31 coconut nest recipes

Coconut meringue cookies shaped into little bird nests and filled with candy eggs or jelly beans. A show-stopping Easter dessert that's crisp, light as air, and gluten-free. Makes 20 nests.

Quick-mix coconut macaroons that come together in minutes with no special equipment, baking up into sweet, chewy cookies with toasted coconut flavor.

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

Orange sourdough muffins with banana, shredded coconut, and a tangy starter base. A clever way to use sourdough discard for tropical-flavored breakfast muffins.

No-bake cappuccino truffles rolled in cocoa-sugar or coconut, made with instant coffee, marshmallow cream, chocolate wafer crumbs, and pecans. Makes 60 bite-sized treats in 30 minutes.

Orange chocolate truffles, a cream-based ganache with fresh orange zest and extract, rolled into four different coatings: ground pistachios, cocoa powder, shredded coconut, and chocolate jimmies. Easy holiday candy.

A modern Asian twist brings this pasta salad to new heights. Udon noodles with crunchy snow peas glazed with a lemon-pepper coconut dressing and bursting with fresh basil and cilantro.

Kabocha squash, also known as Japanese squash, has a flavour between sweet potatoes and pumpkin. You can also use pumpkin or acorn squash in this recipe.

A raw, no-bake peach cobbler layered with coconut, banana, dates, and a fresh black raspberry topping. Naturally sweetened, vegan, and ready in 15 minutes.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.

Lemonade wafers: crisp, egg-free drop cookies bright with fresh lemon zest and juice, optional coconut topping. Light, sunny cookie that tastes like summer in a single bite.