Coconut Mocha Java Frappe


Coconut Mocha Java Frappe

Yield :  2 servings


  • 1/2 cup of coffee concentrate
  • 1/2 cup of Silk Coconut milk
  • 1 banana
  • 1 cup ice (depending on your blender strength- consider using crushed ice.)
  • 2 tbs chocolate syrup (more or less depending on taste and whether you used the sweetened or unsweetened coconut milk)
  • optional tbs shredded coconut (plus a tiny pinch to garnish the frappe)
  • optional 1 tsp chopped dark chocolate (plus a tiny pinch to garnish the frappe)
  1. Toss everything in the blender and blend til smooth.
  2. Top with optional coconut and chocolate and enjoy!

source: scatteredthoughtsofacraftymom


Homemade Chocolate Coconut Chew Bars

choco coconut bars RHB

Homemade Chocolate Coconut Chew Bars

Yields:  7″ x 7″)
Prep time: 5 mins


2 1/2 cups (410 grams) pitted dates

1/4 cup (35 grams) whole almonds

1/4 cup (25 grams) walnut pieces

1/4 cup (20 grams) unsweetened cocoa powder

3/4 cup shredded coconut



  • In a food processor add the dates and pulse until finely chopped and they start to form a ball.
  • Add the almond and nuts and pulse few more times until the nuts are chopped.
  • Add the cocoa powder and coconut and pulse until the mixture comes together in a ball.
  • Take the date-nut mixture out and spread it evenly in a 7X7 baking pan lined with plastic foil.
  • Cover with foil and refrigerate for few hours before cutting into bars.


source:  roxanashomebaking


Pina Colada Muffins


Pina Colada Muffins

Yield : 12 muffins


  • 2 eggs
  • ½ cup honey
  • ½ cup coconut sugar
  • ⅓ cup coconut oil, melted
  • ½ cup Silk Vanilla Coconutmilk
  • 1 teaspoon vanilla
  • 1½ cups almond flour
  • ½ cup coconut flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup crushed pineapple, well drained
  • ½ cup shredded coconut
  • ⅓ cup shredded coconut


  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine almond flour, coconut flour, baking powder, baking soda and salt. Set aside.
  3. In a separate bowl, whisk together eggs, honey and coconut sugar.
  4. Whisk in melted coconut oil.
  5. Add Silk Vanilla Coconutmilk and vanilla.
  6. Add dry ingredients from the small bowl. Gently stir and fold until just combined.
  7. Stir in crushed pineapple and ½ cup of shredded coconut.
  8. Divide between 12 paper-lined muffin cups.
  9. Sprinkle the remaining shredded coconut.
  10. Bake at 350 degrees for 23-25 minutes.

source : thegunnysack

Gluten Free Toasted Coconut, Toffee and Chocolate Chip Cookies


Gluten Free Toasted Coconut, Toffee and Chocolate Chip Cookies

Yield : 2 dozens


1 cup sweetened coconut
3/4 cup brown rice flour *
1/2 cup tapioca starch *
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup light brown sugar
1/4 cup butter, room temperature
1 teaspoon vanilla
1 egg
1 cup toffee bits
3/4 cup semi-sweet chocolate chips
* if you do not need a GF version of this recipe, simply substitute 1 cup AP flour for the items marked with an *

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silpat mat and spread the coconut across it. Bake for 5 -7 minutes, until the coconut is lightly browned and toasted. Stirring once through the baking process. Set coconut aside to cool completely.

Whisk together, flours, baking soda and baking powder. Set aside. In a second mixing bowl, combine the butter and brown sugar and mix until creamy and smooth, about 2-3 minutes. Add the egg and the vanilla and mix again. Slowly add the dry ingredients and continue stirring until combined. Stir in the coconut, toffee bits and chocolate chips. Chill for 1 hour before baking. (The chilling is not required, but the cookies will hold their shape better after the dough has chilled. This is especially true for the GF version.)

