Coconuttreats Recipes

32 BEST COCONUT DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tropical treat in 30 minutes or less!

COCONUT TARTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
• Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
• Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.

HOMEMADE COCONUT EXTRACT

Steps:

• Place the shredded coconut in a jar or other airtight container.
• Pour enough rum over the coconut to cover it. I ended up using about equal parts.
• Place in a cool, dark area and let sit for several days to 2 weeks, giving your jar a good shake about once a day.
• Once your extract has reached your desired level of coconutty-ness, drain the extract from the shredded coconut and store it in an airtight jar in the fridge.

SUPER SEED KETO COCONUT SEED CLUSTERS

Steps:

• Preheat the oven to 350 degrees F.
• Prepare a 8 x 8, 9 x 9 or any other size rectangular or circular size pan by lining it with parchment paper
• Add the coconut, seeds and salt to a medium-size mixing bowl and stir to combine the ingredients
• Pour coconut oil over the dry ingredients and stir everything well so that the coconut oil covers all the dry ingredients.
• If using, add any extract flavourings such as vanilla or maple
• Add the sweetener to the bowl and stir to make sure that the sweetener is covering all the sides of the coconut and the seeds
• Pour the mixture into the baking dish and press down slightly.
• Bake for 8-10 minutes or until the coconut begins to brown.
• Remove from the oven and using spatula or turner, press down on the mixture
• Let cool completely
• Once cooled, place it in the fridge to cool even further before breaking it into pieces

CHERRY COCONUT TREATS

Steps:

• Preheat oven to 325°. In a small bowl, mix the first 5 ingredients; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan., In another bowl, mix filling ingredients; pour over crust. Bake until edges are lightly browned, 35-40 minutes. Cool on a wire rack 1 hour. Refrigerate, covered, 4 hours before cutting. Store in an airtight container in the refrigerator.

COCONUT TREATS

Steps:

• Set the oven at 350 F, and prepare a cookie sheet lined with wax paper.
• Melt the butter before adding the powdered sugar and vanilla extract and mix well. Add the flour and mix well again before adding the grated coconut and flavoring of choice.
• Hand roll about 28 little balls individually which you place 2" apart on the lines cookie sheet and bake for 12-15 minutes in the upper half of the oven. It is important that the cookies do not over bake, or they will turn out too crumbly and dry. Even though they may seem soft when you take them out, they will harden as they cool down.

COCONUT BLONDIES WITH DARK CHOCOLATE

Steps:

• Preheat oven to 350 degrees. Whisk together the flours and salt and set aside. Combine the butter and brown sugar in a bowl and beat until well combined.
• Add the eggs and vanilla and stir well. Slowly add the flour mixture. Stir in the coconut and chocolate chips.
• Scrape the batter into a well-greased 9x13 pan. Spread evenly with a spatula. Sprinkle additional coconut on top.
• Bake for 28 minutes, or until the bars are lightly browned around the edges and set in the middle. Cool slightly before serving. Enjoy!

HEALTHY 2-INGREDIENT COCONUT BITES

Steps:

• Place 1 1/2 cup of the shredded coconut into a food processor, pulse a few times and process for about 6 minutes until you get a white paste which will appear smooth but will have a slightly grainy texture. Scrape the walls of the food processor bowl with a spatula as needed. Refer to the blog post for the step-by-step photos and instructions.
• Transfer the paste to a bowl. Add the remaining 1 cup of the shredded coconut and mix until combined.
• Cover a cutting board or baking sheet with parchment paper.
• Scoop about a half of the coconut mixture onto the silicon ice cube tray.
• Press the mixture into each cell using your fingers.
• Add the rest of the coconut mixture.
• Distribute the mixture equally between the cells and press tightly. Place the ice tray in the fridge for about 2 hours.
• Once the coconut bites firm up, start gently bending the ice tray to loosen them up until they pop out. Refer to the blog post for the step-by-step pictures
• Place the bowl with the coconut mixture in the fridge for about 15 to 20 minutes.
• To shape coconut bites, scoop the coconut mixture with a measuring spoon which is 1/2 tablespoon in size. Press the mixture firmly into the spoon with your thumb, and pop out the coconut bite. They will have a shape of half a ball. Place the coconut bites on the parchment paper with the flat side down. Once you are done shaping all coconut balls, place them in the fridge for about one hour until firm.
• Make the coconut paste.
• Mix the coconut paste with the rest of the shredded coconut to make the coconut mixture.
• Shape the coconut mixture using the preferred method.
• To toast the shredded coconut, pour all the shredded coconut onto a skillet and start warming it up over medium heat. Make sure to always stir the coconut with a wide wooden spoon. After about one minute, the coconut will become fragrant and will start changing color. Toast the coconut until golden brown for about 5 minutes. Once the coconut is toasted, transfer it on to a plate right away (it will continue toasting and might burn if left on a hot skillet.) Let the coconut cool a little bit and then pour it into the bowl of a food processor.
• Make the coconut paste.
• Mix the coconut paste with the rest of the coconut.
• Shape the coconut bites.
• Make the plain or toasted version above.
• Melt the dark chocolate. Dip the coconut bites half-way into the melted chocolate or, using 2 forks, dip them fully into the chocolate to cover. Place the chocolate covered coconut balls back on the parchment paper. Once all coconut balls are covered in chocolate, place them in the fridge. Refrigerate for 1 to 2 hours until chocolate is set.

EASY NO BAKE COCONUT CANDY

Steps:

• In bowl mix melted butter, powdered sugar and coconut together until combined evenly. (I used my hands to work it together)
• Form mixture into 1 inch balls and press down slightly in the center.
• Fill a zip-top bag with chocolate or chocolate-hazelnut spread.
• Pipe a 1/4 tsp amount onto each candy.