Coconut Baked Food Recipes

Chewy Homemade Granola Bars

Chewy Homemade Granola Bars Recipe

photo by recipe author

Servings: 18-20 bars
Preparation Time: 15 minutes

2 cups old fashioned rolled oats (or gluten-free oats)
1/4 cup flax meal
1/4 cup coconut flour
1/2 cup chopped almonds
1/2 cup raisins
1/2 cup chopped dates
1 teaspoon cinnamon
1/4 teaspoon ginger
1/3 cup maple syrup (or honey)
3 large eggs
2 tablespoons coconut oil
3 tablespoons water
1/2 cup unsweetened, shredded coconut (optional)

Preheat oven to 350 degrees. Lightly grease a 9×13 pan.

Mix all ingredients in one bowl, beginning with the dry ingredients and ending with the wet ingredients. Place all or part of the mixture (depending on the desired texture) in the food processor and pulse a few times until the ingredients are chopped well and sticking together.

Press the mixture into the prepared pan with a wet spatula. Bake for 15-20 minutes or until the edges begin to brown. Let cool completely before slicing. Store in an airtight container in the fridge (or freeze).

Recipe submitted by Alicia, Painesville, OH

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Chunky Monkey Super Omega-3 Energy Bars

photo by recipe author

Servings: 12 bars
Preparation Time: 10 minutes

1 ripe banana
12 medjool dates, pitted
1 cup raw walnuts
1 cup quinoa flakes
1/2 cup chia seed
1/4 cup milled flaxseed
2 tablespoons virgin coconut oil
1/4 cup shredded unsweetened coconut
1 teaspoon pure vanilla extract
1/4 cup cacao nibs (or dark chocolate chunks)

1. Preheat oven to 350 degrees. Grease 8 x 8 baking pan with coconut oil and set aside.

2. Place all ingredients, except for cacao nibs (or chocolate chunks) into food processor and blend for 1-2 minutes, until mixture becomes similar to very fine (sticky) pebbles.

3. Transfer to medium-sized bowl and add cacao nibs/chocolate chunks, and gently combine.

4. Evenly spread mixture into greased 8 x 8 baking pan and bake for 30 minutes. Remove and allow to cool before cutting evenly into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Coconut Cream Blonde Macaroons

Coconut Cream Blonde Macaroons Recipe

photo by recipe author

Servings: about 2 dozen Preparation Time: 30 min prep, varies

2 2/3 cups shredded unsweetened coconut (or 1 cup prepared Coconut Cream Concentrate)
2 cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/4 teaspoons vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon fine sea salt

First, you’ll need to use the 2 2/3 cups of shredded coconut to make homemade coconut butter, or just 1 cup of Coconut Cream Concentrate instead. Blend the coconut in a high-powered blender or food processor until creamy. (It’s okay if the texture is slightly grainy.) To the coconut butter, add the rest of the ingredients, and mix well until a batter forms.

These macaroons can be baked in an oven, or gently dried in a dehydrator. For the oven, preheat to 300 degrees F and drop batter by rounded tablespoons onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the outsides are crispy, then allow to cool for an additional 25 minutes before removing from the pan to cool completely.

If using a dehydrator, simply drop the batter by rounded tablespoons onto the mesh sheets, and dry at 118 degrees F for up to 24 hours, or until desired crispiness is achieved.

Recipe submitted by Megan, Los Angeles, CA

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Gluten Free Coconut Mango Rugelach

photo by recipe author

Servings: 48
Preparation Time: 20 minutes

2 cups coconut flour
1/2 teaspoon salt
3/4 cup coconut oil
8 ounces cream cheese, room temperature
1/3 cup sour cream
1/2 cup organic raw sugar
1/2 cup shredded coconut or coconut flakes
1/4 cup mango preserves (or your favorite preserves)

1. In food processor, mix coconut flour and salt. Slowly pulse in coconut oil, cream cheese, sour cream, and sugar. Pulse until crumbly.

2. Shape dough into four disks, wrap well in (or place in zip lock bags) and refrigerate 2 hours to two days.

3. When ready to bake, preheat oven to 350 degrees. On a lightly floured surface, roll with a rolling pin, or shape with hands, each disk into a 9-inch round. Spread each round with two tablespoons of preserves, and top with a light dusting of coconut flakes. With knife or pizza cutter, cut each disk into 12 wedges. Roll up each wedge, starting with wide edge. Place each cookie on a greased cookie sheet, and sprinkle with additional coconut flakes.

4. Bake 15-20 minutes until lightly golden. Remove from oven and place each cookie on a rack to cool. Cookies store well, in airtight containers up to a week.

Recipe submitted by Tammy, Union City, TN

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Pumpkin Coconut Oatmeal Bars

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Servings: 24 bars
Preparation Time: 10 minutes

4 1/2 cups pumpkin puree
5 cups old fashioned/rolled oats (not the quick cooking kind)
3/4 cup milk soured with 1 tbsp. lemon juice
1/4 cup ground flaxseed
1/2 cup real (grade A or B) maple syrup
2 tablespoons pumpkin pie spice
2 tablespoons coconut oil
1/2 cup unsweetened coconut flakes
3/4 cup dates, raisins, dried cranberries or any other dried fruit you wish (chopped)
3/4 cup chopped nuts (unsalted)

1. Preheat oven to 350 degrees. Prepare a 9?x13? glass baking dish by lightly coating with coconut oil.

2. Add all ingredients together and mix well. Press into baking dish.

3. Bake for 40 – 45minutes or until top is golden brown. Remove from heat and let cool. Cut into squares.

Recipe submitted by Kristen, Mattapoisett, MA

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Simple Chocolate Coconut Squares

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Servings: 20
Preparation Time: 25 minutes

2 eggs
1 teaspoon vanilla extract
2 cups finely shredded unsweetened coconut
1/2 cup mini chocolate chips

1. Preheat oven to 350F. Grease a 9×9 inch baking pan with coconut oil.

2. Whisk egg and vanilla together in a small mixing bowl. Add coconut and chocolate chips and stir to combine.

3. Pour out into prepared baking pan. Flatten out and pat down with a spatula or back of a wooden spoon.

4. Bake for 22 minutes, until starting to turn golden. Let cool.

5. Cut into squares and enjoy!

Recipe submitted by Sarah, Marietta, GA

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Coconut Orange Macaroons

photo by recipe author

Servings: 2 dozen
Preparation Time: 10 minutes

4 egg whites
1/4 teaspoon cream of tartar
1/2 cup raw honey
1/2 teaspoon orange extract (use vanilla for plain macaroons)
2 cups shredded coconut flakes

1. Preheat oven to 300° F. Grease a cookie sheet.

2. In mixer add egg whites and beat until frothy. Add the cream of tartar and beat until stiff peaks form. Gradually add the honey, then the extract.

3. Turn off mixer and gently fold in the shredded coconut. You want the mixture to be stiffer than meringue (not soupy), but not as thick as cookie dough. If it’s soupy, add a little more shredded coconut.

4. Drop by rounded spoons onto cookie sheet. Bake 20-25 minutes.

Recipe submitted by Lea, Grafton, NH

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