Coconut Cream Cheese Cookies

Ingredients:

• 2 cups plus 3 tbsp All-Purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1+1/2 sticks) unsalted butter, melted & cooled to room temperature
• 6 oz cream cheese, softened to room temperature
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar
• 2 teaspoon vanilla extract
• 2 1/2 cups coconut, toasted (see below)

Directions:

1. Heat oven to 325.

2. Line a large rimmed baking sheet with parchment paper. Spread coconut evenly on baking sheet and place in oven. Bake for 10-20 minutes stirring every 5 minutes for even toasting. Remove from oven when light brown. Do NOT burn. Allow to cool completely.

3. Whisk flour, soda and salt together; set aside. With electric mixer, or by hand, mix butter and cream cheese together with a mixer until smooth. Add sugars and beat until thoroughly combined. Beat in vanilla until combined.

4. Add dry ingredients & beat at low speed just until combined. Stir in cooled coconut.

5. Chill dough overnight.

6. When ready to bake cookies preheat oven to 350 degrees.

7. Drop dough onto parchment lined baking sheets and bake for 12-14 minutes or until edges are set and bottoms are light brown. Do NOT overbake! Cool cookies on baking sheets until able to lift without breaking and place on wire rack to finish cooling. Should be a little crisp on the outside and extremely chewy on the inside.


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Festive Coconut Christmas Bars

A great Christmas treat! These are so good that it's hard to eat just one!

Ingredients:

1/2 cup butter, melted
1 1/2 cups graham cracker crumbs
14 oz. can sweetened condensed milk
6 oz.package sweetened flaked coconut
2 cups chopped pecans
1 cup chopped dates
1/2 cup candied cherries, chopped
1/2 cup candied pineapple, chopped
1 teaspoon vanilla extract
1 teaspoon almond extract

Directions:

Preheat oven to 350 degrees (325 if you are using a glass pan). Place butter in  9" x 13" pan and put the pan in the oven. When the butter is melted, pull out pan and sprinkle the graham cracker crumbs evenly over the butter.

Mix together remaining ingredients and pour over the butter and crumbs. Bake 25 - 30 minutes or until lightly browned. Cool and cut into bars.


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Coconut Torte

Ingredients:

4 egg whites
1 cup sugar
1 cup graham cracker crumbs
1/2 cup shredded or flaked sweetened coconut
1/2 cup chopped pecans (or other nuts)
1/2 teaspoon salt
1 teaspoon vanilla extract or rum extract
 

Directions:

Beat egg whites until stiff. Fold in sugar and beat until glossy. Combine graham cracker crumbs, coconut, nuts and salt. Fold in egg whites and vanilla. Spoon into greased 9" pie pan. Bake at 350 degrees for approx. 30 minutes. Serve in wedges. Great topped with coffee ice cream!  Serves 8.



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Coconut Ring with Carmel Sauce

Ingredients:

2 cups half and half cream
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract
2 cups shredded coconut
3 cups whipping cream

Directions:

Scald half and half and remove from heat. Soften gelatin in water and stir into hot cream to dissolve. Add sugar and salt and mix well. Let cool to room almost room temperature. Stir in almond extract and coconut. Whip cream and fold in. Pour mixture into a 2 1/2 quart ring mold. Chill until firm. Unmold onto serving plate and top with Caramel Sauce. Serves 8-10.



Caramel Sauce

1 Tablespoon butter
1 (1 lb.) box brown sugar (approx. 2 1/4 cups)
2 egg yolks, beatern
1 cup half and half cream
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine butter and sugar in top of double boiler pan. Add egg yolks, cream and salt. Cook and stir over hot water until smooth and thick. Let cool. Stir in vanilla. Serve with Coconut Ring. Makes about 3 cups of sauce.


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Decadent Coconut Cup Cakes with Coconut Cream Cheese Frosting

Ingredients:

2 1/2 cups all purpose flour
1/4 cup corn starch
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups sugar
1 cup butter (at room temperature)
4 eggs, carefully separated into 4 egg yolks and 4 egg whites
1 1/2 teaspoons vanilla*
1 cup coconut milk
3/4 cup sweetened shredded coconut
1 1/2 teaspoons grated lemon rind
 

Directions:

Sift together flour, corn starch, baking powder, and salt.  In another bowl, add the sugar and butter together until soft, creamy and light.  Beat in the 4 egg yolks, one at a time. Add vanilla and coconut milk.

