Coconut recipe collection

Overnight cookies are an icebox dough divided into four flavors: coconut, peanut butter, dates, and spice. Roll, chill, then slice and bake for fresh cookies any time the craving hits.

Crispy coconut-crusted jumbo shrimp fried golden and served with a tangy pineapple cocktail dipping sauce. This Hawaiian-style appetizer is ready in 20 minutes and feeds a crowd.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Almond Coconut Twinkles (1953 Pillsbury Bake-Off Winner): coconut-and-almond drop cookies topped with double-boiler chocolate frosting. A senior-division winner that still delivers.

A vibrant and delicious salad made with dried figs, fresh pineapple and mandarin oranges.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Bananas glazed in butter, brown sugar, and fresh orange juice, then topped with shredded coconut. This tropical microwave dessert is ready in 15 minutes and can be served warm or chilled.

Banana macaroon salad layers homemade coconut-oat macaroon crumbs with sliced bananas, pecans and whipped topping, then chills until everything melds. A retro potluck and picnic favorite.

Thai bananas in coconut cream with brown sugar, jasmine essence, and toasted sesame seeds. A warm, fragrant Southeast Asian dessert using firm green bananas.

Tropical coconut poke cake soaked with cream of coconut and warm crushed pineapple, then piled high with whipped topping and shredded coconut. A potluck showstopper that starts with a box mix.

Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.

Frozen tropical cocktail with rum, pineapple juice, and coconut cream, rimmed in strawberry puree and coconut, then floated with dark rum. Five minutes to paradise.

Try something new when it comes to salads with this delicious variation that is perfect for a light lunch.

Three-layer no-bake bars with a cocoa-coconut-almond base, cherry buttercream filling studded with maraschino cherries, and a semi-sweet chocolate drizzle on top.

These delicious cookies are easy to make and enjoy! Perfect with tea or coffee.

Yogurt-marinated chicken simmers in a rich sauce of freshly ground spices, poppy seeds, cashews, almonds, and coconut. An authentic Indian chicken korma built from scratch.