Coconut Recipes

Buttery shortbread bars layered with tart raspberry jam, crowned with glossy meringue studded with toasted almonds and coconut shreds.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

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

Badami Gosht is a rich Indian lamb curry simmered in saffron yogurt and coconut milk, thickened with ground almonds and fragrant with cinnamon, cardamom, and cloves.

A layered tube cake with banana sour cream batter and a crunchy coconut-oat-pecan streusel swirled through every layer. Semi-homemade with yellow cake mix. Serves 12.

Layered banana yogurt cake with toasted coconut, banana syrup, creamy pecan filling, and white snow frosting. A showpiece layer cake with three homemade components.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Two doughs, one pan, all the chocolate. Classic chocolate chip cookie dough layered with coconut and topped with cocoa-rich double-chocolate drops baked into bulls-eye cookie bars that are crispy on the edges and chewy in the middle.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

Spiced broccoli spinach spread with cumin, lime, red pepper flakes, and toasted coconut. A vegan canape that's bold, earthy, and completely unexpected.

Crunchy toasted coconut and oat crust layered with a creamy lemon yogurt filling and topped with more golden coconut. A chilled, no-fuss dessert that cuts into tidy squares.

Easy devil's food cake made extra moist with sour cream, topped with coconut, chocolate chips, sugar, and cinnamon before baking. One pan, one hour, zero fuss.

Layered chocolate ripple cake baked in a clay pot with a coconut cream cheese swirl through the center and a milk chocolate cream cheese frosting on top. Lightened with egg whites and nonfat cream cheese.

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.