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Dried Coconut Recipes

Coco’n’oat Balls

Coco n oat Balls Recipe photo

Coco’n’oat Balls photo by recipe author

Servings: 12
Preparation Time: 10 minutes

Stir together oil, cocoa, honey, almond butter and salt in a mixing bowl. Add coconut and oats and mix until coated. Line cookie sheet with wax paper. Form mixture into tiny balls and place on wax paper. Freeze for a couple hours and enjoy!

This recipe is very forgiving. Add or subtract amounts to taste.

Option:
Instead of steel-cut oats, use 1 1/2 cups old fashioned oats and eat straight from the bowl without freezing.
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Grain Free Coconut Granola

Grain Free Coconut Granola Recipe photo
Grain Free Coconut Granola
photo by recipe author

Servings: 12

Preheat oven to 350 degrees ºF.

Combine almond flour, salt and baking soda in a bowl. In a larger bowl mix coconut oil, honey and vanilla. Stir dry mixed ingredients into wet until combined. Stir in coconut chips, pumpkin seeds, sunflower seeds, nuts and raisins.

Grease a 9x 13 metal pan with coconut oil. Spread dough evenly, separating slightly. Sprinkle with cinnamon. Bake in preheated oven for 10-12 minutes, checking after 5 minutes and turning pieces over. Bake until lightly browned; don’t overcook.

Cool. Store in a tightly sealed container for a week. Can be kept longer in the 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.

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Coconut Crumble Topping

Coconut Crumble Topping Recipe photo
Coconut Crumble Topping
photo by recipe author

Servings: Covers a 9″ pie
Preparation Time: 5 minutes

Place all ingredients in a bowl.

Using hands, mix together.

Sprinkle over the top of your favourite pie/dessert.

Cook as per pie directions – rotating pie if needed to get even browning.

Double recipe for a thicker crumble or to cover a larger area.

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Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix

Grain Free Vanilla Chocolate Fudge Marble Cake Recipe photo
Cinnamon Almond Walnut Pecan Coconut Raisin Trail Mix
photo by recipe author

Servings: 10
Preparation Time: 15 minutes

Toasted Cinnamon Nuts:

  • 3 cups nuts (see below)
  • 2 teaspoons
    ground cinnamon
  • 3/4 teaspoon
    salt
  • 1 cup toasted cinnamon almonds
  • 1 cup toasted cinnamon walnuts
  • 1 cup toasted cinnamon pecans
  • 2 cups raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup
    pumpkin seeds
  • 1 and 1/2 cups toasted
    coconut flakes

Directions for the Toasted Cinnamon Nuts: (NOTE: the time to roast the nuts is NOT included in the prep time.)

Place the nuts in a bowl, sprinkle with water to get the nuts wet so the cinnamon will stick to the nuts. Add the cinnamon and salt. Stir together until the nuts are coated with the cinnamon and salt.

Arrange the nuts in a single layer on a large baking sheet. Bake at 250 degrees for 1 hour.

THEN:

Mix all ingredients together in a bowl.
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Chocolate Coconut Macaroons with Chocolate Glaze

Chocolate Coconut Macaroons with Chocolate Glaze Recipe photo
Chocolate Coconut Macaroons with Chocolate Glaze
photo by recipe author

Servings: 6-8
Preparation Time: 10 minutes

Macaroons:

Glaze:

Preheat oven to 250 degrees ºF. Line a baking sheet with parchment paper.

In a mixing bowl, sift together all dry macaroon ingredients, removing any clumps.

Add coconut milk and syrup string till a thick batter forms.

Firmly pack coconut batter into a 1 1/2 tablespoon cookie scoop by scooping and dragging along the sides of bowl. Drop onto baking sheet.

Bake for 40 minutes.

Transfer to a cooling rack to allow macaroons to harden.

Glaze:

Heat one cup water in a small saucepan. Place cacao butter in a heatproof bowl, and melt over simmering water. Remove from heat and whisk in remaining ingredients.

Allow the chocolate glaze to briefly cool and thicken, however, do not allow glaze to harden.

Dip macaroons in chocolate and place on frozen cookie sheet. This will quickly harden the glaze. Allow the macaroons and glaze to set before serving.

