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Coconut Desserts & Sweets Recipes

Flourless Ginger Turmeric Cookies

 

Flourless Ginger Turmeric Cookies Recipe photo

Flourless Ginger Turmeric Cookies (photo by recipe author)

Servings: 15
Preparation Time: 10 minutes

Preheat oven to 350 degrees ºF.

Place the coconut butter, egg and vanilla in a food processor and combine.

Add in the sweetener, soda and all spices, blend until combined.

Form dough into 1 inch balls and place on a parchment lined cookie sheet. Press each cookie down with your palm, these don’t spread much

Bake in preheated oven 10-15 minutes or until a bit brown.

These cookies are fragile when warm, so let them cool for a few minutes on the cookie sheet. Remove and let them cool completely on a cooling rack. They will harden up as they cool.

Store in an airtight container.

*To soften the coconut butter, place the jar in a saucepan filled with water over medium heat. Make sure you have removed the top layer of coconut oil, save it for another use.

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Coconut Butter Candy Bark


Coconut Butter Candy Bark Recipe photo

Coconut Butter Candy Bark (photo by recipe author)

Servings: 12
Preparation Time: 10 minutes

Mix all ingredients together until smooth. It helps to have everything room temperature.

Line an 8×8 pan with parchment paper and press dough into pan.

Tip: if you want to cut into bars do it now before you stick these in the freezer. Freeze for about 30 minutes. Then you can break this into serving sized pieces. Store in refrigerator. Enjoy!

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Gluten Free Dairy Free Whole Egg Coconut Macaroons


Gluten Free Dairy Free Whole Egg Coconut Macaroons (photo by revipe author)

Servings: 24
Preparation Time: 10 minutes

Optional:

Preheat oven to 350 degrees ºF.

Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.

Bake in preheated oven for 12-15 minutes, or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.

Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool, and serve!

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Coconut Oil Chocolate Movie Bon Bons

Coconut Oil Chocolate Movie Bon Bons

Coconut Oil Chocolate Movie Bon Bons (photo by recipe author)

Servings: 10 bon bons
Preparation Time: 30 minutes

  • 2 tablespoons coconut oil
  • 4 oz dark chocolate or chocolate chips
  • Ice cream or sherbet, any flavor

Cool a cookie sheet in the freezer for 15 minutes.

Melt the coconut oil in a saucepan over low heat, then stir in chocolate until dissolved. It should barely be warm, not hot. The chocolate mixed with coconut oil will stay melted as it cools.

Remove cookie sheet when cold and layer with wax paper.

Use a small melon baller or round measuring teaspoon to make 20 small ice cream or sherbet balls. Place the balls on the wax paper covered cookie sheet, and place back in the freezer for 15 minutes.

Use a toothpick to dip each ball in chocolate and place back on the cold cookie sheet. Store in the freezer or serve on a pre-cooled plate.

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Individual Strawberry Coconut Rhubarb Crisps


Individual Strawberry Coconut Rhubarb Crisps Recipe photo

Individual Strawberry Coconut Rhubarb Crisps (photo by recipe author)

Servings: 2
Preparation Time: 15 minutes

Preheat the oven to 350 degrees ºF.

In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of honey and the vanilla.

In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, and then stir in the remaining honey. It will be fairly wet.

Lightly butter two, 8 ounce ramekins. Divide the fruit mixture evenly between both, and then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim, as you will get some spill-over from the bubbling fruit.

Bake for 45 minutes, or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.

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Coconut Coffee Ice Cream

 

Coconut Coffee Ice Cream Recipe photo

Coconut Coffee Ice Cream (photo by recipe author)

Servings: 7 half-cup servings
Preparation Time: 10 minutes

  • 15 oz full fat coconut milk*
  • 6 tablespoons honey
  • 1/2 cup brewed coffee
  • 1 teaspoon espresso powder (or finely ground darkly roasted coffee)
  • 1 cup unsweetened almond milk

In a saucepan gently heat the coconut milk and honey until the honey has dissolved. Remove from heat and stir in the brewed coffee, espresso powder and almond milk.

Chill thoroughly before pouring into ice cream maker. Make according to your ice cream maker’s instructions.

Remove to another container and freeze until solid. Let come to room temperature for about 10 minutes prior to scooping.

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

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Gluten Free Coconut Pie Crust

Gluten Free Coconut Pie Crust Recipe photo

Gluten Free Coconut Pie Crust photo by recipe author

Servings: 8
Preparation Time: 15 minutes

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Chewy Coconut Oatmeal Raisin Cookies

Chewy Coconut Oatmeal Raisin Cookies Recipe photo

Servings: 24
Preparation Time: 30 minutes

Preheat oven to 325 degrees ºF. Line a cookie sheet with parchment paper.

Cream the coconut oil and sugar in a large bowl, add the eggs and vanilla. In a separate bowl, mix the oats, almond flour, baking soda and salt. Stir the wet and dry together, then add the raisins, coconut, and pecans.

Roll into golf-ball sized cookies, and flatten slightly with your palm. The cookies shouldn’t spread too much, so you can place them about an inch apart.

Bake for 8-12 minutes, until the cookies are golden and fragrant.

Best when served chilled.

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

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