Coconut Dessert Recipes

Gluten Free Mini Coconut Almond Cookies

Gluten Free Mini Coconut Almond Cookies Recipe

photo by recipe author

Servings: 17 mini cookies
Preparation Time: 10 minutes

1 cup almond meal/flour*
1/8 cup shredded coconut
1/4 cup high quality honey
1 tablespoon coconut oil, melted
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Zest of a half orange
Zest of a half lemon
Pinch of salt

Preheat oven to 325 degrees ºF. Prepare a cookie sheet lined with parchment paper. Set aside.

Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix until combined with a rubber spatula. Make sure you get all the dry ingredients from the bottom incorporated into the mix.

Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.

Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t over bake these. They will still be light on top when ready. Let cool and enjoy!

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Recipe submitted by Pam, East Northport, NY

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Incredible No Bake Snack Bars

Chocolate Incredible No Bake Snack Bars Recipe

photo by recipe author

Bars can be stored in a container in the refrigerator for up to 2 weeks (although they don’t last but a few days around my house!).

Servings: 9×12 pan
Preparation Time: 30 minutes

Bar Ingredients:

1 cup almonds
1 cup walnuts
1/2 cup golden flax meal
1 cup unsweetened shredded coconut
1/2 cup coconut oil
1/2 cup peanut butter (or almond butter)
2 teaspoons pure vanilla extract
1/3 cup honey
1/2 teaspoon salt

Chocolate Ganache Topping Ingredients:

1/2 cup coconut oil
3 tablespoon honey (adjust for your level of sweetness desired)
1 cup cocoa
1 teaspoon coconut cream concentrate (or heavy cream)

For Snack Bars:

Pulse nuts and seed mixture in a food processor or coffee grinder. Place in bowl with the shredded coconut and mix together.

Melt coconut oil and nut butter over medium low heat. Stir until smooth. Add vanilla extract, honey, and salt, stirring until incorporated. Fold into nut mixture and mix thoroughly. Press into a 9 by 12 pan lined with either parchment paper or wax paper. Chill in the freezer for 20 minutes.

For Chocolate Ganache Topping:

Melt coconut oil. Add honey and stir until blended. Stir in cocoa until smooth. Add the coconut cream concentrate and stir. Quickly spread over cooled bars. Return to freezer for another 10 minutes.

Remove from freezer and using the wax paper/parchment paper, lift bars out of pan. Remove wax paper and place bars on cutting board. You can use a knife to cut into squares, but I have found that a pizza cutter works great!

Recipe submitted by Vicki, Pleasantville, TN

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Coconut Custard Pie

Coconut Custard Pie Recipe

photo by recipe author

Servings: 6
Preparation Time: 5 minutes

4 eggs
2 cups coconut milk* (or milk of your choice)
1/4 cup expeller-pressed coconut oil (softened works best)
1/2 cup honey
1/2 cup coconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla (or 2 vanilla beans scraped)
1 cup shredded dried coconut

Preheat oven to 325 degrees ºF.

Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)

Pour into a pie dish greased with coconut oil.

Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)

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

Recipe submitted by Danielle, Nottinghill, MO

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Raw Carrot Cake

Raw Carrot Cake Recipe

photo by recipe author

Servings: 8
Preparation Time: 30 minutes

Cake:

1 cup shredded raw carrot
1 cup raw walnuts
1 cup raw medjool dates, pits removed
1 cup dried unsweetened coconut
1 teaspoon vanilla extract
1/2 teaspoon Chinese Five Spice
1/3 cup raisins
1/3 cup chopped raw walnuts

Icing:

1 cup raw cashews or macadamia nuts
2 tablespoons virgin coconut oil
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
pinch salt
1 tablespoon water, add more as needed

Carrot Cake:

Fine chop the carrots into a quick “shredded carrot” in the food processor, then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 mejool dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir and mash in together, and add in dried coconut, vanilla & five spice. Then add in raisins, 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate, it will be easy to shape into a cake mold. Chill in the fridge to help firm up.

