Coconut recipe collection

Chocolate-coconut layer cake with tender buttermilk chocolate layers, flaked coconut folded through, and a rich walnut-chocolate filling between whipped cream layers.

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

Chocolate-coconut macadamia pie: a Hawaiian-style dessert pie with semi-sweet chocolate chips, shredded coconut, and dry-roasted macadamia nuts in a brown sugar custard. Tropical pecan-pie territory.

Buttery coconut shortbread squares dipped diagonally in semi-sweet chocolate. A crisp, sandy cookie with toasted coconut flakes baked low and slow.

Chocolaty double cruncher cookies with rolled oats, crushed corn flakes, coconut, and a chocolate filling. A crunchy sandwich cookie with triple texture.

Crunchy oat, cornflake and coconut cookies sandwiched with chocolate cream cheese filling. Retro-style double crunchers with texture contrast in every bite.

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

Light and fluffy Christmas snowball cookies. Lighter and lower fat than most Christmas cookies and faster to make (no need to refrigerate overnight).

Christmas surprise cookies: brown sugar drop cookies with a hidden jam center and a dusting of sweet coconut on top. A vintage holiday thumbprint for the cookie tin.

British-style Christmas tree biscuits made with golden syrup, mixed spice, and brown sugar, baked with a hole at the top so they can be threaded with gold string and hung as edible ornaments. A traditional Christmas cookie.

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.

Toasted bread spread with a brown sugar, butter, and flaked coconut topping, then baked into a sticky-sweet breakfast treat. Four ingredients, 20 minutes start to finish.

Coco-Chips bars with a graham cracker crust, shredded coconut, chocolate chips, and sweetened condensed milk baked into gooey, chewy squares. A 5-ingredient magic bar that never fails.

Hawaiian-inspired buttermilk pancakes loaded with toasted coconut and chopped macadamia nuts. Made with condensed coconut liquid for tropical richness. Serve with diced pineapple and maple syrup.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.