144 coconut flour recipes

Broiled pineapple fanned over crisp puff pastry rounds, pooled with a creamy pina colada sauce of coconut milk, rum, and egg yolks, dotted with strawberry syrup. Tropical dinner-party dessert.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!

Coconut brownies: chewy chocolate brownies loaded with flaked coconut in the batter and crowned with chocolate chips and walnuts. The fudgy chocolate-coconut bar that beats any candy.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

Flaky yeast pastry twists filled with ground walnuts, coconut, and sugar. The dough chills overnight and bakes into buttery, golden spirals. Makes 60 bite-sized pieces for sharing.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Macaroon meets chocolate chip cookie in this co-winner in the drop cookie category, with a twist of cinnamon, nutmeg and mint; it's from Jessica Wall-Valadez of Milwaukee.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

A layered tube cake with banana sour cream batter and a crunchy coconut-oat-pecan streusel swirled through every layer. Semi-homemade with yellow cake mix. Serves 12.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.