To get the boys to eat these cookies I stirred chocolate chips into the warm mixture until melted. I love these crispy cookies.
1 c oat flour
8 TBSP butter
3/4 c sugar
1 TBSP water
2 TBSP golden sugar or honey
1 c flour
1 tsp cream tartar
1/2 tsp baking soda
1 c unsweetened dried coconut
1 c chocolate chips
Combine butter, sugar, water and golden sugar and warm over low heat until the butter is melted. Add the flour, cream of tartar, baking soda, coconut and oat flour stir until the flour is completly incorporated. Stir in chips until melted. Let cool a couple minutes. Divide dough in half and form two 8×2 logs. Wrap in foil and chill at least 2 hours or overnight.
Preheat oven to 325.
Remove dough and let warm up for 15 minutes. Slice 1/4 to 3/8 inches thick. bake 14 – 17 until golden brown all over. Cool completly before storing.
Makes 2 dozen cookies.
These are delicious coconutty waffles!
1½ unsweetened shredded coconut, toasted
1½ c flour
½ c cornstarch
1 tsp salt
1 tsp baking powder
½ tsp baking soda
2 large eggs
1 c buttermilk
1 c milk
⅔ c coconut oil, melted
¼ c sugar
Preheat waffle iron.
Combine dry ingredients. Add wet, stir to combine.
Cook in waffle maker.
Yup it’s that easy!
Makes about 12 waffles.
This is from The Cake Keeper book by Lauren Chattman. The combo of coconut and pineapple is amazing!
1 1/2 c toasted unsweetened coconut
1 c fat free sour cream
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking side
1/4 tsp salt
1/2 c butter, softened
1/2 c coconut palm sugar
1 20 oz can crushed pineapple, drained
1/2 c powdered sugar
1 TBSP lime juice
Preheat oven to 350. Spary a Bundt pan.
Combine butter and sugar, beat until fluffy in a stand mixer, about 2 minutes. Add the eggs one at a time, beating in. Add sour cream and vanilla.
Whisk together flour, salt, baking soda and baking powder. Add to wet ingredients. Add pineapple and coconut and beat until combined. Scrape into Bundt pan.
Bake for 50 – 70 minutes. Let cool 15 minutes and invert into a plate.
Whisk together glaze and drizzle over the top.
Serves 8 – 10.
This one is from one of my fav recipe blogs – Smitten kitchen. How can you go wrong with coconut and chocolate? These are so good – chewy, crunchy, coconut, chocolate goodness.
4 ozs unsweetened chocolate, chopped small
14 oz. sweetened, flaked coconut
2/3 c coconut palm sugar
6 TBSP cocoa powder
3 large egg whites
1/4 tsp flaked sea salt
1/2 tsp vanilla
Heat oven to 325°F. Line two large baking sheets with parchment paper.
Melt chocolate in the microwave on 50% power and cook in 30 second intervals until melted.
In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth. With a tablespoon measure, scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.
Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking.
Store in an airtight container.
Makes about 36.
This recipe goes perfect with coconut grilled pork.
1 TBSP coconut oil
1½ c quinoa, rinsed well
1 13.5-oz. can unsweetened coconut milk
1 tsp salt
Heat oil in a medium saucepan over medium heat. Add quinoa and cook, stirring often, until golden, about 5 minutes. Add coconut milk, salt, and 1½ cups water and stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is evaporated, 20–25 minutes. Let sit 10 minutes. Fluff with a fork.
Serves 6 – 8.
F&W is quickly becoming my favorite magazine for inspiration! This dish is perfect for a busy weeknight, make the marinade the night before and you will have dinner in less that 20 minutes! Best of all this makes great leftovers.
One 14-ounce can unsweetened coconut milk
2 TBSP Asian fish sauce
2 TBSP soy sauce
2 TBSP coconut palm sugar
1 1/2 tsp curry powder
1 tsp salt
1 tsp pepper
1/3 c sweetened condensed milk
2 lb boneless pork, sliced 1/4 inch thick and cut into 4-inch strips
In a saucepan, combine the coconut milk with the fish sauce, soy sauce, sugar, curry powder, salt and white pepper and whisk over moderate heat until the sugar is dissolved, 5 minutes. Pour the marinade into a large bowl and let cool completely.
Whisk the condensed milk into the marinade. Mix in the pork. Cover with plastic wrap and refrigerate.
Light a grill. Brush pork lightly with the marinade; discard any remaining marinade. Grill over moderately high heat, turning, until the pork is lightly charred and just cooked through, about 6 minutes.
This is a quick and easy recipe for a tasty and healthy dessert.
1 can lite coconut milk
1 tsp ground cardomom
1 tsp vanilla
Pinch of salt
1/4 c agave
3 TBSP gelatin
Toasted coconut for garnish
Simmer coconut milk, cardamom, vanilla, salt and agave in a small pan. Once simmering whisk in gelatin. Pour into ramekins and chill at least 2 hours. Top with toasted coconut.