Coconut Baked Food Recipes

Coconut Crunch Muffins

Photo by recipe author

Servings: 12
Preparation Time: 10 minutes plus 25-30 minutes baking time

MUFFINS:

3/4 cup half n’ half or whole milk
1/4 cup lemon juice or vinegar
1 cup organic whole sugar
1/3 cup butter, melted
1 egg
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup coconut flour
1/2 cup flaked coconut, toasted
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 cups berry mix, frozen

TOPPING:

3/4 cup toasted flaked coconut

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin pan or line with paper liners.

2. MUFFINS: Combine milk and lemon juice in a large bowl; milk will thicken. Whisk in next 5 ingredients until well combined. Add next 5 ingredients. Add frozen fruit and stir lightly until just combined into the batter. Spoon batter into prepared muffin cups.

3. TOPPING: Sprinkle each muffin with 1 tablespoon toasted coconut.

4. Bake in a preheated oven 25-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins sit for 10-15 minutes before removing from pan. Cool on a wire rack.

Recipe submitted by Agnes, Schaumburg, IL

Submit your recipe here!

Orange Coconut Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 3 dozen cookies
Preparation Time: 15 minutes

2 3/4 cup flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup flaked unsweetened dried coconut
1/2 cup Virgin Palm Oil, soft butter consistency
1/2 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
Zest of 2 medium sized oranges
4 tablespoons orange juice

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

In a small bowl stir the flour, baking powder, baking soda and coconut together. Set aside.

Beat palm oil, butter and sugar until light and fluffy. Add egg, vanilla extract orange zest and juice. Beat until well incorporated

Blend the dry ingredients into the orange mixture in three stages, mixing just until incorporated.

Drop tablespoon sized balls of dough unto cookie sheets and bake for 7-10 minutes. For a chewy cookie, bake for about 7-8 minutes. The cookies should still be soft and fragile and “gooey” in the middle. Cool on cookie sheets. For a crispy/cakey cookie, bake until lightly browned, about 9-10 minutes.

Note: The Virgin Palm Oil will give an orange color to the cookies due to the high amount of carotenes.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Gluten Free Toasted Coconut Ginger Blondies

Ahhh….the recipe you’ve all been waiting for. Well, maybe not all of you but some of you for sure.

When I posted the first Toasted Coconut Ginger Blondies recipe I promised a gluten free version. So here it is. I was very happy at how they turned out; creamy and moist with a nice chewy texture and toasty crunch from the toasted coconut on top. My mouth is full of said blondies as I type. Seriously.

You can use something else instead of ginger (like chocolate chips or nuts).But that’s up to you. I just wanted to get rid of the rest of our candied ginger, so in they went.

Were you waiting for this recipe? Are you going to make it now? Tell me, I’d love to hear from you!

Sarah:)

Gluten Free Toasted Coconut Ginger Blondies

Gluten Free Toasted Coconut Ginger Blondies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 20 bars
Preparation Time: 15 minutes

12 tablespoons (1 1/2 stick) salted butter, melted
1 cup brown sugar
4 teaspoons vanilla extract
2 eggs
2 teaspoons organic raw whole milk or coconut milk*
1/2 teaspoon baking powder
1 1/4 cups flour mix (see below)
1/2 cup chopped crystallized ginger
1/2 – 1 cup flaked coconut

Preheat oven to 350 degrees. Lightly grease an 7×11 inch pan with coconut oil.

Mix melted butter and sugar together in a medium sized bowl. Beat in vanilla, eggs and milk until well blended.

Mix remaining ingredients except for the flaked coconut into the egg mix until well blended. Pour into prepared pan and smooth the top out. Sprinkle with flaked coconut.

Bake blondies until golden brown and coconut is toasted, about 20 minutes.

Gluten Free Flour Mix:

1 cup brown rice flour
1/2 cup coconut flour
1/4 cup cornstarch
2 tablespoons tapioca flour/starch
1 1/2 teaspoons xanthan gum

Mix all ingredients together until well blended. Use as directed.

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

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Gluten Free Poppy Seed Apple Coconut Loaf

Photo by recipe author

Servings: 10
Preparation Time: 10

3 eggs
1/8 cup Coconut Cream Concentrate, melted
1 1/2 tablespoons coconut oil, melted
1/2 cup Poppy Seeds, heaping
1 cup unsweetened apple sauce
1 pinch salt
1/8 cup coconut flakes
zest of 1 lemon
1/8 cup dried pomegranate
1/8 cup dried cranberries
2 teaspoons organic vanilla extract

Pre-heat oven to 350 degrees F.