Icing:

Blend all ingredients together in a high speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending, if you soak the cashews, expect to use less water in blending.

Recipe submitted by Betty, Willamina, OR

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No Bake Lemon Coconut Bites

No Bake Lemon Coconut Bites Recipe

photo by recipe author

Servings: 10
Preparation Time: 15 minutes

1 cup cashews
1 cup almonds (crispy almonds or soaked/sprouted almonds best)
3 cups dates, re-hydrated (pour some hot water on them and let them sit for an hour)
1-2 tablespoons coconut oil
4-6 drops lemon oil (or zest of 1 organic lemon and juice from half)
about a cup of shredded coconut

Process everything but the shredded coconut in a food processor. Adding more or less coconut oil to get everything combined well. Form into balls and roll in coconut. Set in refrigerator to firm.

Recipe submitted by Adele, St Petersburg, FL

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No Bake Coconut Cookie Dough Balls

No Bake Coconut Cookie Dough Balls Recipe photo

photo by recipe author

Servings: 9
Preparation Time: 5 minutes

1/2 cup coconut cream concentrate
1/2 cup dried unsweetened shredded coconut
pinch of salt
1 teaspoon vanilla extract
1 cup medjool dates (pits removed)
3 tablespoons raw cacao nibs

Blend coconut cream concentrate with dried coconut, salt & vanilla in a food processor until well blended. Add in dates, blend until well combined, will likely take at least 60 seconds. Drop in cacao nibs, pulse until well integrated. Roll into cookie dough balls with your hands.

Will make 9 truffle sized cookie dough balls, or you can make lots of mini cookie dough balls to add to a cup of vanilla chia pudding or coconut ice cream!

Recipe submitted by Betty, Willamina, OR

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Coconut Chocolate Chip Cheesecake Truffles

Coconut Chocolate Chip Cheesecake Truffles Recipe

photo by recipe author

Servings: 10-12
Preparation Time: 40 minutes

16 ounces cream cheese, softened
1/3 cup coconut oil, melted and cooled
3/4 cup honey
2 teaspoons vanilla
1/2 cup coconut flour
1/2 cup shredded coconut
1/2 cup mini chocolate chips

Topping:

1/3 cup unsweetened cocoa powder
1/4 cup organic whole cane sugar

Place cream cheese in a bowl and beat until creamy. Add melted coconut oil, honey, and vanilla. Beat until well blended and creamy. Add coconut flour and shredded coconut. Mix well. Stir in chocolate chips.

Chill in the refrigerator for an hour.

Once chilled, scoop about a teaspoon full to make a one inch truffle. Place on parchment paper, and continue with the rest of the mixture.

Mix cocoa powder and sugar in small bowl. Roll each truffle in cocoa/sugar. Refrigerate when done, until ready to serve. Store leftovers (if there are any) in refrigerator.

Recipe submitted by Patrice, Owings, MD

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Chewy Almond Joy Coconut Macaroon Discs

Chewy Almond Joy Coconut Macaroon Discs Recipe

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

14 oz. sweetened condensed milk*
1 large egg white
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 cups unsweetened shredded coconut
1/4 cup chocolate chips or pieces
1/4 cup sliced almonds

Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.

Stir together sweetened condensed milk, egg white, pure vanilla extract and salt. Add shredded coconut and stir until well combined. Place by teaspoonful onto parchment lined baking sheets. Spread cookie mixture out with spoon or fingers until about 1/4 inch thick.

Bake cookies for 8-10 minutes or until edges are golden brown. Cool on cookie sheet or wire rack.

Melt chocolate chips in heat-proof bowl over simmering water. Drizzle chocolate over cookies and sprinkle with sliced almonds.

* You can make your own sweetened condensed milk with our recipe here.

Recipe submitted by Rebecca, Lyons, NY

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