Recipes with coconut

Chocolaty double cruncher cookies with rolled oats, crushed corn flakes, coconut, and a chocolate filling. A crunchy sandwich cookie with triple texture.

Grilled peach, maybe first time to hear grill a fruit, but it really works very well, especially with sundaes. Very yummy.

Stained glass cookies, a no-bake chocolate log studded with mini marshmallows and walnuts, rolled in flaked coconut and sliced to reveal a mosaic window pattern. A classic Christmas cookie tray favorite.

A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.

Coconut chocolate cookie bars made with chocolate cake mix, flaked coconut, eggs, and oil. A 4-ingredient, one-bowl recipe mixed and baked in under 30 minutes.

Old-fashioned rolled coconut cookies bake up tender and slightly crisp at the edges. A vintage drop-and-cut recipe that yields 60 cookies, perfect for tins, cookie swaps, or holiday boxes.

Crunchy microwave snack mix loaded with honey-cinnamon cereal, peanuts, banana chips, popcorn, coconut, and raisins. Sweet, salty, and ready in minutes.

Buttery blondies studded with toasted pecans and coconut flakes for a tropical twist on classic brown sugar bars

Oatmeal cookies packed with chopped dates, sweetened coconut, and nuts in an orange juice-brown sugar dough. Three cups of oats for serious chew, plus cinnamon warmth in every bite.

Pineapple coconut coffee cake with a yeasted dough base, pineapple preserves, and flaked coconut topping. Only 3 ingredients plus the dough. Great warm or at room temperature.

Coconut kisses made from whipped egg whites, shredded coconut, and a touch of almond extract, topped with candied cherries. Light, chewy, and naturally gluten-free.

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

No-bake date and nut balls combine simmered dates, candied cherries and butter with rice cereal and walnuts, rolled in coconut. A retro Christmas cookie tray classic from the 1950s.

Vintage Cocomalt macaroons with shredded coconut, sweetened condensed milk, and chocolate-malt powder. A Depression-era cookie with chewy edges and a soft, malty center.

Three-ingredient coconut macaroons with shredded coconut, sweetened condensed milk, and vanilla. Chewy, golden, and ready in under 25 minutes.

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Loaded oatmeal cookies with raisins, coconut, nuts, and a touch of molasses for deep flavor. Classic kitchen-sink drop cookies that make 3 dozen for cookie jars and lunchboxes.

Tropical cheese bars with coconut rum cream cheese filling, crushed pineapple, and a brown sugar almond crust topped with toasted coconut.

No-bake coconut candy with a secret ingredient: mashed potatoes bind coconut and powdered sugar into tiny haystacks, then get dipped in dark chocolate. Old-fashioned and surprisingly addictive.

Orange macaroon drink blended from orange juice, coconut cream, almond extract, and crushed ice. A tropical, creamy smoothie that tastes like a liquid macaroon in just 5 minutes.

Chocolate banana creme log with sliced banana layered with sweetened ricotta, drizzled with chocolate syrup, and topped with shredded coconut. A no-bake single-serving dessert in 10 minutes.

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.

Santa's Whiskers are festive slice-and-bake cookies with candied cherries and pecans in a buttery dough, rolled in flaked coconut for a snowy, whiskery edge.

No-bake stained glass cookies made with melted chocolate chips, marshmallows, and chopped nuts rolled in coconut. Slice from frozen for a colorful, fudgy treat.

Coconut prawn curry with turmeric-rubbed shrimp simmered in a thick, spiced coconut gravy with cumin, garlic, ginger, and red pepper flakes.

One bowl macaroons need just three ingredients: shredded coconut, sweetened condensed milk, and vanilla. Chewy centers, crisp golden edges, ready in 35 minutes. Naturally gluten-free.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Mini chess cake tarts in cream cheese pastry shells with a choice of pecan brown sugar filling or coconut filling. Bite-sized Southern tea-tray classics.

Sky-high lemon meringue pie crowned with coconut chips. Tall lemon-extract-spiked meringue, glossy lemon curd filling, and a flaky stand-up edge make this a showstopping classic.

Buttery coconut shortbread squares dipped diagonally in semi-sweet chocolate. A crisp, sandy cookie with toasted coconut flakes baked low and slow.

Chocolate-coconut layer cake with tender buttermilk chocolate layers, flaked coconut folded through, and a rich walnut-chocolate filling between whipped cream layers.

Coco-Chips bars with a graham cracker crust, shredded coconut, chocolate chips, and sweetened condensed milk baked into gooey, chewy squares. A 5-ingredient magic bar that never fails.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Mother's Christmas cheese cakes: cream cheese pastry tartlets with two fillings, one pecan-brown sugar and one coconut-vanilla. A classic holiday cookie tin stalwart.

Lemon sours are three-layer cookie bars with a buttery shortbread base, coconut-nut filling, and tangy lemon glaze on top. A sweet-tart bar cookie that cuts into neat squares.

Classic German chocolate cake: three light layers of sweet chocolate cake with whipped egg whites folded in, stacked with a cooked coconut-pecan frosting made from evaporated milk and egg yolks. The real, from-scratch version.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.

Coconut chocolate cheesecake with unsweetened chocolate for bittersweet depth, flaked coconut, and a brandy sour cream topping on graham cracker crust. Three layers of rich, dense indulgence.

Frosty chocolate pudding boosted with melted unsweetened chocolate, topped with a scoop of vanilla ice cream and toasted coconut. A quick semi-homemade dessert with extra-rich chocolate flavor.

Coconut sheet cake soaked in lemon syrup with a drizzled cream cheese frosting. A Middle Eastern-inspired dessert with shredded coconut, lemon zest, and a sweet syrup that keeps it incredibly moist.

No-bake coconut mocha drops with toasted coconut, instant coffee, and powdered sugar microwaved into rich little candies. Five-ingredient bite-sized treats ready in 25 minutes.

Pineapple with mint and toasted coconut, a 3-ingredient tropical fruit salad. Naturally sweet, dairy-free, and vegan, ready in minutes for a refreshing summer side or light dessert.

Coconut butter biscuits topped with sweetened condensed milk, mixed fruit, and more coconut. Crispy shortbread-style cookies with a chewy, caramelized topping.

Curried turkey salad with fresh orange, seedless grapes, and toasted coconut in a light mayonnaise dressing. A bright, fruity way to use leftover turkey.

Meltaway coconut shortbread cookies with butter, shortening, and flaked coconut, sliced from a chilled log and dipped in powdered sugar. Crumbly, tender icebox cookies.

Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).