Dessert, Coconut Recipes

Think magic cookie bars turned into drop cookies. Graham cracker crumbs, sweetened condensed milk, coconut, chocolate chips, and walnuts baked into chewy golden mounds. Ready in 30 minutes flat.

Chocolate cream torte with crisp almond meringue layers stacked with a chocolate-marshmallow whipped cream filling. A show-stopping gluten-free dessert that chills overnight.

A rich cocoa bundt cake with a sweet coconut macaroon filling swirled through every slice and finished with chocolate glaze. Two classics, one spectacular cake.

Coconut cheesecake builds a creamy, coconut-scented filling on a cottage cheese base, bakes it gently in a water bath, then crowns it with a sour cream and coconut topping. A lighter, tropical twist on classic cheesecake.

Buttery pecan coconut cookie balls with a hint of almond, baked golden and finished with a tropical pineapple honey glaze or a roll in powdered sugar. Makes about 6 dozen bite-sized treats.

Light, airy coconut meringue cookies topped with candied cherry halves. Made with egg whites, sugar, and shredded coconut, these gluten-free bites are crisp on the outside and chewy in the center.

Buttery coconut shortbread pressed into tart pans and baked golden. Made with unsweetened coconut, chilled butter, and vanilla for a crisp, sandy cookie with tropical flavor.

The laziest, most crowd-pleasing dessert you'll ever make. Cherry pie filling, crushed pineapple, yellow cake mix, melted butter, coconut, and pecans. Just layer, dump, and bake.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Macadamia nut brittle with dried banana chips and coconut, made in the microwave. A tropical twist on classic peanut brittle that's ready in under 15 minutes.

Hawaiian macadamia coconut squares: a chewy coconut-macadamia topping over a buttery brown-sugar-coffee shortbread crust. Tropical bar cookie that travels well and freezes beautifully.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Citrus lovers will like this refreshing crispy cookie from Jocelyn Moritz of Waukesha.

Poke cake loaf soaked with milk and layered with crushed pineapple, whipped topping, and coconut. A tropical twist on the classic poke cake using a yellow cake mix base.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Thin, crispy maple cookies made with real maple syrup and maple extract, rolled and cut into shapes. Top with coconut, cream cheese, buttercream, or sandwich with jam.