 standard sized muffin cups well with coconut oil. Pour the mixture the prepared pan.

Bake the popovers for 30 minutes at 400 degrees. Then lower the heat to 325 degrees (do not open the oven), and bake for 15 more minutes. Watch the popovers “pop” in the oven with the oven light but do NOT open the oven.

These popovers can be eaten plain directly after removing from the oven (or with any spread you desire) and are delicious!

Recipe submitted by Jami, Ashburn, VA

Submit your recipe here!

Quick Coconut Corn Muffins

stock photo

2 eggs
12 oz coconut milk
¼ cup palm oil
½ cup coconut flour
½ cup wheat flour
1 cup corn meal
1 tablespoon baking powder
1 teaspoon salt
Coconut oil

Preheat oven to 400 degrees. Grease muffin tins with coconut oil; set aside.

Place all ingredients in a food processor and blend until smooth. If batter is too thick, add a bit more coconut milk.

Pour into prepared muffin tins and bake in preheated oven for 20 minutes or until toothpick inserted into center comes out clean.

Recipe submitted by Alice, Tyler, TX

Submit your recipe here!

Bread Machine Honey Glazed Coconut-Cinnamon Rolls

stock photo

2/3 cup warm water
1 1/2 tablespoons coconut oil, melted
1/4 cup raw honey
4 tablespoons orange juice
1 teaspoon fine salt
1 cup whole wheat flour
1 cup bread flour
1 cup coconut flour
1 tablespoon quinoa
1 tablespoon gluten
2 teaspoons active dry yeast

GLAZE:

1/2 cup raw honey
1/2 cup orange juice
1/4 cup coconut oil
1/2 cup dried cranberries
dash of cinnamon
pinch of fine salt

For sprinkling on glaze:

1/4 cup shredded, dried coconut
Cinnamon, to taste preference

Place first set of ingredients in bread machine in the order given. Set machine to “Dough” cycle.

While dough is mixing, combine the GLAZE ingredients in a small sauce pan and simmer 15 minutes over low heat, stirring often. Cranberries will plump during this process. Turn off heat and allow to cool at room temperature while dough rises.

When dough has risen in bread machine, remove from container and place on floured surface. Flatten slightly and roll into a 10″ by 12-14″ rectangle about ½” thick.

Spoon the cranberries and about one forth of the glaze onto the dough and spread evenly across surface. Sprinkle shredded coconut and cinnamon on top of cranberries. (Warm glaze gently in saucepan if it has become too stiff.)

Beginning at one long side, roll up dough jelly roll style, pinching seam to seal. Cut rolled dough into 1 inch thick slices and place in a large baking pan.

Spoon remaining glaze over each roll and sprinkle with additional shredded coconut Cover and place in a warm place to rise until double in bulk.

Bake in preheated 350 F oven 10-15 minutes until light golden brown. Makes 24 rolls.

These store in the refrigerator very well and can be warmed in a toaster oven.

Recipe submitted by Bunny, Clayton, GA

Submit your recipe here!

Oatmeal Coconut Cookies

stock photo

1 cup coconut oil, soft
1 ½ cups organic whole cane sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
½ cup whole wheat flour
¼ cup coconut flour
¾ cup unbleached flour
2 ½ cups quick or regular oats
½ cup shredded coconut
¾ cup raisins

Preheat oven to 375 degrees.

Cream coconut oil and sugar until well blended. Add eggs one at a time mixing well after each addition. Add vanilla, salt, and baking powder; blend well. Add flours in order given then by hand mix in oats, coconut, and raisins.

Drop dough with a cookie scoop onto parchment lined baking sheet. Bake for 10 minutes in preheated oven. Enjoy!!

Recipe submitted by Nena, Sacramento, CA

Submit your recipe here!