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Dried Coconut Recipes

Chocolate Dipped Raw Honey-Almond Chews

Chocolate Dipped Raw Honey Almond Chews photo
Chocolate Dipped Raw Honey-Almond Chews
photo by recipe author

Servings: 8-12
Preparation Time: 10 minutes

Melt 2 teaspoons coconut oil, in medium sized pan. Add honey, coconut flakes, almond slices, salt and extract, heat over medium heat for about two minutes.

Drop by teaspoonfuls (for 12) or tablespoonfuls (for 8) on a cookie sheet lined with parchment paper (I added a small amount of palm shortening to insure that the candies would not stick). Cool completely (I put mine in the fridge to speed up the process).

Meanwhile, melt the chocolate chips low heat just until melted. Add coconut oil and continue heating just until everything is melted.

Dip cooled candies into the chocolate and place back onto parchment-lined cookie sheet. Cool completely (works well to place them in fridge), and enjoy!

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Spiced Coconut Crunch

Spiced Coconut Crunch Recipe photo
Spiced Coconut Crunch Recipe
photo by recipe author

Servings: approx. 6 cups
Preparation Time: 10 minutes

  • 4 cups coconut chips
  • 1 cup raw cashews
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1/4 cup hemp seeds
  • 1 teaspoon
    flaxseed meal (optional)
  • pinch of sea
    salt
  • 3/4 teaspoon
    nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 cup melted
    coconut oil
  • scant 1/2 cup
    maple syrup
  • optional 1/2 cup chopped candied ginger

Preheat oven to 245 degrees ºF.

In a large bowl combine all of the dry ingredients including the salt and spices. Pour the melted coconut oil and the maple syrup over the mixture and stir to coat evenly. Spread out in an even layer on an 18×13″ baking tray or jelly roll pan.

Bake for 30 minutes and then turn and stir gently with a spatula and redistribute into an even layer. Let bake for 15 to 20 minutes more until a light golden brown. Let cool. Transfer to a bowl and add chopped candied ginger if using.

Store in an airtight container or containers at room temperature.

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Date-Sweetened Granola with Peanut Butter, Coconut, and Dried Fruit

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Date_Sweetened_Granola_with_Peanut_Butter_Coconut_and_Dried_Fruit
Date-Sweetened Granola with Peanut Butter,
Coconut, and Dried Fruit Recipe
photo by recipe author

Servings: 4 cups
Preparation Time: 40 minutes

  • 1 cup water
  • 10 pitted dates
  • 2 tablespoons peanut butter
  • 1 tablespoon
    coconut oil
  • 1/2 teaspoon
    cinnamon
  • 1/2 teaspoon sea
    salt
  • 2 1/2 cups old-fashioned
    rolled oats
  • 1 cup assorted raw nuts, roughly chopped
  • 2 tablespoons chia seeds
  • 1 cup unsweetened
    coconut flakes
  • 1/2 cup dried
    fruit (berries, cranberries, and cherries are my favorites)

Preheat oven to 325 degrees ºF.

Bring a small saucepan with water and dates to a rapid boil over high heat. Lower heat to medium and cook, stirring occasionally until it is the consistency of chunky applesauce. Allow to cool and puree in a blender or food processor. Pour into a small bowl with the peanut butter, coconut oil, cinnamon, and salt.

In a large bowl, combine the oats, nuts, and chia seeds. Then pour the date mixture over the oats and stir until evenly combined.

Spread in a thin layer on a cookie sheet and bake for 30-35 minutes stirring halfway through and checking closely near the end to make sure it doesn’t burn.

While the granola is baking, pour the coconut flakes into a large dry saucepan and place over medium heat. Toss and stir frequently until the coconut turns a light brown color and becomes fragrant. Remove from heat and quickly transfer to a container to stop the browning.

Pour the coconut flakes and dried fruit over the warm granola and allow to cool before transferring to an airtight container.

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Coconut Einkorn Cookies

Coconut Einkorn Cookies Recipe photo
Coconut Einkorn Cookies Recipe
photo by recipe author

Servings: 12-15
Preparation Time: 40 minutes

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed. Keep doing until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12-15 balls depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking. So flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degrees ºF oven for 15-20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

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“Impossible” Chocolate Coconut Pie

Impossible Chocolate Coconut Pie Recipe photo
“Impossible” Chocolate Coconut Pie Recipe
photo by recipe author

Servings: 8
Preparation Time: 5 minutes

Preheat the oven to 350 degrees ºF. Place all the ingredients in a blender and blend until fairly smooth–you will probably have to scrape down the sides once or twice.

Pour into an oiled, ten-inch pie plate. Bake for 50 to 60 minutes, or until the center feels set. The pie will rise as it bakes and will deflate as it cools.

