The Ultimate Brownies

Ingredients: 

4 Eggs

1 Cup Oil

2 Cups Sugar

1 1/2 Cups of Flour

1/2 Cup Cocoa

1 tsp Salt

1 tsp Vanilla

1/2 bag sweetened Coconut Flakes (14 oz bag)

Up to 12 oz white chocolate chips (2/3 bag ish)

1/2 Cup Mini Semi Sweet Chocolate Chips

Grease pan with shortening (optional)

Directions: 

1. Mix all together, but don’t over mix.

2. Pour into a heavy greased 9”x13” baking pan.

3. Bake at 350 degrees for 35-40 minutes or until a toothpick comes out clean. (For more fudgey center bake 38ish minutes, depending on your oven)

From Jolene and Lance Cressall

Chewy Oatmeal Chocolate Chip Coconut Cookies

PREP TIME: 20 MINUTES 

COOK TIME: 10 MINUTES 

TOTAL TIME: 30 MINUTES

YIELD: 2-3 DOZEN

INGREDIENTS:

 1 cup (3.5 ounces) old-fashioned rolled oats

 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)

 1 teaspoon baking soda

 3/4 teaspoon salt

 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)

 1 1/4 cups (9.25 ounces) packed light brown sugar

 1/2 cup (3.75 ounces) packed dark brown sugar

 2 large eggs

 1 tablespoon vanilla

 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes

 2 cups (12 ounces) semisweet or bittersweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. 
2. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. 
4. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
5. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). 
6. Add the coconut and chocolate chips and mix until no dry streaks remain.
7. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. 
8. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

NOTES:

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Do not freeze this cookie dough.  If you do the cookies will not cook the same and turn out different.

HTTPS://WWW.MELSKITCHENCAFE.COM/MY-FAVORITE-COOKIE/

Homemade Granola

Ingredients:

 1 1/4 C Brown Sugar
1/4 C Water
3/4 C Oil
2 tsp Vanilla
1 tsp Coconut Extract

3 1/2 C Rolled Oats
1 C Dry Powdered Milk (non-fat recommended)
1/2 - 1 C Almonds
1/2 - 1 C Pecans
1/2 C Coconut
1 Tbsp Cinnamon

Instructions:

1. Preheat oven to 200 degrees.
2. Heat sugar and water to a full boil.
3. Slightly cool and stir in oil, vanilla and coconut extract.
4. In a separate large bowl combine and mix oats, coconut, powdered milk, nuts and cinnamon.
5. Add the wet mixture to the dry ingredients in the large bowl and stir together till all is coated.
6. Pour mixture onto a greased cookie sheet and bake for 2 hours flipping the granola every 30 minutes.
7. Cool then brake apart.  Store in an air tight container.

From Morgan Delahunty

Coconutty Cinnamon Oats Bites

Ingredients:

½ cup Natural Peanut Butter 

½ cup OffBeat Cinnamon Bun Butter or Natural Almond Butter 

½ cup Raw Honey 

1 serving Vanilla Protein Powder 

1 tsp. Vanilla extract 

Pinch of Sea Salt 

1 ¼ cups Kodiak Cakes Cinnamon Oat Mix 

1⁄3 cup Unsweetened, Shredded Coconut

(Easily prepared in a Kitchen Aid mixer)

Directions:

1. Mix peanut butter, almond butter, honey, protein powder, vanilla extract and salt together. Mix in the Kodiak Cakes Mix and shredded coconut last.

2. Using a small cookie scoop, scoop into balls and store in the fridge or freezer.

Makes 32 servings / 1 ball per serving 

Macros: 100 calories / 5F / 10C / 4P – Clean Simple Eats

Raspberry Açaí Bowl

Ingredients:

2 Bananas, frozen

1 packets of unsweetened açaí blend

1 C Raspberries, frozen

1/4-1/3 C Almond Milk (Coconut Milk or Milk)

Toppings:

Raspberries

Dark Chocolate, chopped

Nutella 

Shredded Coconut

Directions:

1. In a blender combine the bananas, açaí berry packet, raspberries and 1/4 C of Milk.  Blend until completely smooth adding more milk if necessary.
2. Pour into a bowl and top with raspberries, dark chocolate, coconut and drizzle the Nutella.  Enjoy immediately!

Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Coconut Milk Steel Cut Oats

Ingredients:

• 1 can (13.5 oz) coconut milk
• Water
• 2 cups steel cut oats
• Pinch of salt
• 1/4 cup brown sugar
• 1/2 tsp vanilla 

For serving:

• Milk
• Mini/regular Chocolate Chips
• Coconut Flakes
• Chopped almonds

Directions:

1. Grease insert of the instant pot with cooking spray.
2. Pour can of coconut milk in a 4 cup liquid measuring cup and add water to reach 4 cups.  Pour the mixture into the instant pot.  Stir in the steel cut oats and salt.  
3. Secure lid and make sure valve is sealed.  Select manual button and dial up or down to 4 minutes.  When finished cooking let the pressure naturally release for 15-20 minutes before manually releasing.
4. Stir in brown sugar and vanilla. Serve with additional milk and extra add-ins. 

From Mels Kitchen Café 

https://www.melskitchencafe.com/coconut-milk-steel-cut-oatmeal/ 

Earthquake Cake

*Spray the pan!*

1st Layer:

-1 Cup Chocolate Chips

-1 Cup Coconut

2nd Layer:

-German Chocolate Cake Mix

 

Prepare as directed on box. Pour over 1st layer

3rd Layer: 

Melt together in a sauce pan

- 1 cup butter

- 8 oz Cream Cheese

-1 lb Powdered Sugar

Pour over (around) first 2 layers

Bake 350 degrees 45-50 minutes.  May overflow in oven (put down foil in bottom of oven). 

Almond Joy

Ingredients:
2/3 cup sugar
1 cup corn syrup
14 oz. flaked coconut
3 Tbsp. water
1 tsp. almond extract
1/4 pound whole almonds
Dipping Chocolate

*I like to double this recipe

Directions:

1. Place sugar, water, and syrup in a small sauce pan and stir well. 
2. Cook on medium hi to hi heat. When it boils wash down the sides. 
3. Cook to 230 degrees, a soft ball stage. (Approx. 12 minutes) 
4. Remove from the heat and add the almond extract. 
5. Stir and pour over the coconut then mix well. 
6. After it cools some, ball, adding an almond to the top of each. 
7. Place in air tight container to cool. 
8. It all needs to be balled before it cools, so work fast. 
9. Dip in melted tempered dipping chocolate and place on wax paper lined box to set. 
10. Store in an air tight container, in a cool place. 

Yield: Approx. 5 dozen
From Aunt Jolene

Triple Chocolate Fudge Cake with Coconut Cream Filling

Coconut Frosting

Ingredients:

6 oz.       Evaporated Milk

2/3 C      Sugar

1/4 C      Butter/margarine

1             Egg (beat egg very well before adding!)

               Dash of Salt

1 tsp       Vanilla

1 1/3 C   Flaked Coconut

1/4 C      Pecans, finely chopped (optional)

Preparation:

In a sauce pan combine: milk, sugar, butter, egg and a dash of salt.  Cook and stir over medium heat until mixture thickens and bubbles (about 12 minutes).  Add Vanilla, Coconut and Pecans then cool. 

 Note: This is enough to frost the top of a 13x9x2 inch cake or two 8 inch layers.

Coconut Cream Filling

Coconut frosting (from above)

Whipped Cream

Preparation:

Take 1/3 of the coconut frosting and fold in whipped cream until you get a nice consistency (don’t add more than 2 cups).  This will be your filling in between your layers.

Fudge Chocolate Ganache (*I prefer this Ganache*)

1 C         Powdered Sugar            

1/2  C     Cocoa Powder

1/4 tsp    Salt                                                                  

1/3  C     Boiling water

1/3  C     Butter, softened                                               

1  tsp      Vanilla

Preparation:

Combine powdered sugar, cocoa, and salt.  Then add water and butter.  Blend well then add vanilla and stir.

Chocolate Ganache

1 Cup of Chocolate Chips

½ Cup Cream

Preparation:

Put in the microwave for 20 seconds then stir, repeat till melted and smooth.

(Note: Cut the amount in half. This does make a thin ganache to make thicker use less cream)

Cake & Frosting

1 Devils Food Box Cake

1 Chocolate Frosting

Preparation:

Make your favorite chocolate cake or use a Devil’s food box cake in round cake pans.

