Coconut/9 recipes

Mocha macaroons: coconut macaroons spiked with instant coffee and cocoa powder for a chewy, chocolate-and-espresso candy-bar bite. Naturally gluten-free, flourless, and almost embarrassingly simple to mix.

No-bake date nut logs rolled in flaked coconut with crisp rice cereal and pecans. A retro Southern candy that cooks in one saucepan and shapes in minutes.

No-bake peanut butter Nanaimo bars with a chocolate coconut crumb base, creamy peanut butter custard filling, and glossy semisweet chocolate topping. A Canadian classic with a twist.

Fragrant basmati rice cooked with garam masala, ginger, garlic, and chiles, then topped with toasted walnuts, cashews, dried apricots, prunes, and coconut. An Indian-inspired pilaf served with plum sauce.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Peach and raspberry brown betty with nutmeg bread crumb filling, topped with buttered coconut bread cubes. A rustic baked fruit dessert ready in 40 minutes.

Caruru de Camarao is a traditional Brazilian shrimp stew from Bahia with okra, coconut, ground peanuts, and fresh coriander. Rich Afro-Brazilian flavors simmered into a hearty one-pot meal.

Festive cupcakes decorated as a colorful caterpillar for kids' parties. Fluffy vanilla or chocolate cakes topped with tinted frosting, shredded coconut, and candy details arranged in a whimsical crawling pattern.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Almond crisp bars with rolled oats, coconut, and toasted almond pieces in a buttery brown sugar base. Six ingredients pressed into a pan, baked, and cut while warm into chewy-crisp squares.

Crunchy 7-grain sesame bars with maple syrup, crunchy peanut butter, coconut, orange zest, and chopped nuts. A wholesome, no-flour snack bar baked until golden.

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

No-bake mango cheesecake whipped up in a blender with coconut graham crust, tangy sour cream, and lush mango pulp. A tropical dessert that sets in the fridge, no oven required!

Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.

Divine Southern decadence cake: chocolate wafer and toasted coconut crust, dense fudgy chocolate-cashew filling with espresso and hazelnut liqueur, finished with whipped cream and chocolate curls.