Looking for your next baking masterpiece? Have a cookie exchange coming up for the holidays? Why not try using coconut as a new twist this year?! Here are 3 of the top coconut-infused recipes that are sure to impress your family and friends.

Coconut Macaroons

Recipe By: Kristil Kimbro Lyle

Ingredients

• 2/3 cup all-purpose flour
• 5 1/2 cups flaked coconut
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
2. In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
3. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Coconut No-Bake Cookies

Recipe By: Minimalist Baker

Ingredients

• 1/2 cup (96 g) coconut sugar (or sub cane sugar)
• 2 Tbsp (30 ml) unsweetened almond milk (or other non-dairy milk)
• 3 Tbsp (40 g) coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
• 2 Tbsp (10 g) unsweetened cocoa powder or cacao powder
• 1/2 cup (40 g) unsweetened shredded coconut
• 1 cup (80 g) rolled oats (gluten free for GF eaters)
• 1/3 cup (85 g) salted natural peanut butter, crunchy or creamy (or sub almond butter)
• 1/2 tsp pure vanilla extract
• pinch sea salt
• OPTIONAL: 2 Tbsp (14 g) crushed salted roasted peanuts or shredded coconut (for topping)

Directions

1. Line a baking sheet with parchment or wax paper.
2. Add coconut sugar, almond milk, cocoa powder and coconut oil to a medium saucepan over and bring to a low boil over medium heat, stirring frequently.
3. Once bubbling, let boil for 1 minute, then remove from heat and add peanut butter, oats, shredded coconut, vanilla and salt and stir to combine + fully incorporate all ingredients.
4. Drop heaping Tablespoon amounts of the batter onto the prepared baking sheet and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
5. Let sit at room temperature until cooled and hardened – about 25-30 minutes.
6. Keep leftovers covered at room temperature or in the refrigerator for up to 3 days, though best when fresh.

 

Raspberry Coconut Bars

Recipe By: Taste of Home

Ingredients

• 1-2/3 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2-2/3 cups flaked coconut
• 1 can (14 ounces) sweetened condensed milk
• 1 cup seedless raspberry preserves
• 1/3 cup chopped walnuts, toasted
• 1/2 cup semisweet chocolate chips
• 1/4 cup white baking chips

Directions

1. In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk. 
2. Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.
3. Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with white chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.