Coconut Dessert Recipes

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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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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Tropical Cheesecake Truffles

photo by recipe author

Servings: 5
Preparation Time: 10 min/chill 60 min

8 oz cream cheese
2 tablespoons honey
2 oz raw ripe mango
1 inch vanilla bean
3 oz dried coconut for rolling

Let the cream cheese soften at room temperature.

In a large bowl, mix the mango, vanilla bean, honey and cream cheese using a whisk or an immersion blender. Place the mixture in the freezer for 5 minutes. This will allow the cream cheese mixture to harden and then let you shape into small balls.

In a soup bowl, place 3 oz dried coconut. Shape cheese into truffle (ball) shapes, roll in the coconut and place in individual candy cups or directly on a plate. Chill in the fridge for 60 minutes and enjoy.

Recipe submitted by Galya, RSM, CA

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Almond Joy

Almond Chocolate Chip Coconut Cookies photo

Almond nJoy

photo by recipe author

Servings: 4+
Preparation Time: 5 minutes

2 tablespoons Coconut Cream Concentrate
2 tablespoons organic shredded unsweetened coconut
2 tablespoons carob powder
1/2 teaspoon raw honey or other sweetener (optional)
extra shredded coconut
almonds

Mix the first four ingredients together in a bowl. Roll into balls and then roll in coconut. Add an almond to each ball and chill.

Fast, easy, and perfect every time.

Recipe submitted by Ben from Golconda, IL.

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No Bake Coconut Cocoa Chewy Bites

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1 dozen
Preparation Time: 10-15 minutes

2 tablespoons grass-fed butter
1/2 cup Gold Label coconut oil
1/4 cup raw honey
1/2 cup organic sugar
1/4 cup organic cocoa powder
1/8 teaspoon salt
2 teaspoons vanilla extract
2 cups shredded coconut

In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)

Remove pan from heat and add salt, vanilla and mix. Then add the shredded coconut and mix until all coconut is covered (the mix will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture).

Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Let them sit to cool and set up. Can be placed in refrigerator to firm up more quickly.

Recipe submitted by Cherie, Kettle Falls, WA

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Chunky Strawberry Chocolate Coconut Ice Cream

photo by recipe author

Servings: 4 servings
Preparation Time: 20-30 minutes

3 cups whole milk and/or cream
3 egg yolks
1 tablespoon arrowroot
1/2 cup raw honey or raw sugar (add more if you want it really sweet)
2 teaspoon vanilla
1/4 cup cocoa powder
1/4 cup coconut flakes
1/2 cup chopped pecans
3/4 cup chopped strawberries (fresh or frozen)

In a blender, mix milk, egg yolks, arrowroot, raw honey, vanilla & cocoa till smooth. Pour into a container and let it chill in the fridge for a few hours or overnight. Pour into your ice cream machine maker and follow the instructions.

About 5-8 minutes before ice cream is done pour in coconut flakes, pecans & strawberries.

Scoop out ice cream and either store it in a plastic container and let it set in the freezer or enjoy it right away!

NOTE: If you DON’T have an ice cream machine maker, simply mix everything together, pour into a plastic container and put in the freezer. When frozen, set it out and let it soften before putting it back into your blender.

It won’t be chunky unless you choose to sprinkle the coconut, pecans & strawberries on like toppings, but the ice cream base will have the consistency of soft-served ice cream. So yummy!!

Recipe submitted by Marillyn

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