Mix the liquid and the dry ingredients together, stirring the batter until smooth. Add coconut and lemon rind.

Whip the egg whites until stiff, but not dry, and fold them lightly into the batter.

Bake in greased or papered muffin tins for 18-22 minutes or until lightly browned. Check with a toothpick to be sure it comes out clean and is done. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Cool and frost with Coconut Cream Cheese Frosting

* You can also use half vanilla extract and half almond extract.


Coconut Cream Cheese Frosting

1/2 cup butter (at room temperature)
1 package (8 oz) of cream cheese
3/4 cup powdered sugar
1/4 cup sweetened coconut (plus extra for the tops)

Cream the butter and cream cheese together until smooth. Slowly add the powdered sugar. Add a teaspoon or two of milk if mixture is too thick. Fold in the coconut. Spread onto cooled cupcakes. Sprinkle a bit of extra shredded coconut on top and serve.



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Coconut Chocolate Pudding

Mmmm. You can't beat chocolate and coconut together. Here's a great recipe I found at Heidi Swanson's 101 Cookbooks website. I only altered it a touch.

Ingredients:

• 1 14-ounce can of coconut milk, divided

• 3 tablespoons raw sugar 
  
• scant 1/4 teaspoon salt
• 
1/4 cup arrowroot powder, sifted

• 1 teaspoon raz el hanout spice blend or curry powder, (optional)

• 3 tablespoons alkalized dutch-cocoa powder, sifted

• 1 3.5-ounce bar semi-sweet chocolate, chopped

• 1 teaspoon vanilla extract 

• 1/4 cup coconut flakes, toasted in a dry skillet

Directions:

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder).

* For a more pronounced coconut flavor, you might want to add a small splash of coconut extract.

Serves four.




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Healthy Raw Coconut ChocolateTruffles

Ingredients:

    •    1/2 cup cacao or organic cocoa powder
    •    1/4 cup virgin coconut oil
    •    1/4 cup coconut butter (also called coconut cream or manna)
    •    1/4 cup almond butter (roasted)
    •    1/4 cup honey (or you can substitute stevia if desired)
    •    1/2 cup shredded coconut


Directions:

1. In a large bowl, combine cacao, coconut oil, coconut butter, almond butter, and honey. (You can warm this a bit over hot water if your room temperature is too cold for the ingredients to mix well.)

2. Stir ingredients until well combined.

3. Place bowl in freezer for 10-15 minutes until chocolate reaches cold, firm consistency.

4. Remove from freezer and roll into 1 inch balls.

5. Place nuts or shredded coconut in a bowl and roll each truffle in mixture to coat. (You can also dust them with cocoa powder instead if desired.)

6. Keep in refrigerator or serve immediately. 

For spicier truffles you can add 1 teaspoon chili powder and/or 1 teaspoon cinnamon.


 
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Coconut Custard with Caramel Syrup

3/4 cup dark brown sugar
2 tablespoons water
4 eggs
2 egg yolks
1 cup granulated sugar
1/2 teaspoon sea salt
2 cups coconut milk

Cook the brown sugar and water until a syrup is formed. Pour a little into the bottom of 8 custard cups.

Beat the eggs, egg yolks, sugar and salt until light., then beat in the coconut cream gradually. Pour into the custard cups. Place in a shallow pan of hot water. Bake at 350 degrees  for 45 minutes or until the custard is firm. Run a knife around the sides and turn out.  Serves 8.


Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today! 

Coconut Lemon Blueberry Cheesecake Bars

 Ingredients:

Crust:
2 cups unbleached all-purpose flour
1 teaspoon baking powder
2 tablespoons coconut flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
4 tablespoons water

Filling:
12 ounces cream cheese, (1 1/2 packages) softened
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 1/2 teaspoons grated lemon zest
1 teaspoon vanilla extract
2 large eggs
2 cups fresh or frozen blueberries

Topping:
1 cup packed brown sugar
3/4 cup unbleached all-purpose flour
1/2 cup finely shredded unsweetened coconut
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces


Preparation:

Preheat oven to 350 degrees F. Line a 13x9-inch pan with parchment paper.

In a large bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes; reduce mixer speed to low and beat in flour, baking powder and salt.  Mix until just combined and crumbly. Press mixture into bottom of prepared pan. Bake for 15 minutes or until light golden around edges; remove from oven.

