Coconut recipe collection

Mom's cocoa macaroons: chewy coconut mounds with a soft cocoa note, bound with whipped egg whites instead of condensed milk. A simple seven-ingredient drop cookie that makes four dozen.

Mound cake: copycat dessert tasting like a giant Mounds candy bar. Devil's food layers with marshmallow-coconut filling and rich chocolate cream cheese frosting.

Mounds cake made with a chocolate cake mix topped with a gooey coconut-marshmallow layer. Tastes like the classic Mounds candy bar in sheet cake form.

Homemade granola with oats, slivered almonds, coconut, dried cherries, and golden raisins bound with apple juice concentrate and cinnamon. Crunchy, naturally sweetened, oil-free.

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Tropical oatmeal Hawaiian bread with crushed pineapple, shredded coconut, and rolled oats. A moist, no-fat loaf with island flavors and a chewy oat crumb.

Old-fashioned coconut oatmeal cookies with chocolate chips, wheat germ, and brown sugar. A chewy, textured drop cookie with oats, coconut, and a boost of nutrition from wheat germ.

Orange balls are a no-bake holiday classic: crushed vanilla wafers mixed with butter, powdered sugar, frozen orange juice concentrate, and pecans, rolled in coconut for a bright citrus bite.

Orange slice fruitcake with candied orange, pecans, dates, and coconut in a buttermilk batter. Baked low and slow, then soaked with a citrus butter glaze.

Grilled tofu skewers marinated in lemongrass, tamarind, mint, and ginger with mushrooms, snow peas, and tomatoes. Vegetarian brochettes packed with Pacific Rim flavors.

Peanut butter chocolate layer bars with a peanut butter Oreo crust, chopped peanuts, chocolate chips, and coconut drizzled with sweetened condensed milk.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

Loaded carrot cake packed with crushed pineapple, coconut, walnuts, and cinnamon, topped with chocolate cream cheese frosting. A moist, oil-based cake baked in two loaf pans.

Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.

Polynesian pineapple spread with cream cheese, crushed pineapple, dates, and a touch of coconut. A tropical no-cook spread for crackers or celery sticks.

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.