Coconut Desserts & Sweets Recipes

Chewy Almond Joy Coconut Macaroon Discs

Chewy Almond Joy Coconut Macaroon Discs Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

14 oz. sweetened condensed milk*
1 large egg white
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups unsweetened shredded coconut
1/4 cup chocolate chips or pieces
1/4 cup sliced almonds

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Stir together sweetened condensed milk, egg white, pure vanilla extract and salt. Add shredded coconut and stir until well combined. Place by teaspoonful onto parchment lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8-10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Melt chocolate chips in heat-proof bowl over simmering water. Drizzle chocolate over cookies and sprinkle with sliced almonds.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Rebecca, Lyons, NY

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Coconut Lavender-Hibiscus Sweeties

Coconut Lavender-Hibiscus Sweeties Recipe

photo by recipe author

Servings: 12 “sweeties”
Preparation Time: 10-15 minutes

1/4 cup coconut oil (you may not use this all, depending on your consistency)
3-4 tablespoons coconut cream concentrate
1-2 tablespoons dried coconut flakes
1 tablespoon dried lavender
1 tablespoon dried hibiscus flowers
vanilla crème stevia, to taste
coconut stevia, to taste
5 drops lavender essential oil (optional)

Warm your coconut oil and coconut cream concentrate on the stove until melted, and stir in vanilla crème stevia and coconut stevia to taste.

While that is melting, add your shredded coconut, dried lavender, and dried hibiscus flowers to your food processor or blender and pulse till ground up finely. For a more pronounced vanilla flavor, you could add vanilla bean seeds to the mix. Once that is pulsed well, stir it into the coconut oil and coconut butter and stir till well mixed.

Pour your mixture into candy molds, mini cupcake liners, or allow to harden enough to use a melon baller to roll into truffles. For truffles, allow to harden in the fridge for a few minutes until the texture is hard enough to scoop out and roll into balls. If you roll into truffles, you can roll them in coconut flakes for a little extra coconutty flavor.

Refrigerate for an hour to harden (or pop in the freezer for 20 minutes if you can’t wait!) and then enjoy!

Recipe submitted by Stacey, TX

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Coconut Cashew Cookies

Coconut Cashew Cookies Recipe

photo by recipe author

Servings: 20
Preparation Time: 15 minutes

1 1/2 cups raw cashews
1 cup unsweetened shredded coconut
1/3 – 1/2 cup granulated sweetener
1/4 teaspoon vanilla beans, about 2 beans
1/4 teaspoon baking soda
1/4 scant teaspoon salt
1/4 cup virgin coconut oil, melted
2 tablespoons full fat coconut milk*

Preheat oven to 350 degrees F.

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created.

Add the sweetener, vanilla beans, salt and soda and pulse until combined.

Add in the oil and coconut milk and pulse again to form a dough.

Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven.

Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much.

Bake at 350 for 8-10 minutes, until slightly brown.

Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set then place them on a cooling rack to get crisp.

Store in an airtight container.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Grain Free Chocolate Cherry Blondies

Grain Free Chocolate Cherry Blondies Recipe photo

photo by recipe author

Servings: 8
Preparation Time: 10

5 tablespoons grass-fed butter or coconut oil, softened
1/2 – 3/4 cup sugar
1 pastured egg
2 teaspoons vanilla extract
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/2 – 3/4 cup cherries (cut into fourths)**

Preheat oven to 350 degrees F.

Place the softened butter/oil and sugar in a mixing bowl and cream with a hand mixer or in a stand up mixer until fluffy. Add the egg and vanilla and continue to blend.

In a mixing bowl combine the flour, soda and salt. Slowly add the flour mixture to the wet mixture as you continue to beat until well combined.

Fold in the chocolate chips and lastly, fold in the cherries.

Bake for about 25 minutes until slightly brown.

Let cool for 30 minutes before cutting into them (I prefer these out of the refrigerator cold).

**It is almost impossible to find fresh cherries this time of year, so frozen is what you will use. They tend to be very dark in color and that is why this looks like a blueberry blondie. It is best to keep them frozen until you have added the chocolate chips so they do not melt and bleed into the dough.