To make the filling, in a medium bowl, using a mixer on medium speed, beat together cream cheese and sugar until creamy, about 1 minute. Beat in lemon juice, zest and vanilla extract until combined. Beat in eggs until combined, about 1 minute; pour filling over the top of crust, and evenly sprinkle with blueberries. Return pan to oven and bake for 20 minutes, or until set.

To make the topping, in a medium bowl, combine brown sugar, flour, coconut, cinnamon and salt; cut in butter using pastry blender or fork, until ingredients are well incorporated and start to clump together. Sprinkle the crumbly mixture evenly over the cheesecake filling. Return pan to oven and bake an additional 20 minutes or until golden brown. Cool for an hour before lightly covering and chilling for 2 hours, or until cold. Lift parchment paper out of pan and slice cheesecake into rows, 3x5, to make 15 bars.

Makes 15 bars


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Quick Lemon Coconut Candy (No Bake)

This is a recipe from Tropical Traditions' recipe collection. Be sure to use Coconut Cream Concentrate. It's not coconut milk, but thick whole coconut with the consistency of peanut butter. (I've also seen it called coconut butter.)




* 1 cup coconut cream concentrate
* 1/2 cup raw honey
* 1 teaspoon finely grated lemon zest
* Juice of 1 lemon
* Dried coconut flakes, toasted if desired
* 1/2 teaspoon vanilla extract, optional

Mix the first 4-5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.


Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Coconut Dessert Kugel

This cardamom-scented dessert kugel recipe is dairy-free and soy-free, perfect for a Passover celebration or anytime you're craving something sweet and comforting. Makes one deep medium-sized casserole.

Ingredients:

* 8 ounces wide egg noodles (Pareve, Passover)
* 5 large cage free eggs, separated
* 1 ¼ cup sucanant or rapadura (or brown sugar)
* 1 t. cardamom
* ½ t. cinnamon
* ¼ t. salt
* 3 ½ cups coconut milk
* 1/3 cup sugar
* 1 cup organic raisins

Preparation:

1. Preheat the oven to 350 F, and lightly oil a medium-sized casserole dish, preferably a deep-dish casserole. Boil several cups of salted water, add the noodles and cook until tender. Drain pasta and set aside..

2. In a medium-sized bowl using an electric hand mixer at a medium-speed setting, beat the egg yolks with the brown sugar, cardamom, cinnamon and salt until pale yellow and fluffy, about 3 minutes. Mix in the coconut milk until just combined. Set aside.

3. In a large bowl using an electric hand mixer at a medium-speed setting (be sure to clean and dry the “beaters” before using), beat the egg whites until forming stiff peaks, about 3-4 minutes. Add the white sugar and beat until glossy, about 2-3 minutes more.

4. Add the pasta and raisins to the egg yolk mixture, stirring until just combined. Using a large, flat spatula, carefully fold ¼ of the egg white mixture into the pasta-egg mixture until just incorporated. In 3 more additions, fold in the remaining egg whites until just combined. Carefully pour the mixture into the prepared pan and bake until golden brown, about 45 minutes to 1 hour. Serve warm.


For more information on how people are losing weight and getting healthier with coconut oil go to http://coconut-oil-diet.com now.

Coconut Flour Peanut Butter Cookies

Ingredients:

½ cup sifted coconut flour
1 cup natural peanut butter
½ cup peanuts, coarsely chopped (optional)
1½ cups Sucanat or Rapadura natural sugar
4 eggs
½ teaspoon vanilla
½ teaspoon sea salt


Directions:

1. Mix together peanut butter, sugar, eggs, vanilla and salt. Stir in peanuts and coconut flour. Batter will be runny.

2. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 375 Degrees F for about 14 minutes.

3. Cool slightly and remove from cookie sheet.

Makes about 3 dozen cookies.


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Chocolate Coconut Mint Bars

Coconut, almonds, mint chips, and more make these wonderful cookies. This is a great bar cookie if you are looking for something different.

Ingredients:

Chocolate Bottom Layer:
1/2 C. Coconut Oil
2/3 C. Granulated Sugar
1/4 C. Unsweetened Cocoa
1 large Egg
1 1/4 C. All-purpose Flour

Mint Center:
1 1/2 C. Flaked Coconut
1 C. Sliced Almonds
3/4 C. Mint Chips
1 C. Sweetened Condensed Milk
1/2 tsp. Peppermint Extract
drop or two of Green Food coloring (optional)

Chocolate Glaze Topping:
3/4 cups semisweet chocolate chips
3 tablespoons butter


Preparation:

Pre-heat oven to 350-F degrees and set aside a 9-inch by 13-inch cake pan. In a large mixing bowl, cream together the coconut oil, sugar, cocoa, and egg until smooth.

