Dried Coconut Recipes

Pumpkin Coconut Muffins

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

15 oz pumpkin puree
1/2 cup coconut oil
2 eggs
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup whole wheat flour
3/4 cup + 1 tablespoon white flour*
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped almonds
1/2 cup coconut

Preheat oven to 350 degrees F.

Mix the pumpkin, oil, eggs, vanilla and honey in a bowl. Add the dry ingredients. Stir until just mixed. Fold in nuts and coconut.

Pour into 12 muffin greased tins lined with paper muffin liners.

Bake for 30-35 minutes or until toothpick comes out clean.

*Use all whole wheat flour if preferred.

Recipe submitted by Megan, Bar Harbor, ME

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Coconut Treat Balls

photo by recipe author

Servings: 15-20
Preparation Time: 10 minutes

8 ounces unsweetened shredded coconut
8 ounces pitted dates
2 tablespoons coconut oil
1/2 teaspoon allspice (or other spices as desired)
2 tablespoons fruit spread of choice

or for variations:

cocoa powder
nuts
chocolate chips

In food processor, use chopping blade to blend coconut, dates, coconut oil and spices, until dates are finely chopped in mixture.

If using nuts you can add these now to the food processor and may not need to add any fruit spread to bind balls.

If you are not using nuts put the mixture or part (if you want to make different flavors) of the mixture in a bowl. Mix in any extra ingredients you like at this point.

Add fruit spread (if needed) and mix. The mixture should be slightly sticky when you touch it but not wet. (Once you refrigerate the balls they are not sticky to touch.)

Form the mixture into balls about the size of a walnut and put on a plate, refrigerate and enjoy.

Recipe submitted by Karen, Turnersville, NJ

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Chocolate and Vanilla Macaroons

photo by recipe author

Servings: 12 large cookies

2 cups unsweetened, shredded dried coconut
3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
3 tablespoons cacao powder
5 tablespoons maple syrup (if using all cacao, use 6 tbsp)
2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Dried shredded coconut for decoration

Vanilla version:

2 cups unsweetened dried coconut, shredded
6 tablespoons coconut flour or almond flour
6 tablespoons maple syrup
2 1/2 teaspoons vanilla extract
4 tablespoons melted coconut oil
2 tablespoons arrowroot flour
Pinch of salt
Toasted coconut for decoration

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe submitted by Jaclyn, Guelph, ON

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Braised-to-Oven Fried Chicken

photo by recipe author

Servings: 6
Preparation Time: 15 minutes

1 head garlic, or to taste
Onion, to taste
Shallots, to taste
6 candlenuts (or raw macadamia nuts)
1 inch fresh turmeric root or 1 teaspoon turmeric powder
3 teaspoons coriander powder
coconut oil, as needed
Handful lime leaves
2 stalks lemon grass, bruised
1/4 cup coconut milk*
6 chicken drumsticks
1-2 cups shredded coconut flakes

1. Blend garlic, onions, shallots, candlenuts, turmeric root, and coriander powder to make a paste.

2. Heat a pot over medium heat with coconut oil

3. Sauté the herb paste with lime leaves and lemon grass until fragrant.

4. Pour in the coconut milk and chicken drumsticks – let it simmer for 30 minutes. Season with salt accordingly.

5. Cook until the sauce reduces to paste.

6. Remove and let cool.

7. Preheat oven to 400°F in broil setting

8. Roll the cooked drumsticks on the shredded coconut flakes until evenly coated.

9. Place on a lined baking sheet and broil for about 20 minutes – turn over once

10. Set aside and let it cool on wire racks

Recipe submitted by Jos, Los Angeles, CA

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

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Maple-Cinnamon Coconut Cookies

Maple Cinnamon Coconut Cookies

photo by recipe author

Servings: 20 cookies
Preparation Time: 15 minutes

Cookies:

2 cups shredded coconut (I re-hydrated mine by soaking for a few hours because it was really hard, if you have softer coconut you probably don’t need to soak)
6 tablespoons coconut flour
1/4 cup + 2 tablespoons maple syrup (for truly raw, you could raw honey)
1 teaspoon vanilla extract (or dried vanilla bean powder)
4 tablespoons melted coconut oil

Maple-Cinnamon Icing:

1/4 cup packed dates
2 tablespoons maple syrup (or raw honey)
1/2 teaspoon cinnamon
2 teaspoons coconut oil
Water to thin

Combine all ingredients for cookies. Roll into balls, place on a wax-paper lined flat surface and press into a round cookie shape.

Combine ingredients for glaze in a food processor. Pipe onto cookies. Top with nuts if desired. Freeze until hardened.

Recipe submitted by Jaclyn, Guelph, ON

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No Bake Chocolate Dipped Macaroons

photo by recipe author

Servings: 8
Preparation Time: 1 hour

1 cup unsweetened coconut
1 cup cashews
1/4 cup maple syrup
1 teaspoon vanilla extract
3 tablespoons coconut oil, melted
1 cup dark chocolate chips
1/2 teaspoon cayenne pepper
1 tablespoon coconut oil

Combine coconut and cashews in a food processor and process until ground. Add maple syrup, vanilla, and melted coconut oil pulse until well combined. Press into a small pan and freeze 30 minutes.

Once firmed up pull out of the freezer and cut into shapes. (I used hearts) In a small bowl melt chocolate chips with cayenne and coconut oil until smooth. Dip one end of the macaroon in the chocolate and sprinkle with more coconut shreds. Keep refrigerated.

Recipe submitted by Kate, Lexington, KY

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Lemon Coconut Energy Bites

photo by recipe author

Preparation Time: about 20 minutes
Servings: 10 bites

1/4 cup almonds
1/4 cup cashews
6 dates
1/4 cup almond butter
1 tablespoon coconut cream concentrate
1 tablespoon lemon extract
1 tablespoon lemon zest
2 teaspoon maca powder
optional toppings: unsweetened shredded coconut, lemon zest

In a food processor grind up your almonds and cashews until they make a grainy, flour-like consistency. Add in the dates and blend. Next, add in the rest of the ingredients (except optional toppings) and blend until the dough begins forming a ball.

Roll the mixture into 1/2 inch balls. If you are using toppings, spread them out on a flat plate and roll the balls in the toppings coating them completely and serve.

Recipe submitted by Julie, Burlington, MA

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