Coconut recipe collection

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Chocolate coconut pie with a fudgy semi-sweet chocolate filling and flaked coconut, baked in a flaky crust. Like a brownie meets a coconut macaroon meets pecan pie.

Coconut macadamia nut cookies are buttery slice-and-bake shortbread loaded with shredded coconut and Hawaiian macadamia nuts, then dusted twice in powdered sugar for a snowy, tea-time-perfect crumb.

Dairy-free corn chowder built on coconut milk, fresh fennel, and lime zest, with serrano heat and a stock simmered from the corn cobs themselves for deep, milky sweetcorn flavor.

Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.

Crispy baked samosa logs filled with curried cauliflower, peas, and coconut, rolled in whole-wheat chapatis and served with a fruit-sweetened tomato chutney. A lighter spin on the Indian classic.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.

Banana cake sweetened with fruit sweetener instead of refined sugar, with sour cream, chopped nuts, and optional coconut. A naturally sweetened banana cake that bakes in 25 minutes.

Banana chocolate cream dessert layered over rum-soaked coconut macaroons with homemade custard, whipped cream, and grated chocolate. An elegant no-bake showstopper.

Banana Coconut Bread with rum-soaked currants, warm cinnamon and fresh nutmeg, and sweetened coconut baked into the loaf and crisped on top. A deeply flavored tropical quick bread.

Whole wheat Banana Health Loaf sweetened with honey and studded with unsweetened coconut. No eggs, just 3 tablespoons of oil, 98 calories per slice, and better flavor after resting overnight.

Baked banana halves brushed with butter and lemon juice, topped with shredded coconut until golden. A warm 4-ingredient dessert ready in 20 minutes.

Banana cream cake with a three-layer sponge cake filled with vanilla pudding and sliced bananas, frosted with sweetened whipped cream, and topped with toasted coconut.

Thai-style bananas simmered in sweetened coconut milk with a pinch of salt. A 4-ingredient dessert that doubles as a hot or cold treat, ready in 25 minutes.

Four ways to shape holiday butter cookie dough: cutouts with egg paint, spritz cookies, chocolate caramel marbles, and coconut macaroon wreaths. One dough, endless options.

Beach Bar Chicken and Cashew Salad layers poached chicken, fresh fruit, mandarin oranges, and cashews over greens with a coconut-yogurt honey dressing. A tropical, make-ahead summer salad.