Chocolate Coconut Blondies

Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
4 ounces unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
1 large egg
1½ teaspoons vanilla extract
1 cup sweetened flaked coconut
1 cup chocolate chips or chunks
More Coconut-for sprinkling on the top of the bars.

Directions:
1. Preheat oven to 350°F. Spray an 8-inch square baking pan with cooking spray.
2. Combine the flour and salt; whisk and set to the side.
3. Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.
4. Slowly beat in the flour and salt mixture until just blended. Next, stir in the coconut and chocolate chips. Scrape the batter into the pan. Make sure the batter is spread evenly, smooth with a spatula. Sprinkle extra coconut on top of the bars.
5. Bake for 25-30 minutes, or until set in the center but still soft. Do not overbake the bars.

Chocolate Coconut Macaroons

Ingredients:
Made 18 cookies
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups coconut-sweetened

For the chocolate dipping:About 10 ounces bittersweet chocolate, chopped (you can use semi-sweet or milk chocolate if you wish)

Directions:
1. Preheat the oven to 325°F. Line two baking sheets with parchment paper or a Silpat mat.
2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
3. With a spoon, scoop up about 2 Tablespoons of the dough and place the dough balls on the baking sheets-about 2 inches apart. Form the cookies into mounds that have a peak at the top. Use your hands-squeeze the dough together and create a point at the top. Your hands will get sticky-you may need to wash them in between forming cookies.
4. Bake cookies one sheet at a time for 15 to 2o minutes. The cookies will turn golden brown.
5. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack.
6. Melt chocolate in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. You can melt the chocolate in a bowl over a pan of boiling water if you wish. Josh did it in the microwave though.
7. Lay out a large piece of parchment paper. Dip the cookies into the chocolate-just so the bottoms are covered in chocolates. Set dipped cookies on the paper to dry. Dip all of the cookies. If you have extra chocolate drizzle the tops with chocolate for fun:)
8. Let the cookies sit until the chocolate has dried.

Tropical Smoothies

Ingredients:
1 3/4 cups vanilla frozen yogurt...or ice cream
1 3/4 cups vanilla yogurt
1 small banana
1 cup pineapple chunks
1/4 cup angel flake coconut
1/2 cup milk
a little splash of vanilla

Directions:
Put everything in the blender and mix until smooth.
Pour into pretty glasses and serve.

Thai Chicken Coconut Soup

Ingredients:
Coconut milk
Chicken broth
Fresh ginger
Fresh lemongrass
Chicken breast meat
Mushrooms
Fresh lime juice
Fish sauce
Chili paste
Cilantro

In a medium saucepan combine 1 can (14 oz) coconut milk, 1 can (14 oz) chicken broth, and 6 quarter sized slices of ginger. Cut 1 stalk lemongrass into 1 in pieces and add to pan. Bring to boil over high heat. Add 1 lb. boned, skinned chicken breast cut into 1 inch pieces, 1 cup sliced mushrooms, 1 T. each fresh lime juice and Thai fish sauce; And 1 tsp. each sugar and Thai chili paste. Reduce heat and simmer until chicken is firm and opaque about 5-10 minutes. Garnish with fresh cilantro.

Coconut Syrup

Ingredients:

7-8 T. butter
¾ c. buttermilk

1 c. sugar

½ tsp baking soda

1 tsp coconut extract

Directions:

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Use on waffles, french toast, pancakes, or crepes.

Chocolate Dipped Oatmeal Coconut Cookies

Ingredients:
2 stick butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp coconut extract
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups oats
1 cup sweetened coconut
Dipping chocolate

Directions:
Heat oven to 350 degrees
In a large bowl beat butter and sugars until creamy. Add eggs and extracts; beat well. Add combined flour, baking soda and salt; mix well. Add oats and coconut; mix well. Form dough into round balls and flatten a bit and place on baking sheet. Bake 8-9 minutes until edges are lightly golden and center is still soft. Cool on cookie sheet for 2 minutes, remove and cool completely. Once cookies are completely cooled melt dipping chocolate over double boiler or in microwave safe bowl. Dip the bottoms of the cookies in the chocolate and place on wax paper to cool.

