Dried Coconut

Coconut Einkorn Cookies

Coconut Einkorn Cookies Recipe

photo by recipe author

Servings: 12-15
Preparation Time: 40 minutes

2/3 cup organic
whole cane sugar
2/3 cup organic
grass-fed butter, softened
1
egg (room temperature)
1 cup
Einkorn all purpose flour
1 cup
organic shredded coconut

Powder the whole cane sugar by blending in a blender or food processor. In a mixing bowl, mix the powdered sugar and butter. Beat using a hand mixer until the mixture turns fluffy. Add egg. Beat well.

At a time, add 1/4 cup of flour and shredded coconut and beat well on low speed. Keep doing until all flour and coconut is mixed well and a dough ball is formed.

Cover dough and refrigerate for 1/2 an hour.

Remove the dough from the refrigerator and roughly make 12-15 balls depending on the size of cookies desired. With your palm, flatten the balls into cookie shapes. The balls do not flatten much while baking. So flatten to the thickness of the cookies you desire. Place them on a greased tray.

Bake in a preheated 325 degrees ºF oven for 15-20 minutes until golden in color.

Remove and let them cool on a cooling rack.

Store in an air tight container.

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Coconut Chai Tea Oatmeal

Coconut Chai Tea Oatmeal Recipe

photo by recipe author

Servings: 1
Preparation Time: 25 minutes

2 chai tea bags
1 cup water
1/2 cup rolled oats
1 cup unsweetened coconut milk*
1/2 teaspoon coconut extract
1/2 tablespoon chia seeds
1/2 banana, mashed
1/2 teaspoon cinnamon
1 tablespoon flaked or unsweetened, reduced fat coconut

Recipe: In a coffee or glass measuring cup, heat water and steep the tea bags for at least 5 minutes. The stronger the tea, the more the chai taste will come through.

In a small pot, heat the tea and milk over medium heat. Stir in oats, coconut extract, chia seeds and banana. Cook for approx. 20 minutes, or until desired consistency.

Pour into a bowl and sprinkle cinnamon and coconut on top.

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

Recipe submitted by Shelby, Orangevale, CA

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Pineapple, Mango and Coconut Tropical Bars

Pineapple, Mango and Coconut Tropical Bars Recipe

photo by recipe author

Servings: 12
Preparation Time: 60 minutes

For the cake:

1 cup quinoa flakes
1/2 cup brown rice flour
1/2 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup whole sugar
1 cup fresh or frozen pineapple
1 cup fresh or frozen mango
1/2 cup unsweetened applesauce
1/2 cup water (or unsweetened non-dairy milk)
1 flax “egg” (2 1/2 tablespoons ground flax seeds mixed with 3 tablespoons warm water)
1/2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut

For the topping:

1/4 cup macadamia nuts, chopped
1/4 cup unsweetened shredded coconut
1/4 cup unsweetened flaked coconut
1 tablespoon whole sugar

Preheat oven to 350 F.

Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.

In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.

In the same food processor or blender, combine the pineapple and mango, and blend until smooth.

Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.

Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.

Sprinkle all the topping ingredients on top.

Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.

Allow to cool for at least 30 minutes. Cut into 12 square bars.

Recipe submitted by Shelby, Orangevale, CA

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Super Moist Zucchini Coffee Cake

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 1/2 cups maple syrup
3 extra large eggs
1/2 cup coconut oil
2 1/2 cups organic whole wheat flour
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped pecans
1 cup organic raisins
4 cups peeled, cored and shredded zucchini

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 14 pan, or cover bottom of pan with parchment paper.

2.In a large bowl, blend the syrup, eggs and oil.

3.Sift together flour, spices, salt, and baking soda, and add to egg mixture.

4. Stir in the nuts, raisins, and zucchini.

5. Pour batter into prepared pan and bake for 40 minutes.

6. Serve warm or chilled.

Note: Try adding 1 cup of coconut for additional flavor and texture.

Recipe submitted by Carol, Owen Sound

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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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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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Coconut Meringue Cream Pie

photo by recipe author

Servings: 8-10
Preparation Time: 30 minutes

1 coconut oil pie crust, pre-baked and cooled
1 1/4 cups whole sugar
1/4 cup wheat flour
1 teaspoon salt
3 cups milk (or 2 cups milk and 1 cup coconut milk*)
4 eggs, separated
1 teaspoon vanilla
1 1/2 cups dried coconut

1. In large saucepan, combine sugar, flour and salt. Add milk and whisk to combine. Cook over medium heat until beginning to simmer, stirring constantly. After the mixture begins to simmer, cook an additional 2 minutes.

2. In a medium bowl, slightly beat egg yolks. Slowly add one cup of the hot milk mixture to egg yolks and stir to temper them. Add eggs back into saucepan and simmer 3 minutes. Stirring constantly.

3. Add coconut and vanilla and stir. Pour into pie crust and refrigerate overnight.

4. Serve with whipped cream and garnished with toasted coconut. Alternately, pie can be topped with meringue: whip remaining egg whites until soft peaks form. Add two teaspoons of sugar and continue to whip until stiff peaks form. Top pie and bake 7-8 minutes in a 400 degree oven, until slightly browned.

Recipe submitted by Tammy, Union City, TN

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

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