Preheat oven to 350 degrees. Scoop 1 – 2 tablespoon size balls of cookie dough onto a parchment or silpat lined baking sheet. Bake for about 10 minutes, until the cookies begin to brown around the edges. Let cool for a minute on the baking sheets and then transfer to a wire rack to finish cooling completely

Toasted Coconut, Toffee and Chocolate Chip Cookies

15Toasted Coconut, Toffee and Chocolate Chip Cookies

Yield : 2 dozens


1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 large egg
1 cup Heath toffee bits
3/4 cup chocolate chips


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.

2. Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl.

3. In the bowl of a stand mixer, add brown sugar and butter. Beat at medium speed until creamy and smooth, about two minutes. Beat in vanilla extract, coconut extract, and egg. Slowly add dry ingredients and mix until combined. Stir in toasted coconut, toffee bits, and chocolate chips.

4. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350° for 10 minutes or until cookies start to brown around the edges. Remove from pan, and cool completely on wire racks.

Note-if you can’t find Heath Toffee Bits you can chop up Heath or Skor candy bars.

source: twopeasandtheirpod

Chocolate Banana Muffins


Chocolate Banana Muffins (grain-free, gluten-free, dairy-free)

Yield : 12 muffins


  • 2 medium super ripe bananas (each banana was 185 grams with the peel and 143 grams without)
  • 1/3 cup (106 grams) honey
  • 2 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup (56 grams) refined coconut oil, melted
  • 200 grams (~2 cups but please weigh!) blanched almond flour
  • 3 tablespoons (27 grams) coconut flour
  • 1/3 cup (42 grams) Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (180 grams) semi-sweet chocolate chips (use dairy-free)
  • additional mini chocolate chips for sprinkling, if desired


  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.
  2. In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.
  3. Add the honey and vanilla and stir.
  4. Add in the eggs and oil and stir until well combined.
  5. In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.
  6. Stir just until combined and then stir in the chocolate chips.
  7. Spoon the batter into the muffin liners and sprinkle on additional chocolate chips, if desired.
  8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.
  9. Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.
  10. Place in an airtight container and store in the refrigerator for up to 5 days.

Notes : Use unrefined coconut oil if you don’t mind a slight coconut taste.

source :

Homemade Girl Scout Cookies – Samoas Bar


Homemade Girl Scout Cookies – Samoas Bar

Yields:  30  (9″x13″)



For the Cookie Base:

1/2 cup sugar

3/4 cup unsalted butter, room temperature

1 large egg

1/2 teaspoon vanilla extract

2 cups all purpose flour

1/4 teaspoon kosher salt

For the topping:

3 cups shredded sweetened coconut

12 ounces chewy caramels, unwrapped

1/4 teaspoon kosher salt

3 tablespoons whole milk

10 ounces dark chocolate chips



For the cookie crust:
First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

For the topping:
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.


source:  nutmegnanny

Hummingbird Cake


Hummingbird Cake

Yield : 12-18 pcs


Nonstick baking spray
2 sticks (1 cup) butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup buttermilk
1 1/2 cups mashed ripe banana (about 4 medium)
One 8-ounce can crushed pineapple
Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
2 sticks (1 cup) butter, softened
Two 8-ounce packages cream cheese, softened
2 cups confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each addition.

In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out of the batter.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired.

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners’ sugar in increments. Lastly beat in the lemon juice and vanilla.

Recipe courtesy of Paula Deen

source :   foodnetwork


Coconut Macaroons


Coconut Macaroons

Yield :  20-24pcs


    • 1/3 cup (60g) of egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs)
    • 3/4 cup sugar (5 1/2 oz, 150g)
    • 2 to 2 1/4 cups* medium grate unsweetened coconut (5.5 to 6.17 oz, 150-175g)
    • 5 teaspoons smooth, unsweetened applesauce (regular or baby food)

If you want a crunchy cookie surface with lots of crevasses, use 2 1/4 cups. If you want a more smooth cookie surface, use 2 cups.


1 Line a bakingsheet with parchment or Silpat.

2 Place the unsweetened coconut in a food processor. Pulse for 60 seconds.

3 Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan. Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F). If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.

4 Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other. Or form mounds with a 1 tablespoon sized scoop. Let the formed cookies dry out for a few minutes (15 minutes or so) before baking.

5 Preheat oven to 425°F. Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes. Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.

Store in a covered box for up to 5 days at room temperature.

source :  simplyrecipes