Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.
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.
Florentine cups: miniature honey-almond cereal cups with coconut, raisins, and orange zest, finished with a citrus icing drizzle. Italian florentine cookie meets mini muffin.
Double chocolate oat cookies in the Aussie Anzac style: cocoa dough studded with chocolate chips, oats, and coconut, bound with golden syrup, then finished with a dark chocolate drizzle. Crisp, chewy, and deeply chocolatey.
Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.
These Easter Bunny Face Cupcakes are so cute, and cakes are so moist, coated with vanilla frosting and coconut flakes, enjoy these pretty bunny face cupcakes!
This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!
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