Coconut & Cashew Granola

Ingredients:
3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Directions:
Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.

Cranberry Coconut Bars

Ingredients:
BASE:
¼ cup butter, softened
¼ cup granulated sugar
1 cup flour
pinch of salt

TOPPING:.
1 cup granulated sugar
2 Tbs flour
½ tsp baking powder
pinch of salt
1 large egg
1 large egg white
¼ cup fresh lemon juice
1½ cups fresh or frozen (unthawed) cranberries
½ cup shredded coconut
powdered sugar for sprinkling (optional)

Directions:
1. Preheat oven to 350°F. Spray 8×8-inch pan with nonstick spray.
2. Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.
3. Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.
4. Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.
5. Sprinkle with powdered sugar, if using, before cutting into squares.

Coconut Butter Thins

Ingredients:
1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground coriander
2/3 cup sugar
Grated zest of 1 lime
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
2/3 cup sweetened shredded coconut
1/2 cup finely chopped macademia nuts (don't be afraid to use salted nuts)

Directions:
Whisk together the flour, cornstarch, salt and coriander.
If you want to get a little more flavor out of the lime zest, put the sugar and zest in the mixer bowl and, using your fingertips, work the zest into the sugar until the sugar is moist and the mixture fragrant.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth. Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Add the coconut and nuts and pulse to incorporate them. There will probably be some dry ingredients in the bottom of the bowl--don't work them in with the mixer, just reach into the bowl and knead them in.
Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.
GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board (discard the bag), and, using a ruler as a guide and a sharp knife, cut it into 32 squares, each roughly 1 1/2 inches on a side. Transfer the squares to the baking sheets, leaving about 2 inches between them, and carefully prick each one twice with a fork, gently pushing the tines through the cookies to the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale--they shouldn't take on much color. Transfer the cookies to a rack and cool to room temperature.

Blueberry-Coconut-Macadamia Muffins

Ingredients:
2 tbsp plus 3/4 c all-purpose flour, divided
2 tbsp plus 1/2 c brown sugar, divided
5 tbsp chopped macadamia nuts, divided
2 tbsp canola oil, divided
1 c whole-wheat pastry flour or whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp ground cinnamon
1 large egg
1 large egg white
3/4 c nonfat buttermilk
2 tbsp butter, melted
1/2 tsp coconut extract
1-1/2 c fresh or frozen (not thawed) blueberries

Directions:
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Combine 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.
Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Coconut Lime Crunch Ice Cream

Ingredients:
1 can (15 oz) sweetened coconut cream (or coconut cream and add sugar)
1 1/2 whipping cream
1 cup milk
1/2 cup sweetened flaked coconut
zest from 2 limes
graham crackers, broken

Directions:
In a blender or food processor, puree coconut cream, whipping cream, milk, flaked coconut and lime zest until thoroughly blended. Transfer to ice cream maker and freeze according to manufacturer's instructions. Add broken graham crackers to ice cream mixture about 5 minutes before ice cream is done. Transfer ice cream to an air tight container and freeze for 1 hour before serving.

Coconut Cupcakes with Lime Buttercream Frosting

Ingredients:
Cupcakes:
Cooking spray
1 cup all-purpose flour
3 tablespoons potato starch (in the baking aisle)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
2 tablespoons butter, softened
1 large egg
1 large egg white
2/3 cup fat-free milk (I used 1/3 cup lite coconut milk and 1/3 cup fat-free milk)
2 tablespoons flaked sweetened coconut
1/2 teaspoon vanilla extract

Frosting:
3 tablespoons butter, softened
1 teaspoon half-and-half
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/3 cup powdered sugar, sifted

Directions:
1. Preheat oven to 350°.
2. To prepare cupcakes, place 2 muffin cup liners in each of 12 muffin cups; coat liners with cooking spray.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients (through salt) in a small bowl; stir with a whisk.
4. Combine 3/4 cup sugar and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sand). Add egg and egg white, one at a time, beating well after each addition. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla.
5. Spoon batter evenly into prepared muffin cups. Bake at 350° for 18 minutes or until cupcakes spring back when touched lightly in the center. Cool in pan 2 minutes; remove from pan. Cool completely on wire rack.
6. To prepare frosting, combine 3 tablespoons butter and next 3 ingredients (through juice) in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add the powdered sugar, beating just until smooth. Spread about 2 1/2 teaspoons frosting onto each cupcake.