Beat eggs with a hand mixer until they are very frothy, then add all other ingredients. Mix well and simply pour into your greased and coconut dusted 4 1/2 by 8 1/2 inch loaf pan.

Bake for 30 minutes and let cool for 10 to 15 minutes prior to serving.

If you don’t like the dried fruit, you can substitute it by adding the juice of half a lemon.

Recipe submitted by Josephine, Scottsdale, AZ

Submit your recipe here!

Chewy Coconutty Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

If you love chewy, coconutty cookies then this recipe is for you. Crisp on the outside and wonderfully chewy throughout, this cookie is a total crowd pleaser.

Servings: approximately 30 cookies
Preparation time: 15 minutes

1 1/4 cups organic wheat flour
1/2 teaspoon baking soda
1/2 cup salted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla/coconut extract (or 1/2 teaspoon of each extract)
1 egg
1 1/2 cups dried, unsweetened, flaked coconut
coconut oil

Preheat oven to 350 degrees F. Grease cookie sheets lightly with coconut oil.

Combine the flour and baking soda together in a small bowl; mix well and set aside.

Cream the butter and sugars together with an electric mixer. Beat in vanilla extract and/or coconut extract and egg until light and fluffy.

Add the flour mixture to the butter mix and when it is almost fully incorporated add the flaked coconut (dough will not form a stiff “typical” cookie dough, it will be sticky and the color of butterscotch).

Drop dough (measuring tablespoon size) unto prepared cookie sheets and bake for 8-10 minutes. Cookies should be lightly browned.

Cool for a few minutes on cookie sheets before removing to wire rack to cool completely.

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Coconut Dishpan Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Preparation time: 15 minutes

1 cup salted butter, softened
1 cup coconut oil, melted
3/4 cup granulated sugar
3/4 cup lightly packed brown sugar
2 teaspoons vanilla extract
1 egg
3 1/2 cups flour
1 teaspoon baking soda
1 cup dried, unsweetened flaked coconut
1 cup cornflakes cereal
1 cup chocolate chips or chopped nuts of choice
1 cup rolled oats

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and egg in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won’t spread much). Bake in preheated oven for 7-12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and freeze for later baking. To bake simply place frozen cookie dough onto sheet (there’s no need to defrost) and bake as directed (adding a few minutes to cook time).

Recipe courtesy Sarah Shilhavy

Submit your recipe here!

Gluten Free Coconut Dishpan Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup salted butter, softened
1 cup coconut oil, melted
3/4 cup granulated sugar
3/4 cup lightly packed brown sugar
2 teaspoons vanilla extract
2 eggs
3 1/2 cups gluten free flour mix*
1 teaspoon baking soda
1 cup dried, unsweetened flaked coconut
1 cup corn flakes cereal
1 cup chocolate chips or chopped nuts of choice
1 cup rolled oats (Optional – leave out for gluten free)

Preheat oven to 375 degrees F.

Beat butter and sugars until light and fluffy with an electric mixer fitted with paddle attachment. Slowly add oil and mix until oil is well incorporated. Beat vanilla extract and eggs in until well incorporated.

Mix flour and baking soda together and stir into butter mixture just until combined. Combine remaining ingredients and add to dough, mixing just until incorporated.

Using a small cookie scoop drop tablespoonful sized cookie dough balls onto an ungreased cookie sheet spacing about 1 inch apart (they won’t spread much). Bake in preheated oven for 7-12 minutes, just until lightly browned.

You can also freeze individual balls of cookie dough and freeze for later baking. To bake simply place frozen cookie dough onto sheet (there’s no need to defrost) and bake as directed (adding a few minutes to cook time).

*Gluten Free Flour Mix

2 cups plus 4 teaspoons brown rice flour
1/4 cup tapioca flour
1/2 cup corn starch
1/2 cup plus 2 tablespoons coconut flour
2 teaspoons xanthan gum

Mix together until very well blended and use as directed.

Submitted by Sarah Shilhavy

Submit your recipe here!

Vanilla-Flecked Coconut Macaroons

Photo by recipe author

These cookies are incredible easy to make – no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy clean-up).

3 egg whites (about 1/2 cup)
1 cup white granulated sugar (you could substitute raw honey)
2 1/2 cups unsweetened coconut flakes
1 whole vanilla bean
5 ounces semisweet chocolate

1. Mix the egg whites, sugar, and coconut in a large bowl.

2. Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

3. Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

4. Bake at 350 for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans, then separate the batch in half.

5. Melt the chocolate.

6. Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zig-zag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe submitted by Alejandra, New York, NY

Submit your recipe here!