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

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Coconut Oil Chocolate Banana Bon Bons

Coconut Oil Chocolate Banana Bon Bons Recipe photo
Coconut Oil Chocolate Banana Bon Bons Recipe
photo by recipe author

Servings: 24 bon bons/8 servings
Preparation Time: 15 minutes

  • 4 large organic sun dried madjool dates, pitted and chopped
  • 1/2 cup filtered water
  • 2/3 cup cold pressed unrefined organic
    coconut oil
  • 1 cup organic 100%
    cacao powder
  • 6 ripe organic bananas
  • 1/2 cup
    coconut flakes

Equipment:

  • 24 paper mini muffin or candy cup liners (1 1/2 inch ones)
  • small pot
  • 4 cup heat proof glass measuring cup
  • calibrated thermometer
  • mini ice cream scoop (the one bigger than a melon baller but not as big as a traditional ice cream scooper)

In a small bowl, soak dates with 1/2 cup water at room temperature for 24 hours. Drain and reserve 1/3 cup the liquid, this is your date syrup. Use the date pieces and remaining date syrup (if any) in another recipe or smoothie.

Place glass measuring cup in a small pot. Fill pot half way up the side of the glass with water (be sure not to get water in the glass). Heat until the water is 110 degrees ºF (use your thermometer to be sure). Maintain 110 degrees ºF.

Place coconut oil in the measuring cup and heat until completely liquid. Whisk in the date syrup. Whisk in the cacao powder in 1/4 cup at a time, be sure to whisk until smooth each time. Repeat until all of the cacao powder is incorporated, this is your chocolate.

Peel bananas. Lay the banana on its side onto a flat surface. Starting on one side, use the ice cream scoop and press down on the banana to make a full scoop. Wet your hand with water and press the cut piece of banana into the scoop to form the bon bon shape. Press the release leaver and remove the formed bon bon into your hand. Place this flat side down in the center of a flattened out muffin liner. Repeat with all of the bananas (note you should be able to get 4 formed bon bons per banana and have left over trimmings).

Whisk chocolate again. Hold the papered bon bon in the palm of your hand. Gently cover the top of the bon bon with small amount of chocolate. Allow it to run down the sides to completely cover the banana and slightly pool at the bottom. Push the paper cup sides down to allow the chocolate to cover part of the bottom of the banana. Use a flat cake spatula and gently remove the bon bon from the paper and transfer to a small sheet pan lined with waxed paper (without touching the sides; note the bon bon will slowly slide off the spatula when slightly tilted).

Pinch some of the shredded coconut onto the top of the bon bon. Scrape the excess chocolate off the paper back into the pyrex and stir well and wipe your cake spatula clean with a damp cloth. Repeat the above until all the bananas are covered in chocolate, transferred and garnished. Now place flat in the freezer for at least 3 hours to fully set. If serving right away, remove from the freezer, set for 5 minutes and gently remove and serve. If serving later, remove from the pan and place in a sealed container in the freezer for up to 1 week.

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Chocolate Smothered Coconut Ice Cream

Chocolate Smothered Coconut Ice Cream Recipe photo
Chocolate Smothered Coconut Ice Cream Recipe
photo by recipe author

Servings: 6

Coconut Ice Cream:

Warm Chocolate Sauce:

(make this approximately 15 minutes before you serve)

Ice Cream:

Place coconut milk in a saucepan over medium heat. Reduce milk to 2 cups (about 2 hours), stirring often. Use a calibrated thermometer to be sure you do not go above 110 degrees ºF. Using a food processor, finely chop the coconut meat. Add to a large bowl and cover with the water. Stir often. Continue to soak until coconut milk is finished reducing.

Drain coconut well and add reduced coconut milk and honey. Blend in food processor until smooth and creamy – this is your ice cream base. Freeze in ice cream maker per manufacture instructions. After the cycle is complete, use a small ice cream scoop (one that is half the size of a traditional ice cream scoop) and make 24 uniform ice cream scoops. Set on a small sheet pan. Place in the freezer and freeze for 1 hour. Remove from the sheet pan and either serve or store in an air-tight covered container in the freezer.

Warm Chocolate Sauce:

Melt coconut oil in a double boiler with the water heated to 110 degrees ºF. Whisk in honey until well blended before adding cacao until smooth.

To serve:

Place 3 scoops of ice cream in each dish. Spoon the warm chocolate sauce over the scoops (you want it to look like the picture). Allow this to set up for 1 minute. Repeat a second layer over the first layer, allow to set up for 1 minute. Now cover with a third layer and serve. ENJOY!!

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

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No Bake Almond Macaroons and Lime Coconut Macaroons

No Bake Almond Macaroons and Lime Coconut Macaroons Recipe photo
No Bake Almond Macaroons
and Lime Coconut Macaroons Recipe
photo by recipe author

Servings: 18-20
Preparation Time: 20 minutes

For Almond Macaroons (double the ingredients if not making lime version):

For Lime Macaroons (double the ingredients if not making Almond version):

  • Zest and juice from 1 lime

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the Almond Joy macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

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