Dried Coconut Recipes

Coconut Cacao Almond Butter Cups

Preparation Time: 20 minutes
Servings: 8

• 4 oz organic cacao chips
• 1/3 cup organic coconut oil
• 2 tablespoons butter
• 2 tablespoons cacao powder
• 2 tablespoons honey
• 1/4 teaspoon vanilla
• pinch salt
• 1 cup almond or walnuts
• 1 cup dried, unsweetened coconut
• 1/3 cups almond butter, as needed

Slowly melt cacao chips, oil and butter. Add cacao, honey, salt and vanilla, stirring vigorously to temper the mixture. Add nuts and coconut.

Place small candy cups on a sheet tray. You may use larger ones but won’t have as many. Pour in chocolate mixture to cover bottom. Place 1/4-1/2 teaspoon almond butter on top of chocolate mixture. Cover with remaining chocolate mixture. Freeze for 15 minutes or longer. Keep in cool place such as refrigerator.

Recipe submitted by Cheryl, OKC, OK

Submit your recipe here!

Healthy Blueberry Coconut Balls

Servings: 20 – 25 coconut balls
Preparation Time: 20 – 30 minutes

• 1/2 cup or 5 soft mejool dates, pitted
• 1/2 cup or 5 figs, cut the stem and gently open like a flower
• 4 tablespoons organic unsweetened natural cocoa powder
• 1 or 2 tablespoons almond butter
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 4 teaspoons pure vanilla extract
• 1 cup organic fresh or unthawed frozen wild blueberries
• 2 cups organic unsweetened coconut, shredded or flakes
• 3 or 4 tablespoons virgin coconut oil

Optional: additional unsweetened shredded coconut or coconut flakes to roll the balls in

Place all ingredients except blueberries, coconut oil and flakes/shredded coconut in a food processor and blend until smooth. If you do not have a food processor, cut dates and figs into little pieces with a knife and mix with the other ingredients together.

Add blueberries and flakes/shredded coconut in a food processor and mix on low, just a little until blended. Pour virgin coconut oil and blend on low for other 10 seconds.

Remove from food processor and roll into 1 1/2 inch balls. Roll in extra shredded coconut if you desire.

Refrigerate for 30 minutes before eating.

Sometimes when I do not have time, I just spread all the mixture 1/2 inch thick on a plate and cut into inch by inch pieces after refrigeration.

Enjoy!

Note: I created this recipe to decrease the glycemic index (GI) and glycemic load (GL) of the fruits in order to minimize insulin increase (GI) and to keep the carbohydrate intake low (GL).

• Dates: GI – 103; GL – 42.
• Figs: GI – 61; GL – 16 (Figs offer a better choice than dates).
• Blueberries: GI – 40; GL – 3. Moreover, berries have the highest ORAC ratings per 100 grams among fruits for antioxidant level.

Recipe submitted by Galina, Hudson, NH

Submit your recipe here!

Chocolate Dipped Pumpkin Gingerbread Coconut Macaroons

Servings: 6-8
Preparation Time: 15 minutes

• 1 cup dried shredded coconut
• 1/2 cup almond meal*
• 1/4 cup pureed pumpkin
• 2 teaspoons blackstrap molasses
• 2 tablespoons raw honey
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 tablespoons virgin coconut oil, melted
• 1/4 cup chopped (or chips) 70-80% dark chocolate

Preheat the oven to 300 degrees ºF.

In a medium-sized bowl mix together the shredded coconut and almond meal.

In a separate bowl combine the pumpkin, molasses, raw honey, cinnamon, ginger and nutmeg and then add it to the coconut and almond meal mixture. Use a spatula to blend and fold everything together and then drizzle in the coconut oil and mix again.

Place tablespoons of the mixture onto a parchment paper-lined baking sheet. Bake for 30-35 minutes until just starting to turn golden brown on the bottom edges.

Once the macaroons have cooled, melt the chocolate in a small bowl and dip the bottom of each macaroon into the chocolate. Place the macaroons back onto the parchment-lined pan and allow the chocolate to cool and harden.

*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 Crystal, Baldwin, WI

Submit your recipe here!