Coconut Desserts to Satisfy Your Coconut Craving
Eating coconut is not just for the summer months. Its milk, water, meat, and oil are ideal all year round, and with their numerous health benefits, they should be part of your diet, too. Aside from making drinks, you can also whip up some tasty desserts to satisfy your cravings. Even if you are just a newbie in baking, these delicious coconut desserts are a must-try.
Toffee Coconut Pecan Chocolate Chip
This recipe is a combination of classic cookies interspersed with chocolate chips and pecans, crunchy toffee bits, and shredded coconuts.
- 6 tablespoons of butter, softened
- 1/3 cup of white sugar
- 2 teaspoons of vanilla extract
- 1 ½ tablespoons of cornstarch
- ¾ cup of semi-sweet chocolate chips
- ½ cup of sweetened shredded coconut
- ½ cup of chopped pecans
- ½ cup of toffee bits
- 1 ½ tablespoons of cornstarch
- 1 cup and 2 tablespoons of all-purpose flour
- 1 egg
- 1/3 cup of light brown sugar
- Preheat your oven to 350 degrees Fahrenheit. Get a large bowl, then cream together the butter, white sugar, and brown sugar until it is light and fluffy. Add the egg as well as vanilla and beat until the mixture is smooth.
- Add baking soda, flour, and cornstarch. Mix them well. Add the toffee bits, pecans, chocolate chips, and coconut. Stir until all the ingredients are mixed well into the dough.
- Scoop into 2 tablespoons of dough and roll them into balls. Line your baking sheet with parchment and place the balls on them. Pop it into the oven and bake for about 11 to 12 minutes.
- Remove the tray from the oven when the cookies are barely cooked through.
- Let the cookies rest for a minute before transferring to a wire rack to let them cool. Once done, transfer them into your airtight cookie jar.
Mini Coconut Pound Cakes
These bite-sized dessert pieces will give you the coconut kick that you have been craving. They are not too sweet either, making them a perfect addition to your lunch or dinner meals.
- 1 cup of butter in room temperature
- 4 large eggs
- 1 teaspoon of vanilla
- 2 ¼ cups of all-purpose flour
- ½ teaspoon of kosher salt
- 2 ½ cups of sugar
- 2 teaspoons of coconut extract
- 1/3 cup of milk
- 1 teaspoon of baking powder
- 1 cup of shredded coconut
Ingredients for Topping:
- ½ cup of shredded coconut
- 2/3 cup of tapioca starch
- 1 ½ teaspoons of xanthan gum
- 1 ½ cups of brown rice flour
- 1/3 cup of potato starch
- Preheat your oven to 325 degrees Fahrenheit. Place the oven rack in the center of the oven. Line your muffin tins with paper cupcake liners.
- Beat the sugars and butter together using medium speed until you see fluffy crumbs forming.
- Add vanilla, coconut extract, and eggs, then beat again until the texture becomes smooth. Add the milk and switch to low speed while beating the ingredients until everything is combined.
- Add baking powder, flour, and salt. Beat the mixture again until they are just combined. Stir in the coconut.
- Add the batter into the prepared muffin tins. Add a generous amount of toppings on top. Let them bake for 65 to 70 minutes or until the top becomes golden and the edges become light brown. Remove from the oven and let them cool down for 15 minutes.
- Lift the partially cooled cakes from the tin pan and place them in a wire rack. You can store them at room temperature in a loosely covered jar to keep them for 3 to 4 days. They will still remain moist and delicious after a few days.