Coconut recipe collection

Hello Dollies are layered magic cookie bars with vanilla wafer crust, pecans, coconut, butterscotch chips, chocolate chips, and sweetened condensed milk baked until gooey and golden.

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.

Ice cream tacos with cinnamon-sugar-brushed taco shells filled with sliced ice cream rounds. A fun no-bake dessert for kids and parties, ready for any toppings you like.

No-bake icebox angel cake with crumbled angel food, melted marshmallow, crushed pineapple, maraschino cherries, and coconut. A retro 1950s church-cookbook classic that needs zero oven time.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Coconut sheet cake soaked in lemon syrup with a drizzled cream cheese frosting. A Middle Eastern-inspired dessert with shredded coconut, lemon zest, and a sweet syrup that keeps it incredibly moist.

Key lime coconut cookies made with condensed milk, shredded coconut, and key lime juice. Tangy, chewy, and tropical with just five ingredients and no butter or eggs.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

Lane cake filling with egg yolk custard, brandy, candied cherries, raisins, pecans, and coconut. The classic Southern frosting for a traditional Lane cake.

Lemon and coconut roulade spread with melted chocolate and rolled with whipped cream and fresh berries. A flourless sponge that's lighter than it looks.

Lon Tao Jiao: a Thai coconut milk and fermented bean sauce dip served with raw cucumber, cabbage, and green beans. A salty-sweet-sour Thai vegetable platter.

Lone dao jiow, a Thai coconut dipping sauce with bean sauce, shallots, palm sugar, and tamarind served with fresh cucumbers, cabbage, and green beans. Salty, sour, and sweet.

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

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Passover coconut macaroons with shredded coconut, egg whites, potato starch, and almond extract. Naturally flour-free and kosher for Pesach, these chewy-crisp cookies bake golden in 20 minutes.