Dessert, Coconut Recipes

Coconut macadamia nut cookies are buttery slice-and-bake shortbread loaded with shredded coconut and Hawaiian macadamia nuts, then dusted twice in powdered sugar for a snowy, tea-time-perfect crumb.

Banana chocolate cream dessert layered over rum-soaked coconut macaroons with homemade custard, whipped cream, and grated chocolate. An elegant no-bake showstopper.

Beehive cookies are chewy, golden drop cookies made with honey, shredded coconut, walnuts, and chopped dates. Naturally sweet with no refined sugar, ready in 30 minutes.

Besitos de coco are traditional Latin American coconut macaroons made with fresh ground coconut, egg yolks, brown sugar, and butter. Golden, chewy, and rich with real coconut flavor. Little kisses worth fighting over.

Tropical coconut poke cake soaked with cream of coconut and warm crushed pineapple, then piled high with whipped topping and shredded coconut. A potluck showstopper that starts with a box mix.

Buttermilk chocolate cake is the tangy, tender German-chocolate style cake with a fine, moist crumb, made for topping with coconut-pecan frosting. A classic Southern church-supper dessert.

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

Pressed angel food cake sandwiches filled with chocolate chips, marshmallows, cherry preserves, or cinnamon sugar. Made in a sandwich maker until golden and gooey. Kids love these.

Soft drop cookies made with mashed cooked carrots and shredded coconut, topped with a bright orange butter icing. Makes 4 dozen, great for holiday cookie trays and bake sales.

Light, chewy coconut macaroons made meringue-style from whipped egg whites and grated coconut, sweetened sugar-free and scented with almond. Naturally gluten-free, and lovely topped with a glace cherry.

Chocolate bonbon cookies: a holiday favorite rolled in powdered sugar or frosted and topped with coconut. Rich chocolate-almond cookies that shine on a holiday cookie tray.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

Chocolate coconut cake topped with a boiled coconut-coffee-cocoa glaze that soaks into the warm crumb. Simple pantry ingredients for a rich, fudgy everyday cake with tropical coconut finish.

Chocolate coconut chewy cookies use sweetened condensed milk to bind dark chocolate, shredded coconut, and pecans. A 6-ingredient flourless cookie with macaroon chew and brownie depth.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Chocolate coffee coconut cream pie: a silky chocolate custard infused with coconut milk and a hit of espresso, folded with shredded coconut and chilled in a flaky pre-baked crust. Three-flavor showstopper.