Sift in the flour and mix until well blended. Press the mixture firmly into the bottom of the cake pan. Bake for about 10 minutes, or until dry. To prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. In a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. Pour the mixture evenly over the top of the nuts and coconut. Bake for 20 to 25 minutes, or until golden. Cool.

Combine the chocolate chips and 3 tablespoons butter in a microwave safe bowl. Microwave on HIGH for 1 minute or until the chocolate is melted. Stir well until smooth and then let it stand for 2-3 minutes. Spread the chocolate evenly over the mint layer. KEEP REFRIGERATED until ready to serve. Cut into bars and enjoy.

Makes about 24 bars.

Coconut Puffs

Here are two fried coconut desserts that I think you will enjoy!


Coconut Puffs


Crust:

1 c. sifted flour
1 tbsp. coconut oil
1/2 tsp. salt
1/4 c. plus 1 tbsp. water

Sift dry ingredients together and add water. Mix well with your hands for about 5 minutes. The more you mix it, the more they will puff. Pinch off balls about the size of a walnut. Roll each one on a floured board to a circle about 4- inches.


Filling:

1 c. shredded coconut
1/2 c. sugar
2 tbsp. water
1 tsp. cinnamon

Mix together and cook over low heat until sugar is dissolved. Put teaspoon of filling on circle, fold in half, dampen edges, and press tightly together. This is important so filling does not come out while frying.

Fry in hot coconut oil in a deep-fryer or wok at 375 degrees F (190 degrees C) until lightly browned. Drain on absorbent paper. Makes 12 or more.

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Coconut Balls

Ingredients:

3/4 cup all-purpose flour
1/2 cup self-rising flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup white sugar
1 1/2 cups coconut milk
1 quart coconut oil for frying


Directions:

1. In a medium bowl, mix all-purpose flour, self-rising flour, cinnamon, cardamom and sugar. Stir in coconut milk until lumps disappear.

2. Heat coconut oil in deep-fryer or wok to 375 degrees F (190 degrees C). Drop batter by tablespoons into hot oil. Fry until golden brown. Remove with a slotted spoon and drain on paper towels.



Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Triple Coconut Cream Pie

Thanks to my Twitter friend nansen for highlighting this recipe on her blog.

Ingredients:
For The Coconut Pastry Cream--
2 cups milk
2 cups sweetened shredded coconut
1 vanilla bean, split in half lengthwise
2 large eggs
1/2 cup plus 2 tablespoons sugar
3 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter, softened

For The Pie--
One 9-inch Coconut Pie Shell (See recipe below), prebaked and cooled
2 1/2 cups heavy cream, chilled
1/3 cup sugar
1 teaspoon pure vanilla extractFor Garnish
2 ounces unsweetened "chip" or large-shred coconut (about 11/2 cups) or sweetened shredded coconut
Chunks of white chocolate (4 to 6 ounces, to make 2 ounces of curls)


Instructions:

1. To make the pastry cream, combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

2. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 Cup) of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

3. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.

4. For the garnish, preheat the oven to 350°F. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.


Coconut Piecrust

1 cup plus 2 tablespoons all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup cold unsalted butter, cut into small pieces
2 teaspoons sugar
1/4 teaspoon kosher salt
3 to 5 tablespoons ice water

1. Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor—it will be loose.)

2. Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.

3. Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 11/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.

4. Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.


Love coconut? Find out how people are losing weight and getting healthier with coconut and coconut oil. Go to our site at http://coconut-oil-diet.com now and start losing weight today!

Healthy Coconut Carrot Cake

Ingredients:

2 eggs
1/2 cup virgin coconut oil
1/2 cup molasses
1/2 cup raw honey
1/2 cup plain organic yogurt
2 cups whole wheat flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 cups grated organic carrots
1/2 cup flaked coconut
1/2 cup organic raisins
1/2 cup dry roasted chopped walnuts


Directions:

In a large mixing bowl, beat eggs well. Add oil, honey, molasses, and yogurt. Blend in flour, salt, soda, spices, carrots, coconut, raisins and walnuts.

