Coconut Dessert Recipes

Crispy Coconut-y Chocolate Chip Cookies

photo by recipe author

Servings: 24 cookies
Preparation Time: 20 minutes

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup whole cane sugar
1 cup oatmeal
1 1/2 cups coconut oil, melted
3 teaspoons vanilla extract
2 eggs
1 cup dark chocolate chips

Preheat oven to 350° F.

Combine flour, baking soda, salt, cane sugar, and oatmeal in a large bowl and mix thoroughly.

In a medium bowl combine coconut oil, vanilla extract, and eggs and mix thoroughly.

Slowly add wet ingredients to dry and stir until well combined. Add chocolate chips and stir in evenly.

Scoop dough into balls and drop onto a cookie sheet that has been greased with coconut oil, press each cookie down slightly. Cook for 10-12 minutes or until golden brown. Remove from oven and allow to cool before removing from tray.

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Gluten-Free Cinnamon Cookies

photo by recipe author

Servings: about 100 cookies
Preparation Time: 20 minutes

1/2 cup grass-fed butter
3/4 cup coconut oil
3/4 cup + 2 tablespoons organic sucanat
6 eggs
2 teaspoons baking powder
2 2/3 cups tapioca starch
6 cups rice flour
3-4 tablespoons cinnamon powder
handful chocolate chips
handful raisins

Mix butter, coconut oil, and sucanat together until creamy. Add eggs to the mixture. Add dry ingredients.

Slowly add water until the mixture is wet enough to be shaped into a soft dough. Scoop dough by the tablespoon onto a prepared baking sheet, shape dough into cookies by hand.

Bake at 375° F for 30 minutes or until golden brown.

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Gluten Free German Spice Cookies

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

1/2 cup almond flour
1/4 cup coconut flour
1/4 cup arrowroot starch
1 tablespoon psyllium husk powder*
1/3 cup raw honey
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 cup palm shortening, or grass-fed butter
1/2 teaspoon lemon peel, grated
1/4 teaspoon anise extract

*If you do not have psyllium husk powder, replace with 1 egg.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Preheat oven to 350° F.

In a mixing bowl, combine all ingredients. Mix on low speed until combined and dough comes together.

Gently roll dough into 1″ balls. Place on a baking sheet lined with parchment paper. Bake for about 10 minutes. Remove from oven and sprinkle with powdered sugar if desired.

Let cool completely. Store in a sealed container.

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Gluten and Dairy Free Tapioca Cake (“Bolo de Tapioca”)

photo by recipe author

Servings: 12-24
Preparation Time: 1 hour and 20 minutes

2 cups tapioca pearls
5 cups coconut milk*
2 cups whole sugar
4 pastured eggs
2/3 cup coconut cream concentrate, warmed
1/2 cup coconut flakes

Homemade Coconut Milk:

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

Soak the tapioca pearls in 3 cups of milk for 1 hour.

Beat sugar, eggs and coconut cream concentrate for 10 minutes. Mix in the soaked tapioca pearls. Add coconut flakes and remaining 2 cups coconut milk and mix. Let set for 5 minutes.

Pour into a greased 13×9 baking dish. Bake at 350° F for 30-40 minutes until set.

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Coconut Cashew Fudge

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

1/4 cup coconut oil
2 tablespoons maple syrup
1/4 cup cocoa powder
1/4 teaspoon vanilla
pinch salt
1/2 cup shredded coconut
1/2 cup cashews

Mix and heat coconut oil, maple syrup and cacao powder over low heat until well combined. Turn off heat, and stir in vanilla and salt. Then stir in coconut and cashews.

Allow to cool in the refrigerator for at least an hour, and store in the refrigerator.

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Gluten and Dairy Free Chocolate Chunk Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes

3/4 cup coconut flour
1/4 cup organic whole cane sugar
1 teaspoon baking soda
1/8 teaspoon salt
4 or 5 ounces organic and dairy-free dark chocolate bar, roughly chopped
1/2 cup organic ghee, melted (or grass-fed butter, if not making dairy-free)
1 cup coconut milk*
6 eggs
1 teaspoon vanilla extract
Coconut Cream Concentrate, melted (optional topping)

Homemade Coconut Milk:

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

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

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No Bake Toasted Coconut Fudge Bars

photo by recipe author

Servings: 30
Preparation Time: 15 minutes

14 ounces chocolate chips
3 tablespoons coconut oil
2 cups shredded coconut
1/2 cup sliced almonds, or other nuts

Preheat oven to 350° F.

Line a 9 x 9 inch pan with parchment paper. Spread shredded coconut on a baking pan lined with parchment and bake for 5-10 minutes until golden brown. Allow to cool.

In a double boiler, melt the chocolate chips and coconut oil, stirring occasionally until smooth, about 5-6 minutes.

Stir the cooled toasted coconut into the chocolate mixture. Remove parchment paper from pan then spread mixture into the baking pan. Sprinkle the almonds on top, if desired.

Place the pan in the refrigerator to cool for several hours or overnight before cutting into small squares. This recipe will stay firm at room temperature.

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