Coconut Desserts & Sweets Recipes

Lemon Coconut Macaroons

Lemon Coconut Macaroons Recipe

photo by recipe author

Servings: 12-16
Preparation Time: 20 minutes

1 1/3 cup shredded unsweetened coconut
1/3 cup organic whole sugar
2 tablespoons coconut flour
1 teaspoon baking powder
2 tablespoons water
2 egg whites
1/4 teaspoon lemon extract

Preheat oven to 350 degrees F.

Combine all dry ingredients together, mixing well, and then add the wet ingredients. Drop by rounded teaspoonful onto cookie sheet.

Bake until golden on the edges, approximately 10 minutes, but begin checking at 8 minutes, as all oven temperatures vary.

Recipe submitted by Megan, Harrisonville, MO

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German Chocolate Style Bars

German Chocolate Style Bars Recipe

photo by recipe author

Servings: 25 bars
Preparation Time: 30 minutes plus chilling

Bottom layer:

12 pitted dates
1/2 cup raw honey
1 cup almond butter
1/2 cup coconut cream concentrate
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract

Topping:

1 cup toasted pecans
1 cup toasted unsweetened coconut flakes
2 tablespoons coconut cream concentrate
2 tablespoons raw honey
2 tablespoons ghee
scant 1/2 teaspoon salt

1. Preheat oven to 325 degrees and toast pecans and coconut flakes until coconut is light golden brown. About 10 minutes and then set
aside to cool.

2. Combine bottom layer ingredients in a food processor and pulse until combined and smooth. Spread this mixture evenly on the bottom of an 8X8 glass baking dish.

3. Melt coconut cream, honey and ghee until just soft. Add salt. Slightly chop coconut and pecans in a food processor and then add
mixture to Melted ingredients. Stir until all combined. Smooth mixture over bottom layer in baking dish.

4. Refrigerate until firm (about 1 hour) and then slice into small squares and serve.

Recipe submitted by Genevieve, Huntsville, TX

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Creamy Dairy-Free Lime Pie

Creamy Dairy Free Lime Pie Recipe

photo by recipe author

Servings: 10-14
Preparation Time: 4 1/2 hours

Toasty Coconut Crust:

2 tablespoons honey
1/2 cup coconut oil
1/4 teaspoon salt
2 cup toasted fine-flake coconut

Filling:

2 avocados, about 4-5 oz. apiece
1/2 cup liquid coconut oil
1/2 cup honey
1/2 cup fresh lime juice (or use the juice of 3 limes and make up the difference with water)
2 teaspoons lime zest, or 6-8 drops lime essential oil
2 tablespoons Coconut Cream Concentrate (optional but softens the sharpness a little)
1 teaspoon vanilla extract
Pinch of salt

Crust:

Pull out an 8″ pie pan, OR for tartlets, line 30 mini-muffin tins with paper liners (optional, for easier removal).

Stir together the honey, coconut oil, and salt. Add coconut and mix until smooth. Press into the pie pan or muffin tins. For the latter, use 1 tablespoon per mini muffin tin and press.

Put in the freezer for 10 minutes, while you make the filling. For easiest removal, take the mini crusts out of the pan (still in the liners) when firm, before adding the filling.

Filling:

Put all the filling ingredients in a blender or food processor. Puree until smooth. Pour into your prepared crust. For tartlets, use a mini scoop to put 1 tablespoon filling in each little crust.

Chill at least four hours, until firm. (To speed it up, do 30 minutes in the freezer instead.) Let sit at room temperature for 10 minutes if you want the filling a little softer.

Garnish with a dollop of coconut yogurt (or sour cream if dairy’s OK for you) and a bit of lime zest.

Makes one 8″ pie or about 30 tartlets.

Recipe submitted by Rhonda, South Jordan, UT

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Buttercup Bars

photo by recipe author

Servings: 20-24
Preparation Time: 15-20 minutes

3/4 cup almond butter
4 tablespoons coconut oil (divided)
4 tablespoons raw honey (divided)
1/2 cup unsweetened cocoa powder
salt to taste
2 tablespoons chocolate chips (optional)

Heat almond butter and 2 tablespoons coconut oil over low-medium heat. Once melted, remove from heat and add 2 tablespoons honey. Stir until well combined. Pour into a small baking dish (8×8 or similar) and smooth out in one uniform layer. Place in the freezer for at least 15 minutes.

Heat 2 tablespoons coconut oil over low heat and add cocoa powder. Remove from heat and add remaining 2 tablespoons honey. Spread chocolate mixture over frozen almond butter mixture. Sprinkle with salt and chocolate chips. Place in the freezer for at least 30 minutes.

Remove the dish from the freezer and let warm slightly (I run water over the bottom of the dish for 15-20 seconds) – don’t let it melt! Cut into squares and serve immediately or return them to the freezer.

