Coconut Desserts & Sweets Recipes

Gluten Free Mini Coconut Almond Cookies

Gluten Free Mini Coconut Almond Cookies Recipe

photo by recipe author

Servings: 17 mini cookies
Preparation Time: 10 minutes

1 cup almond meal/flour*
1/8 cup shredded coconut
1/4 cup high quality honey
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Zest of a half orange
Zest of a half lemon
Pinch of salt

Preheat oven to 325 degrees ºF. Prepare a cookie sheet lined with parchment paper. Set aside.

Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix until combined with a rubber spatula. Make sure you get all the dry ingredients from the bottom incorporated into the mix.

Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.

Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t over bake these. They will still be light on top when ready. Let cool and enjoy!

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

Recipe submitted by Pam, East Northport, NY

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Incredible No Bake Snack Bars

Chocolate Incredible No Bake Snack Bars Recipe

photo by recipe author

Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Servings: 9×12 pan
Preparation Time: 30 minutes

Bar Ingredients:

1 cup almonds
1 cup walnuts
1/2 cup golden flax meal
1 cup unsweetened shredded coconut
1/2 cup coconut oil
1/2 cup peanut butter (or almond butter)
2 teaspoons pure vanilla extract
1/3 cup honey
1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

1/2 cup coconut oil
3 tablespoon honey (adjust for your level of sweetness desired)
1 cup cocoa
1 teaspoon coconut cream concentrate (or heavy cream)

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 by 12 pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the coconut cream concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer and using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe submitted by Vicki, Pleasantville, TN

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Chocolate Mint Fridge Fudge

Chocolate Mint Fridge Fudge Recipe

photo by recipe author

Servings: approximately 15 pieces
Preparation Time: less than 10 minutes

1/2 cup coconut oil, melted over low heat
1/4 cup grass-fed butter, softened or melted over low heat (or melt along with the oil)
1/4 cup raw cocoa powder
1/4 cup raw honey (or natural sweetener of choice, to taste)
1 tsp vanilla
4-5 drops mint extract
pinch of salt (if butter is unsalted)

Melt coconut oil in a large measuring cup (3 cup or larger, for mixing room) set in hot water. Add the other ingredients to the melted coconut oil and mix with a fork. Remove from hot water bath, and then use a stick or wand blender, pulsing to thoroughly mix all ingredients together.

Pour into a silicone candy mold (place mold on a cookie sheet or cutting board for easier transporting). Place in refrigerator (or freezer if you’re impatient). Eat when set!

Recipe submitted by Cherie, Valley, WA

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Coconut Custard Pie

Coconut Custard Pie Recipe

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

4 eggs
2 cups coconut milk* (or milk of your choice)
1/4 cup expeller-pressed coconut oil (softened works best)
1/2 cup honey
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla (or 2 vanilla beans scraped)
1 cup shredded dried coconut

Preheat oven to 325 degrees ºF.

Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)

Pour into a pie dish greased with coconut oil.

Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)

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

Recipe submitted by Danielle, Nottinghill, MO

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Mexican Hot Cocoa Squares

photo by recipe author

Servings: 15
Preparation Time: 5-10 minutes

2 tablespoons raw honey
3 tablespoons coconut cream concentrate
1 teaspoon vanilla extract
3/4 cup shredded coconut
1/2 cup blanched almond flour*
1/4 cup raw cacao powder
1 teaspoon ground cinnamon
1/8 teaspoon cayenne (or more, to taste)
2 tablespoons coconut oil
Shredded coconut, to decorate

Over medium low heat, melt honey and coconut cream concentrate and stir until well mixed. Remove from heat and stir in vanilla extract, shredded coconut, almond flour, cocoa powder, cinnamon, cayenne powder and coconut oil.

Scrape mixture into 8×8 glass dish with parchment lining the bottom of the pan and smooth the top. Sprinkle with shredded coconut.

Place in refrigerator to cool and harden. Slice into squares. Store in refrigerator.

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

Recipe submitted by Stacey, TX

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Grain Free Lemon Bars

Grain Free Lemon Bars Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Crust:

1 1/2 cups almond flour*
1/2 cup sugar
1/2 cup expeller pressed coconut oil
1/4 teaspoon salt

Filling:

3 pastured eggs
1/2 cup sugar
4 tablespoons lemon juice (2 small lemons)
1 1/2 teaspoons lemon zest (1 lemon)
1/2 teaspoon baking powder

Crust:

Preheat oven to 350 degrees F.

Combine all of the ingredients in a food processor and pulse until combined. A mixer should work as well.

Press the dough into a greased 8×8 baking dish. Bake for 15-20 minutes until slightly golden Remove from heat and let cool quite a bit to set up.

Filling:

Heat the oven back to 350 and make sure it’s ready before you start mixing the ingredients. The baking powder will be affected if you wait to bake these.

Place all ingredients EXCEPT the baking powder in a food processor and combine. A mixer will work, but lemon zest will not be ground down and unnoticeable in bars. Add in the baking powder and pulse one last time.

Pour the filling over the crust and bake for about 25 minutes until crust is set. It shouldn’t get brown, it will feel stiff to touch.

Sift powdered sugar over the top. This is optional. Store in the refrigerator until serving.

Not a lemon person? Substitute the lemon juice and zest for lime.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a meal consistency is reached.

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Butter Cookies

Coconut Butter Cookies Recipe

photo by recipe author

Servings: 24
Preparation Time: 10-20 minutes total

1 1/4 cups almond flour
2 tablespoons coconut flour
1/2 teaspoon pink Himalayan salt
1/2 cup coconut oil, softened
1/2 cup raw honey
1 cup coconut cream concentrate, softened
2 pastured eggs
1 teaspoon vanilla extract

In a medium bowl, combine coconut flour, almond flour and salt.

In a large mixing bowl, beat together the softened coconut oil and honey until smooth, then add the coconut cream concentrate, egg, and vanilla and flours, beating thoroughly after each addition until smooth. Cover the bowl and place in refrigerator for at least one hour.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Using a rounded tablespoon and wet hands, form the dough into 1 1/2 inch balls, then flatten balls on baking sheet to about 1/2 inch thickness. Bake for 15 to 17 minutes, until golden brown. Cool for 5 minutes on baking sheet before removing to cooling rack to finish cooling.

Recipe submitted by Stacey, TX

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Coconut Chocolate Chip Cheesecake Truffles

Coconut Chocolate Chip Cheesecake Truffles Recipe

photo by recipe author

Servings: 10-12
Preparation Time: 40 minutes

16 ounces cream cheese, softened
1/3 cup coconut oil, melted and cooled
3/4 cup honey
2 teaspoons vanilla
1/2 cup coconut flour
1/2 cup shredded coconut
1/2 cup mini chocolate chips

Topping:

1/3 cup unsweetened cocoa powder
1/4 cup organic whole cane sugar

Place cream cheese in a bowl and beat until creamy. Add melted coconut oil, honey, and vanilla. Beat until well blended and creamy. Add coconut flour and shredded coconut. Mix well. Stir in chocolate chips.

Chill in the refrigerator for an hour.

Once chilled, scoop about a teaspoon full to make a one inch truffle. Place on parchment paper, and continue with the rest of the mixture.

Mix cocoa powder and sugar in small bowl. Roll each truffle in cocoa/sugar. Refrigerate when done, until ready to serve. Store leftovers (if there are any) in refrigerator.

Recipe submitted by Patrice, Owings, MD

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