Recipe Sifter

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Homemade coconut liqueur infused with vodka, brandy, coriander, and vanilla over 3 to 4 weeks. A smooth, tropical spirit you can sip straight or mix into cocktails. Just 5 ingredients and patience.

These sweet treats are so delicious and everybody loves them.

A simple and scrumptious dish made with rice, green and red lentils and grated coconut.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Create a new flavorful dish for dinner with this delicious recipe that calls for grated coconut, cayenne pepper, and....beer!

Pina colada cheesecake with crushed pineapple, dark rum, and coconut extract on a coconut cookie crust. Tropical, creamy, and cocktail-inspired.

I make these tasty squares using Splenda.They are super easy to make and great for a guilt free snack.

Have fun this winter with this scrumptious cake made with orange juice, coconut and heavy whipping cream.

Hawaiian delight cookies with a cream cheese pastry shell filled with macadamia nuts, coconut, and brown sugar. A mini tart-style cookie baked in muffin pans.

Banana macaroon salad layers homemade coconut-oat macaroon crumbs with sliced bananas, pecans and whipped topping, then chills until everything melds. A retro potluck and picnic favorite.

Ranger Joe cookies pack everything but the kitchen sink: rolled oats, Rice Krispies, coconut, pecans, and chocolate chips into one chewy, crunchy, candy-bar-of-a-cookie. The classic Texas ranch-house cookie that bakes off four dozen at a time.

Frying pan cookies cook chopped dates, eggs, butter, and sugar into a sticky caramel, then fold in crisp rice cereal and walnuts before rolling into balls coated in coconut or powdered sugar. A no-bake retro cookie with serious chew.

Yellow poke cake soaked in thick pineapple syrup, layered with vanilla pudding, homemade whipped cream, and flaked coconut. Needs 24 hours to chill, worth every minute of waiting.

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

This granola is filling and loaded with energy filling ingredients. Great with tons of blueberry's and vanilla yogurt as pictured.