Coconut Lime Cake

Ingredients:

2 cups cake flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 cup sweetened, flaked coconut, divided

1 stick butter, softened

1 1/4 cup granulated sugar

1 tablespoon grated lime zest

2 large eggs, at room temperature

3/4 cup buttermilk, at room temperature

5 tablespoons lime juice, divided

1 cup powdered sugar

Directions:
1. Preheat oven to 350 degrees with rack in the middle. Butter a 9-inch round cake pan, line bottom with a round of parchment paper then butter the parchment paper.
2. Into a medium bowl, sift together the flour, baking powder and baking soda. Measure out 1/2 cup of shredded coconut and process in a mini food processor until very finely chopped (you can also finely chop it with a knife). Stir the chopped coconut into the flour mixture and set aside. Combine buttermilk and 2 tablespoons of lime juice; set aside.
3. Beat together butter, sugar, and lime zest with an electric mixer until very fluffy. Beat in eggs, one at a time. Turn mixer to low speed, add one third of the flour mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Spoon batter into the buttered cake pan and smooth the top with a spatula. Bake in the center of a preheated 350 degree oven until golden and a wooden skewer inserted in the center comes out clean, 40-45 minutes. Cool to warm, then turn out of pan and discard parchment.
5. Whisk together powdered sugar and the remaining three tablespoons of lime juice. Poke top of cake all over with a fork then pour glaze over the cake. Sprinkle with remaining 1/2 cup of coconut.

Thai-Inspired Stuffed Chicken Breast & Slaw

Ingredients:
1 cup jasmine rice, cooked
1/2 shredded coconut
2 green onions, finely sliced
1/2 cup finely chopped fresh Thai basil leaves
1/2 cup finely chopped fresh cilantro leaves
2 tablespoons Thai chili sauce
2 limes, juiced and zested, divided
4 boneless, skinless chicken breast halves
2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 (14-ounce) can coconut milk
1 cup chopped roasted peanuts
3/4 cup panko crumbs
1/4 cup white sesame seeds, toasted
1/4 cup black sesame seeds, toasted

Thai-style slaw:
3/4 cup chunky peanut butter
1/4 cup seasoned rice vinegar
1 lime, juiced
1 Thai chili, finely minced
1/2 cup fresh cilantro leaves
1/2 cup freshly chopped basil leaves
1 napa cabbage, finely sliced
1 English cucumber, coarsely grated
1 carrot, grated
1/2 red onion, finely diced

Garnish:
1/2 English cucumber, thinly sliced
1 lime, wedged Cilantro sprigs

Directions:
For the chicken:
In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with a toothpicks.

In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear.

For slaw:
In a large bowl mix together all ingredients and refrigerate.

To plate:
Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro.

Coconut Lime Macroons

Ingredients:

3 egg whites

2 cups sweetened coconut flakes

1/4 cup fresh lime juice

zest of 1 lime

Directions:

Preheat oven to 350. In a large bowl, combine all ingredients thoroughly. Form into small balls and place 1/2 inch apart on a lightly greased cookie sheet. Bake 12 minutes or until the edges are lightly browned. Cool on wire racks.

Homemade Samoas

Ingredients:
1 box shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
1-4 cups toasted coconut (depending on how much you want)
1 cup chocolate chips

Directions:
(Optional) To make handling easier you can dip the bottoms of the cookies in melted chocolate first and let them sit to thoroughly dry.Place each shortbread cookie in cup of a greased muffin tin.In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup.Heat to a full boil, stirring constantly with a wooden spoon.Boil 3 minutes, stirring constantly.Slowly pour in sweetened condensed milk, stirring constantly.Continue cooking over low heat until candy thermometer reaches 200-210 degrees.Remove from heat.Stir in vanilla.Beat until creamy.Immediately stir in toasted coconut and mix well.Spoon mixture by teaspoonfuls over shortbread cookies.Cool completely.Remove cooled cookies from muffin tin onto waxed paper.Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.Store in airtight container.