Coconut Recipes

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.

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.

Mini chess cake tarts in cream cheese pastry shells with a choice of pecan brown sugar filling or coconut filling. Bite-sized Southern tea-tray classics.

Peach and raspberry brown betty with nutmeg bread crumb filling, topped with buttered coconut bread cubes. A rustic baked fruit dessert ready in 40 minutes.

Pecan toffee bars with a buttery shortbread crust, Heath brickle bits, coconut, and melted chocolate on top. Layered dessert bars with crunch, chew, and gooey chocolate.

This simple and tasty curry dish made with shrimp and pineapple tidbits is the perfect exotic dinner for two.

Rich coconut pie made with creamed butter and sugar, eggs, and a generous two cups of finely grated coconut. Almond extract amplifies the coconut's natural perfume in this classic single-crust dessert pie.

Santa's Whiskers are festive slice-and-bake cookies with candied cherries and pecans in a buttery dough, rolled in flaked coconut for a snowy, whiskery edge.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Tropical cheese bars with coconut rum cream cheese filling, crushed pineapple, and a brown sugar almond crust topped with toasted coconut.

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.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.