Recipe submitted by Sarah, Abilene, TX

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Maple Walnut “Fudge”

Maple Walnut Fudge Recipe

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

1 1/2 cups brazil nuts, roughly chopped
1/4 cup coconut cream concentrate
2 tablespoons virgin coconut oil
2 tablespoons maple syrup
1/2 teaspoon maple extract
4 medjool dates, pitted (about 1/2 cup)
1/2 cup walnuts, roughly chopped

Make brazil nut butter in your food processor with the metal blade. When the butter starts looking oily, scrape down the sides of the food processor and process again until smooth. Add the coconut cream, coconut oil, maple syrup, maple extract, and dates. Process until smooth.

Line a loaf pan with parchment paper. Spread mixture evenly into the pan. Top with walnuts, gently pressing them in. Refrigerate until hard. Cut into squares, rectangles or triangles. Return to the fridge. Serve cold.

Recipe submitted by Charlene, Wareham, MA

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Coconut Vanilla Dough Bites

Coconut Vanilla Dough Bites Recipe

photo by recipe author

Servings: 6
Preparation Time: 10 minutes

1 1/2 cups shredded coconut
1/4 cup vanilla egg white protein (optional, replace with almond flour but this adds great flavor)
1/2 teaspoon vanilla bean powder (1-2 pods)
1/2 teaspoon vanilla extract
1 tablespoon lucuma powder (optional)
3 tablespoons virgin coconut oil, softened
2 tablespoons coconut cream concentrate, softened
3 tablespoons liquid sweetener* (maple syrup or honey)

Place the coconut, protein powder and vanilla beans into a food processor and blend until coconut reduces in size.

Add in the remaining ingredients and blend until a dough forms.

Using a small cookie scoop, place each dough bite onto dehydrator tray or onto a parchment lined cookie sheet.

Dehydrate at 125 for 2-4 hours. Bake at 175 for 1-2 hours.

Check the bites regularly to see if desired level of “doughiness” has been met

Recipe submitted by Kate, Highlands Ranch, CO

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Coconut Peppermint Bark

Coconut Peppermint Bark Recipe

photo by recipe author

This is such a delicious Christmas treat, with a healthy twist!

Servings: 10+
Preparation Time: 5 minutes prep, 20 total

1/2 cup Coconut Cream Concentrate
1/2 cup white chocolate chips
1-2 tablespoons coconut oil
1/3-1/2 cup crushed candy cane pieces

In a small saucepan, combine coconut cream concentrate, white chocolate chips, and coconut oil.

Heat gently on low, stirring occasionally, until coconut and chocolate are melted and combined.

Remove from heat and stir in candy cane pieces.

Pour onto a parchment paper-lined pan and refrigerate for 10-20 minutes. When cool, break into pieces and store in an airtight container in a cool place. Enjoy!

Recipe submitted by Anna, Franklin, WV

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Gluten Free Chocolate Peppermint Cookie Bars

Gluten Free Chocolate Peppermint Cookie Bars Recipe

photo by recipe author

Servings: 8
Preparation Time: 15 minutes

Cookie:

1/2 cup grass-fed butter or coconut oil, melted (I used a mixture)
1/2 teaspoon vanilla extract
1 cup almond flour
1/2 cup cocoa powder
1/4 teaspoon
salt
1/3-1/2 cup sugar

Frosting:

2 tablespoons grass-fed butter*
1 cup powdered sugar
2 tablespoons coconut cream (the cream that rises to the top of full fat coconut milk when it is refrigerated)
2 tablespoons full fat coconut milk**
1/2 teaspoons peppermint flavor
1 small beet root
4 natural candy canes, crushed (optional)

Cookie:

Preheat oven to 350 degrees F.

Mix the melted butter/oil with the vanilla. Combine the flour, cocoa, salt and sugar. Add the dry ingredients to the wet and stir until combined. Press the batter into an 8×8 greased pan. Bake at 350 for 25 minutes. Let cool completely.

Frosting:

Place the butter and sugar in a pan on medium heat until butter starts to melt. Remove from heat and stir well. Pour the mixture into a Vitamix or blender with the coconut cream, coconut milk and peppermint flavoring. Blend until smooth.

Peel the small beet root and place in a saucepan with about 2 tablespoons water and cook over medium heat until the water is red. Pour some of the red water into your frosting and stir until desired color is reached. Place the frosting in the refrigerator to set if it’s runny.

Once the cookie has cooled, spread the frosting evenly and sprinkle the crushed candy over the wet frosting. Place in the fridge to let the frosting set. Store in the refrigerator (I think these taste best straight out of the refrigerator!)

Quick notes

*You may be able to used 2 additional tablespoons of coconut cream instead of butter in the frosting. I haven’t tried it but it should work. It may just make it more coconuty and more peppermint extract may be needed.

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

Variations

For those that do not like peppermint try any other flavor extract or simply use vanilla. Add 1/4 teaspoon to start in case it’s a stronger extract.

Recipe submitted by Kate, Highlands Ranch, CO

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