Coconut Baked Food Recipes

Gluten Free Blueberry-Peach Baked Oatmeal

photo by recipe author

Servings: 4-6
Preparation Time: 50 min. w/bake time

1 cup fresh or frozen blueberries
1-2 diced fresh or frozen peach (or other fruit of choice)
1 tablespoon honey
1 cup gluten free oats
3 tablespoons flax meal
1/2 cup chopped almonds (or other nut of choice)
1/4 cup unsweetened dried coconut
3 tablepoons sucanat or whole sugar
1 teaspoon cinnamon
1/4 cup coconut oil
1 cup coconut milk* (or other non-dairy milk)

Preheat oven to 350 degrees F.

Place fruit in 8×8 baking dish and drizzle with honey.

Mix oats, flax meal, almonds, coconut, sugar, cinnamon, coconut oil and 1/2 cup of coconut milk. Pour this mixture on top of the fruit and spread out evenly. Pour the remaining 1/2 cup coconut milk on top of oat mixture.

Place in preheated oven and bake for 30 minutes. This can also be made the night before and kept in the refrigerator. Place in oven to bake when you wake up. Delicious!!!

Recipe submitted by Kristin, Clarkesville, GA

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

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Gluten Free Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 9, serving size 1 cookie
Preparation Time: 5 minutes

2 tablespoons coconut flour
1/4 teaspoon unrefined sea salt
3-4 tablespoons organic cane sugar
1/4 teaspoon baking soda
2 tablespoons unsweetened finely shredded coconut flakes
1/3 cup melted coconut oil (cooled)
2 large egg
1/4 cup mini chocolate chips

Recipe: Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Combine coconut flour, salt, sugar, baking soda, shredded coconut in a large bowl and stir well. In a smaller bowl melt coconut oil and allow to cool. Add eggs and mix well with a whisk.

Combine your dry and wet ingredients and mix together until there are no more lumps. Allow to sit for several minutes. Fold in chocolate chips.

Scoop rounded spoonfuls onto the baking sheets. Bake for 12-14 minutes.

Recipe submitted by Halle, Menomonee Falls, WI

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Chocolate Dipped Eggless Macaroons

photo by recipe author

Servings: 36 macaroons
Preparation Time: 30 minutes

coconut oil or palm shortening to grease baking sheets
1 cup coconut milk*
1/3 cup honey
1/8 to 1/4 teaspoon pure stevia extract powder (with nothing added) OR clear stevia extract liquid
2 teaspoons pure vanilla extract
1/4 cup unmodified potato starch
3 cups unsweetened, shredded coconut
1 1/2 ounces unsweetened chocolate

1. Preheat oven to 350? F. Liberally grease a large cookie sheet, line with unbleached parchment paper.

2. In a medium sized mixing bowl combine the coconut milk, honey, stevia and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.

3. Drop batter by level tablespoons onto prepared baking sheet(s) at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.

4. Bake in the center of the oven until firm and lightly brown around edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.

5. Melt the chocolate in a small saucepan over very low heat. When melted remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.

6. When cool, macaroons in a cookie tin or other container with a of parchment in between.

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

Recipe submitted by Chef Rachel, Phoenix, AZ

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Gluten Free Coconut Chocolate Chunk Scones

photo by recipe author

Servings: 16
Preparation Time: 15 minutes

2 1/2 cups almond meal*
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup organic sugar
2 large eggs
1/3 cup coconut oil (melted)
1/3 cup shredded coconut (toasted)
1/2 cup chopped pecans
1 cup dark chocolate chips or chunks

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper.

In a large bowl, combine almond meal, salt and baking soda. Whisk together sugar, eggs and coconut oil in a smaller bowl.

Stir the wet ingredients into the dry ingredients until well combined. Then fold in remaining ingredients.

Drop the batter in scant 1/4 cup portions onto the baking sheet. Brush the tops with cream or egg wash if desired.

Bake 14-17 minutes until golden brown, or toothpick inserted in the center of a scone comes out clean. Cool for 20-30 minutes before serving.

Enjoy!

Recipe submitted by Carol, Libertyville, IL

*To make your own almond meal, grind almonds just until a moist meal consistency is reached. Be careful not to over-blend.

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Peanut Butter Coconut Cookies

photo by recipe author

Servings: 48 mini cookies or 24 larger ones
Preparation Time: 15 minutes

1/2 cup coconut oil
1 cup crunchy peanut butter
1/2 cup honey
1/2 cup organic whole sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond flour
1/4 cup oat flour
1/4 cup coconut flour
1/2 cup shredded coconut
1/2 cup walnuts (or any other nut you prefer) or dark chocolate chips (I use both)

Cream coconut oil, peanut butter, honey, and sugar together in a mixing bowl. Add eggs and vanilla and beat until combined followed by the soda and salt. Now stir in the flours, shredded coconut, walnuts, and chocolate chips if desired.

Chill the dough for about 20 minutes if you are going to roll it into balls. Preheat oven to 350 degrees F.

Line a couple of cookie sheets with parchment if you want. I actually use mini muffin pans for them and it makes 48 mini cookies. Would make about 24 larger ones rolled into balls.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat. Bake for 13 – 15 minutes or until lightly browned around the edges. Let cookies cool on the pan 5 minutes before transferring to a wire rack to cool completely.

Recipe submitted by Shannon, Jacksonville, AR

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Raspberry Chocolate Coconut Steel Cut Oat Muffins

photo by recipe author

Servings: 11-12 muffins
Preparation Time: 18-20 minutes

1 1/2 cups ground steel cut oat flour (or Scottish oats)*
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/4 cup stevia baking blend or unrefined sugar
1 flax “egg” (1 tablespoon flax meal mixed with 3 tablespoons warm water and whisked)*
1/3 cup coconut oil, melted
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup almond milk (or other milk of choice)
1/2 cup shredded coconut
1/2 cup dark chocolate chips
1 pint organic raspberries (fresh or frozen)

1. Pre-heat oven to 400 degrees. Grease muffin tins with non- stick cooking spray and set aside.

2. Combine flax egg and set aside.

3. In a large bowl, combine all dry ingredients except coconut, raspberries and chocolate chips.

4. Meanwhile, in another medium- sized bowl, combine all wet ingredients except flax egg.

5. Add wet ingredients to dry ingredients as well as flax egg and mix well till combined evenly.

6. Fold in raspberries, chocolate chips, and shredded coconut (don’t over- stir!)

7. Bake for 18-20 minutes, in a lined or well- greased muffin tin, till golden brown.

Recipe submitted by Emilia, Aptos, CA

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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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Cranberry Coconut Cookies

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Servings: 24 cookies
Preparation Time: 10 minutes

6 eggs
1/2 cup butter or coconut oil
1 teaspoon vanilla
2/3 cup maple syrup
1 teaspoon baking soda
1 cup quick rolled oats
1 cup coconut flakes
1/3 cup coconut flour
1 cup dried cranberries

Preheat oven to 350 degrees F.

Blend eggs, butter or oil, vanilla, and maple syrup. Add baking soda. Add quick oats, coconut flakes, cranberries. Add flour last. Drop dough by tablespoons onto a greased cookie sheet.

Bake at 350 for 14 minutes or until edges start to brown. Cool on wire rack. Makes 24 large cookies.

Recipe submitted by Debbie, Greenfield, IA

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