Make your favorite chocolate frosting or buy a fudgy chocolate frosting.

(Note: Make your cake in a 6 inch or 8 in pan.  The 9 inch makes the cake to thin.)

Assemble Cake as Follows:  

(Note: Assembling the cake works best after you have made all of the above.)

1)      Frost bottom layer entirely with your chocolate frosting.

2)      Pipe the chocolate frosting around the edge on the top of the first layer.

3)      Fill the coconut cream filling on the top of the first layer.

4)      Drizzle the chocolate ganache on top of the first layer.

5)      Place second cake layer on top of the first.

6)      Frost entire cake with chocolate frosting.

7)      Spread the coconut frosting in a circle on top of the cake.

8)      Use the chocolate ganache around the top edge of the cake to and drip down the sides of the cake.  Then make a lattice design on top. 

9)      Use the remaining chocolate frosting to decorate cake – optional.

Honey Coconut Salmon

Ingredients:
1 1/2 cups Butter
3/4 cup Honey
1/4 cup Brown Sugar
3/4 cup Flaked Coconut
4, 4 oz Salmon Fillets

Directions:
1) Melt the butter in a saucepan over medium heat.  Mix in the honey, brown sugar, and coconut.  Bring to a boil then remove from heat.  Cool slightly and then transfer to a large bowl.  Place the salmon in the bowl and turn to coat.  Cover and marinate for at least 30 minutes in the refrigerator.
2) Preheat oven to 375 degrees
3) Spread enough of the marinade mixture in a baking dish to coat the bottom.  Arrange the salmon in the dish and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4) Bake 25 minutes basting occasionally with the remaining marinade.  Bake until the salmon flakes easily with a fork.  Discard any leftover marinade or bring to a boil, cook for 5 minutes then spoon over salmon.

German Chocolate Pie

Original Recipe Source, Bakers Chocolates

1 pkg. (4 0z) German Chocolate
¼ c. Butter (½ stick)
1 2/3 c. (14 ½ oz.) Evaporated Milk (more than 1 can)
1 ½ c. Sugar
3 Tbsp. Cornstarch
1/8 tsp. Salt
2 Eggs
1 tsp. Vanilla
1 unbaked 10 inch Pie Shell (9” deep makes a very, very full pie)
1 1/3 c. Coconut
½ c. Chopped Pecan

Preheat oven to 375 degrees
1. Melt chocolate with butter over low heat; stir until blended. 

2. Remove from heat then gradually blend in milk and set aside. 

3. In a separate bowl mix sugar, cornstarch, salt then beat in eggs and vanilla. 

4. Gradually blend in chocolate mixture. 

5. Pour into pie shell. 

6. Mix coconut and pecans; sprinkle over filling. 

7. Bake at 375 degrees for 45 minutes or until top is puffed. (Filling will be soft, but will set while cooling.) 

8. Cool at least 4 hours before serving. Makes 10-12 servings.

Note: If the crust begins to brown to much, put a ring of foil around the edges. Also if the coconut and pecans begin to brown to much you might need to put a sheet of foil over the entire pie.

Hawaiian Haystacks

Ingredients:
Chicken
Cream of Chicken Soup
Chow Mein Noodles
Rice
Olives
Boiled egg
Coconut
Peanuts
Raisins
Crushed Pineapple
Peas
Bacon Bits
Carrots
Cheese

Directions:
Place each ingredient in individual bowls.  Cut Chicken into pieces.  Diluted the cream of chicken soup half way.  Grate the carrots and cheese.  Start with the rice and build your haystack with the ingredients of your choice.  Top it off with heated cream of chicken soup.

Tropical Squares

Ingredients:
1/2 cup corn syrup
1/2 cup brown sugar
1/2 cup peanut butter
3 cups Kelloggs Special K cereal
1 cup flaked coconut

Directions:
Combine corn syrup and sugar in a 3 quart pan.  Cook over medium heat stirring occasionally until mixture bubbles.  Remove from heat stir in peanut butter.  Add cereal and coconut.  Stir until well coated press evenly into the bottom of the buttered 8x8 pan. Let stand in coll place till firm.  Cut into squares using a pizza cutter.

(Using a whole family size box of Special K cereal times all the ingredients by 5.  Instead of using an 8x8 pan use cookies sheets.  It will make 1 and 1/2 cookies worth.)