Place in an 8 inch square baking pan greased with virgin coconut oil. Cook in preheated oven at 375 degrees for 45 - 60 minutes, until a toothpick inserted in the center comes out clean. Cool and frost with cream cheese frosting if desired.

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To find out how people are losing weight and getting healthier with coconut oil, go to our site at http://coconut-oil-diet.com now!

Coconut Flan (Flan de Coco)

"This is a variation of the tropical Caribbean style recipe that is easily prepared in a blender. It's great served warm or cold and has a creamy texture like custard. Slice the flan and spoon a little of the melted sugar onto the top."




INGREDIENTS

* 1 1/2 cups white sugar
* 1 (14 ounce) can sweetened condensed milk
* 2 cups heavy cream
* 1 cup milk
* 6 eggs
* 1 1/2 teaspoons vanilla extract
* 1/2 cup fresh shredded coconut


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place 1 cup of the sugar in a small nonstick saucepan and heat the sugar over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar is dissolved. Lift the pan over the heat source (4 to 6 inches) and continue to cook the sugar until it has completely melted and turns a golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize.

Pour caramelized sugar into a glass 1 1/2 quart baking dish, and swirl to spread the caramel over the bottom of the dish evenly, then set aside to cool for 15 minutes before proceeding.


3. Once the caramel has hardened, pour the sweetened condensed milk, cream, milk, eggs, vanilla, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into the baking dish over the caramel.

4. Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.


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Coconut Milk Shakes and Smoothies

Coconut Milk Shakes

Basic Coconut Milk Shake

Ingredients:
1/2 cup coconut
1 cup milk
1/4 cup sugar
1 tsp. vanilla extract
2 Tbsp. cream (optional)

Directions:
Put all of the ingredients into the blender and mix until smooth.


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Non-Dairy Chocolate Coconut Milk Shake
Ingredients:
1/2 cup coconut
1 cup coconut water
3 Tbsp of cacao nibs
1/2 tsp. Vanilla

1 Tbsp. cocoa powder
2-3 Tbsp. agave syrup (to your taste)
3 Dates (if desired)

Directions:
Put all of the ingredients into the blender and mix until smooth.



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Blackberry Coconut Milkshake


Ingredients:
1/2 can of coconut milk, refrigerated and shaken.
1/2 bag of frozen blackberries
2-3 Tbsp. agave syrup (to your taste)
2 frozen bananas
1 cup crushed ice

Directions:
Put all of the ingredients into the blender and mix until smooth.



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Tropical Coconut Milk Shake

Ingredients:
1 small papaya, peeled, seeded, and coarsely chopped
1 mango, peeled, seeded, and coarsely chopped
1 ripe banana, peeled and coarsely chopped
1 can of coconut milk, refrigerated and shaken
2-3 Tbsp. agave syrup (to your taste)
1 cup crushed ice

Directions:
Combine the fruit in a blender and purée to break everything up. Add the coconut milk, sugar, and ice; blend until thick and frothy.



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Classic Coconut Macaroons

Ingredients:

4 large egg whites
1 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup cake flour
2 1/2 cups sweetened coconut


In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough until firm.

Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper.

Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

For the chocolate lover you may want to add either mini chocolate chips or small chunks of chopped semi sweet chocolate to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted semisweet or bittersweet chocolate.

Makes about 2 dozen Macaroons.
Source: http://www.joyofbaking.com/CoconutMacaroons.html


• • • • •

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Coconut Drop Cookies

Ingredients:

6 cups shredded coconut
5 cups granulated sugar
3 cups all-purpose flour
6 eggs
1/4 cup melted unsalted butter
1 tablespoon light rum
2 teaspoons vanilla extract

Combine all of the ingredients and beat until thoroughly mixed. Cover the bowl and refrigerate for 1 hour.

Preheat the oven to 375 degrees F. Grease baking sheet or line it with parchment paper.

Roll the cookie dough into 1-inch balls and place them 2 inches apart on the baking sheet.

Bake for 10 minutes, or until browned on the bottom and around the edges. Cool the cookies on a wire rack. Store in an airtight container. Makes 4 dozen cookies.


• • • • •

Love coconut? Our best selling book, "Coconut Oil Diet Secrets" reveals how thousands of people are losing weight and getting healthier with coconut oil diets. For a limited time, we are offering this ebook FREE at Coconut-Oil-Diet.com. Go to the site now and start losing weight today!