Warm spices, a healthy splash of vanilla, and toasty oats and coconut set these jam bars apart.
Toasted coconut and caramel dress up classic Rice Krispie Treats.
A rich, chocolatey version of Hawaii's easiest and possibly tastiest dessert. I made these during a particularly difficult time this weekend (detailed here if you are interested) and if I can do that, you can totally make them in just a few minutes today. I think butter mochi is one […]
Fresh blueberries meet tropical tasting coconut in these quick muffins.
Wordy name, tasty cookie made with toasted coconut, cornflakes, and oats.
Moist, delicious carrot muffins with a spicy hit of ginger and a touch of coconut.
Ingredients: 3 cups flour 1 cup butter, at room temperature 1 teaspoon vanilla 2 cups light brown sugar 3 eggs, at room temperature 1 teaspoon baking powder 1 cup sweetened flaked coconut 1/2 cup toffee bits 12 oz mini bittersweet chocolate chips Directions: Preheat the oven to 350°. Line 4 […]
Ingredients: 3 cups flour 1 teaspoon baking powder 2 teaspoons baking soda 1 3/4 cups sweetened, flaked coconut 1 1/2 cups sugar 2/3 cups canola oil 14 oz (canned) full-fat coconut milk (not light!) 1/4 cup lime juice zest of 2 limes 1 teaspoon vanilla pinch salt for the glaze: […]
Ingredients 2-3 sheets plain matzo 10 oz semi or bittersweet chocolate chips 1 cup sweetened finely flaked coconut 1/2 cup slivered almonds 1 (14 oz) can sweetened condensed milk* 3/4 cup toffee chunks** Directions: Preheat oven to 350 degrees. Thoroughly butter a 9×13 inch baking pan. Set aside. Place […]
Ingredients 1 3/4 cups speculoos cookie crumbs* 1/2 cup butter 10 oz semi or bittersweet chocolate chips 1 cup butterscotch chips 1 cup unsweetened finely flaked coconut 1/2 cup roughly chopped toasted pecans 1 (14 oz) can sweetened condensed milk Directions: Preheat oven to 350 degrees. Butter a 9×13 inch […]