Recipe Sifter

Hawaiian chocolate chip cookies loaded with macadamia nuts, shredded coconut, oats, and semi-sweet chocolate. Big, chewy island-style cookies flattened with a glass.

Crunchy drop cookies packed with oatmeal, flaked coconut, and corn flakes in a buttery brown sugar base. They spread thin and crisp up with golden, lacy edges in just 12 minutes.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Honey oatmeal cookies loaded with quick oats, flaked coconut, raisins, walnuts, and wheat germ. Six dozen chewy, golden cookies from one big batch. The cookie tin classic that disappears at potlucks.

My grandma used to make this carrot cake for me every year when I was at her place during summer vacation. It was the best carrot cake ever because it was packed with love :)

Coconut angel food cake folds shredded coconut into a fat-free egg-white batter, then frosts the cooled tube cake in seven-minute orange frosting and toasted coconut.

The perfect muffins for when you don't have time to sit down and enjoy a hearty breakfast.

One of the best carrot cakes I've ever had with a decadent cream cheese frosting.

Old-fashioned chocolate coconut tea cakes with a sour cream crumb and a cinnamon-scented chocolate glaze spread while warm. Twelve dainty cupcakes for afternoon tea or coffee with a friend.

Bread machine banana bread loaded with macadamia nuts, flaked coconut, and lemon zest. Tropical, buttery, and ridiculously easy with just 5 minutes of hands-on prep.

Crispy caramel biscuits with coconut, corn flakes, and sweetened condensed milk. Buttery drop cookies that bake in 15 minutes and make 3 dozen from one batch.

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Coconut macaroons packed with Mounds candy pieces, cream cheese, and almond extract get drizzled with dark chocolate for bakery-worthy cookies.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

Tropical oatmeal Hawaiian bread with crushed pineapple, shredded coconut, and rolled oats. A moist, no-fat loaf with island flavors and a chewy oat crumb.