Recipe submitted by Kate, Highlands Ranch, CO

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Chewy Peanut Butter Coconut Macaroon Discs

Chewy Peanut Butter Coconut Macaroon Discs Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

14 oz. sweetened condensed milk*
1 large egg white
1 teaspoon pure vanilla extract
1 cup peanut butter
1/8 teaspoon salt
2 cups unsweetened shredded coconut

Preheat oven to 325 degrees F.

Line cookie sheets with parchment paper. Stir together sweetened condensed milk, egg white, pure vanilla extract, peanut butter and salt. Add shredded coconut and stir until well combined. Place by teaspoonful onto parchment lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8-10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Options: you can add chocolate chips or pieces in place of some of the shredded coconut (change to 1 3/4 cups shredded coconut & 1/4 cup chocolate chips) before baking or melt chocolate and drizzle over cookies after baking.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Rebecca, Lyons, NY

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Almond Coconut Chocolate

Almond Coconut Chocolate Recipe

photo by recipe author

Servings: 6-12
Preparation Time: 5-10 minutes

2/3 cups coconut oil
1 cup organic cocoa powder
1 tablespoon organic whole sugar
2 teaspoons vanilla
1/2 cup organic coconut flakes
1/2 cup almonds

Melt coconut oil over low heat. Transfer coconut oil to medium mixing bowl. Add cocoa powder, whole sugar, and vanilla and mix until well blended. Stir in coconut flakes and almonds.

Pour onto wax paper and put in freezer to harden. Cut, serve and enjoy!

Recipe submitted by Lisa, Geneva, IL

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Iced Coconut Cream Dream

Iced Coconut Cream Dream Recipe

photo by recipe author

Servings: 4
Preparation Time: 15-20 minutes

1/2 cup cashews
3 tablespoons dark organic cocoa powder
2 bananas, sliced and frozen
3/4 cup coconut cream concentrate
2 tablespoons honey
8 ounces fresh or frozen strawberries slightly thawed; sliced OR whole cherries, fresh or frozen, slightly thawed.
1/2 cup walnuts, roughly chopped
Chocolate balsamic vinegar or hot fudge sauce

Coconut Cream Topping:

1/4 cup coconut cream concentrate
1 teaspoon vanilla extract
Stevia powder

Put cashews in a food processor fitted with the metal blade. Process until fine. Add the cocoa powder, bananas, coconut cream, and honey. It may be necessary to let the bananas sit there for a few minutes to thaw slightly for ease of processing. Process until smooth.

Freeze mixture for 30 minutes or until firm enough to make nice scoops.

For the topping: place coconut cream with a little coconut water or filtered water into a blender. Blend until smooth and thick. Add vanilla extract and sweeten with stevia, to taste. Put in the freezer just until ready to serve.

Scoop ice cream into serving dishes. Top with sliced strawberries or whole cherries. Drizzle with balsamic vinegar or hot fudge sauce. Top off with a tablespoon of coconut cream topping and sprinkle with walnuts.

Recipe submitted by Charlene, Wareham, MA

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Chocolate Strawberry Brownie Cookies (Grain Free)

Chocolate Strawberry Brownie Cookies Recipe

photo by recipe author

Servings: 16-18
Preparation Time: 15

1/3 cup grass-fed butter or coconut oil
1/4 cup cacao or cocoa powder
3/4 cup dark chocolate chips, divided
3 tablespoons full fat coconut milk*
1/2 cup sugar
1 tablespoon vanilla
1 1/2 cups almond flour**
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup fresh strawberries, chopped

Preheat oven to 350 degrees F.

Melt the butter/oil in a saucepan. Once melted, add the cocoa/cacao powder and 1/4 cup of chocolate chips and remove from heat.

Once the chocolate chips have melted, add the coconut milk, sugar and vanilla and blend with hand mixer.

Combine the almond flour, salt and soda in a mixing bowl. Pour the butter mixture into the flour mixture and stir well.

Fold in the additional 1/2 cup chocolate chips and strawberries.

Bake on a parchment lined cookie sheet for 11-13 minutes.

Let cookies set up on the cookie sheet for at least 5 minutes or they will fall apart. Let cool on a cooling rack to continue to set up. Store in an airtight container.

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

Recipe submitted by Kate, Highland Ranch, CO

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