Chill macaroons in refrigerator for 30 minutes. Macaroons are best 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.

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

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No Bake Dark Chocolate Dipped Coconut Macaroons

No Bake Dark Chocolate Dipped Coconut Macaroons Recipe photo
No Bake Dark Chocolate Dipped Coconut Macaroons
photo by recipe author

Servings: 16-18
Preparation Time: 30 minutes

1. Combine coconut, coconut flour, and sea salt in a bowl or food processor. Add coconut oil, honey and vanilla extract. Combine until the “dough” starts to stick together. If it doesn’t, add more honey or coconut oil. Give the dough a taste to see which one, if you want your macaroons to be more sweet, add honey! If they taste just right, add coconut oil!

2. Stick your mixture in the freezer for about 5 minutes. In the meantime, melt your chocolate in a double boiler.

3. Prepare a baking sheet with parchment paper. Roll the dough by tablespoon and dip each macaroon in the dark chocolate. When you have prepared all the macaroons, drizzle dark chocolate on the top using a spoon (and a quick wrist – the key to those drizzles is to flick the wrist, not the hand)!

4. Place the baking sheet in the freezer for 5 minutes. Serve or store in the fridge and share with friends

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Chunky-Monkey Pumpkin Muffins

Chunky-Monkey Pumpkin Muffins Recipe photo
Chunky-Monkey Pumpkin Muffins
photo by recipe author

Servings: 48-60 Muffins
Preparation Time: 20 minutes

You may say, “Whoa! That’s a lot of muffins!” but I say, “Who wants to store ½ a can of pumpkin? These high protein, GF, dairy-free, DELICIOUS, moist, kid-approved muffins are GREAT for breakfast, snacks, dessert, or dinner rolls. They store well in the fridge for days, and reheat well in the toaster oven. You can also store them on the counter for a couple of days! I’m sure they’d freeze well, though I haven’t tried that- they don’t last long enough! Lastly, you can keep the prepared batter for up to two days in the fridge and make a smaller amount of muffins fresh daily- pumpkin muffins one day, and chocolatey chunky-monkey delights the next!

Optional Chunky-Monkey Indulgences:

Preheat oven to 350 degrees ºF.

Place all of the dry ingredients into a standing mixer and blend thoroughly.

Place bananas, pumpkin and eggs into a blender and blend thoroughly. Melt coconut oil and honey together in a small pan. Add to the blender and blend thoroughly. Add the wet ingredients from the blender to the mixer and mix all ingredients together thoroughly.

These muffins taste like Fall muffins as is, but they taste like chocolate delights when you add some of the Optional Chunky-Monkey goodies!! Once whatever you want is mixed all up, use a large eating spoon and place heaping spoonfuls into large muffin baking cups.

Bake in preheated oven for 30 minutes. Remove and place on cooling rack to cool and store, or eat right away with some grass-fed butter!

Tips:

*If you want to lower the sugar, sub more bananas for the amount of honey you want to replace.

The best bananas to use are those that have really gotten spotted! When they get to that point and you’re not ready to use them YET, you can peel them, place them into a baggie and put them into either the freezer or fridge. In the fridge, they can last up to 4 or 5 days! The sugary liquid will separate, but they are still fine to bake with! In the freezer, they can be used for awesome banana ice cream!

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Chocolate Coconut Peanut Butter Banana Chia Seed Pudding

Chocolate Coconut Peanut Butter Banana Chia Seed Pudding photo
Chocolate Coconut Peanut Butter Banana Chia Seed Pudding
photo by recipe author

Servings: 4
Preparation Time: 10 minutes

  • 1 and 1/3 cups almond milk (or milk of choice)
  • 1/3 cup chia Seeds
  • 2 tablespoons unsweetened
    shredded coconut
  • 1/2 very ripe banana, mashed
  • 1 tablespoon unsweetened
    cocoa powder
  • 1 tablespoon
    maple syrup
  • 2 tablespoons natural peanut butter

Put all the ingredients into a glass jar with tight fitting lid and stir or shake until well combined.

Refrigerate for a few hours or overnight (shake or stir occasionally).

Sprinkle extra coconut on top!

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