Coconut Recipes

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!

Super moist friendship cake starts with a 30-day brandied fruit starter, layering peaches, pineapple, and cherries, then bakes into a tender, fruit-and-nut loaf. The shareable holiday baking tradition.

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.

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

Carrot cake layered with grated carrots, crushed pineapple, walnuts, coconut, and raisins, topped with orange-scented cream cheese frosting. Three layers of moist, spiced cake that gets better overnight.

Sad cake, a chewy, gooey Bisquick cake of brown sugar, pecans and coconut that rises tall then sinks in the middle, exactly as it should. Dense and toffee-rich, it is irresistible warm with ice cream.

Sri Lankan fish curry (Malu Hodhi) simmered in coconut milk with turmeric, coriander, fennel, and curry leaves. A fragrant, mildly spiced seafood curry ready in 35 minutes.

A basic, but delectable cake made with pecans, coconut and cream cheese.

Moist pineapple 7-Up cake made with yellow cake mix, pineapple pudding, and real Seven-Up soda. Topped with a homemade coconut-pecan frosting loaded with crushed pineapple. A retro Southern sheet cake classic.

Sri Lankan curried leeks simmer in two rounds of coconut milk with turmeric, green chilies, and curry leaves. A creamy, mild vegetarian curry that comes together in 40 minutes.

Crispy Rice Krispies cookies with butter, brown sugar, and optional coconut. Baked cookie balls with a crunchy cereal crunch in every bite. Makes 6 dozen.

Lemon curd coconut macaroons with bright citrus centers spooned into chewy meringue cookies. Five ingredients, no flour, naturally gluten-free.

This was the best pie that I have ever made and I have made quite a few. It taste like the most decadent dessert ever.

Mounds candy bar cake with chocolate cake layers filled with gooey marshmallow-coconut filling and covered in chocolate frosting. A semi-homemade showstopper.

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

Peanut butter amaranth logs are no-bake protein-packed snack bars with toasted amaranth, coconut, peanut butter, tahini, and honey. Hand-rolled and chilled, no oven needed beyond a quick grain toast.