106 coconut extract recipes

Golden coconut bars studded with walnuts and raisins, lightly sweetened with maple flavoring. Made with egg substitute for a lighter treat that bakes in 20 minutes.

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

Pumpkin macaroons made with ground pecans, coconut, pumpkin puree, and maple syrup. Light and chewy egg white cookies sweetened naturally without refined sugar. Baked low and slow.

Hawaiian pineapple cake with coconut and walnuts topped with cream cheese frosting. A dense, fruity sheet cake baked low and slow with no oil or butter in the batter.

A cocoa cheesecake on a toasted coconut-pecan crust, crowned with a marshmallow meringue topping baked until golden. Three layers of texture and flavor in every slice.

Hawaiian macadamia coconut squares: a chewy coconut-macadamia topping over a buttery brown-sugar-coffee shortbread crust. Tropical bar cookie that travels well and freezes beautifully.

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.

A rich cocoa bundt cake with a sweet coconut macaroon filling swirled through every slice and finished with chocolate glaze. Two classics, one spectacular cake.

No-bake cranberry eggnog cheesecake with a coconut cookie crust, swirled cranberry sauce layers, and a fluffy gelatin-set cream cheese filling. A showstopping Christmas dessert.

Chocolate oatmeal pie with coconut, rolled oats, and chocolate chips in a corn syrup custard, baked in a press-in oil crust. A chewy, fudgy Southern-style pie with crunchy texture.

Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.

Quick Hawaiian cream pie with vanilla pudding folded into whipped cream, crushed pineapple, mashed banana, and a topping of toasted coconut and pecans in a flaky baked crust.

Two-layer white cake filled with lemon curd, covered in fluffy seven-minute frosting, and pressed with shredded coconut. A classic Southern-style coconut cake with a tangy lemon surprise inside.