grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Curried Lentils

Ingredients

• Servings: 2
• 1/2 cup dried lentils
• 1 cup water
• 3/4 cup canned cream of coconut
• 1 tablespoon curry paste
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• rinse lentils and place in a saucepan with the water. bring to a boil, then cover, and simmer over low heat for 15 minutes. stir in the curry paste, coconut cream and season with salt to taste. return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Banana Tea Slice

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 egg yolk
• 1/2 cup maraschino cherries, chopped
• 1/2 cup mashed bananas
• 1/2 cup chopped walnuts
• 1 teaspoon lemon juice
• 1 cup shredded coconut
• 6 graham crackers
• 2 tablespoons butter
• 1 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 2 tablespoons maraschino cherry juice

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• line bottom of 8 inch square pan with graham wafers. beat 1/2 cup butter or margarine, 1/2 cup icing sugar and 1 egg yolk until fluffy. mix together maraschino cherries, walnuts, banana, lemon juice and coconut. spread over wafers. cover with another layer of graham wafers and press down.
• cream together 2 tablespoons. butter, 1 cup confectioners' sugar, 1/4 cup almond extract and enough maraschino cherry juice to make spreading easy. spread over wafers and chill 24 hours. slice and serve.

bishop's bread ii

Ingredients

• Servings: 2
• 2 cups white sugar
• 1 cup margarine, softened
• 4 eggs
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup buttermilk
• 1 teaspoon baking soda
• 1 1/2 teaspoons vanilla extract
• 1 (10 ounce) jar maraschino cherries, drained and juice reserved
• 2 (12 ounce) packages semisweet chocolate chips
• 2 (8 ounce) packages chopped pitted dates
• 1 cup flaked coconut
• 2 cups chopped pecans

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease two 9x5 inch loaf pans.
• in a large bowl, cream together the margarine and sugar until light and fluffy. stir in the eggs one at a time, beating well with each addition.
• in a separate bowl, sift together flour, salt and baking powder. in a third bowl, combine the buttermilk, baking soda, vanilla extract and maraschino cherry juice.
• stir the milk mixture and flour mixture alternately into the egg mixture until a soft batter is formed. fold in cherries, chocolate chips, dates, coconut and pecans. pour batter into prepared pans.
• bake in preheated oven for 90 to 120 minutes, until loaves are firm and a toothpick inserted into the center of each loaf comes out clean.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Conga Squares

Ingredients

• Servings: 14
• 2 cups packed brown sugar
• 2/3 cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons water
• 1 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

• in mixing bowl: measure 2 cups brown sugar, vegetable oil, and eggs. cream on medium for 3 minutes. add vanilla. slowly add white flour and baking powder and salt. add baking soda mixed in hot water separately.
• add chocolate chips, and walnuts if desired. (or substitute coconut, nuts, or butterscotch chips.)
• pour batter into a 14 x 17 inch pan. bake for 10 minutes at 400 degrees f (205 degrees c) until just golden. take out of oven just before you think they are done. they cool in the pan. cut and serve. try nutmeg and lemon flavoring for variety, reduce lemon to 1 teaspoon.

Willard Family German Chocolate Cake

Ingredients

• Servings: 1
• 1 (4 ounce) package sweet baking chocolate (such as baker's german's sweet chocolate®) - broken into pieces
• 1/2 cup boiling water
• 1 cup margarine, softened
• 2 cups white sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 2 1/2 cups sifted all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup evaporated milk
• 1 cup white sugar
• 3 egg yolks
• 1/4 cup margarine
• 1 teaspoon vanilla extract
• 1 1/3 cups sweetened flake coconut
• 1 cup chopped pecans

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 8-inch cake pans and line bottoms with parchment paper.
• place the chunks of chocolate into the boiling water and stir until the chocolate has melted; set aside to cool. in a large bowl, beat 1 cup of softened margarine with 2 cups of sugar with an electric mixer until light and fluffy. stir in 4 egg yolks, one at a time, beating well after each addition. beat in 1 teaspoon of vanilla extract and the chocolate-water mixture until thoroughly blended.
• sift the flour, baking soda, and salt into a bowl. beat the flour mixture into the liquid ingredients, alternating with buttermilk, in 3 or 4 additions. beat until batter is smooth, about 1 minute.
• in a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when the beaters are lifted straight up. gently fold the beaten egg whites into the batter, keeping as much volume as possible. pour the batter into the prepared cake pans.
• bake in the preheated oven until the cakes have browned lightly and a toothpick inserted into the center of a cake comes out clean, 35 to 40 minutes. allow the cakes to cool in pans before removing.
• to make frosting, pour the evaporated milk into a large saucepan, and mix in 1 cup of sugar, 3 egg yolks, 1/4 cup of margarine, and 1 teaspoon of vanilla extract. bring to a boil, reduce heat to medium, and cook until thickened, stirring constantly, about 12 minutes. remove from heat, and mix in the coconut and pecans, beating the frosting until cooled and spreadable. frost and fill the cake with the coconut frosting.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Shanibars

Ingredients

• Servings: 6
• 1 cup chopped dates
• 3/4 cup peanut butter
• 1/2 cup flaked coconut
• 3 tablespoons unsweetened cocoa powder
• 1 pinch salt (optional)

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. cover, and blend until smooth, about 4 minutes. the mixture will be very sticky.
• press the mixture into a loaf pan lined with waxed paper. refrigerate for 30 minutes. remove the chilled mixture from the pan and slice into 6 bars. wrap each bar in foil and refrigerate until serving.

Minute Chocolate Mug Cake

Ingredients

• Servings: 2
• 1 large egg
• 1/4 cup white sugar
• 1 pinch salt
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter, melted
• 1 tablespoon vegetable oil
• 1/8 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut
• 2 tablespoons toasted sliced almonds
• 1 1/2 tablespoons miniature semisweet chocolate chips
• 3 tablespoons milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon confectioners' sugar
• 1/4 teaspoon unsweetened cocoa powder, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 17 mins


• whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
• place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. pour flour mixture over batter and whisk just until you can't see visible flour.
• divide batter evenly between 2 coffee cups. gently tap the cups on a work surface to eliminate air .
• place cups into microwave oven, one at a time. microwave each cup on high for 45 seconds. nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. cooked cake will collapse after microwaving. remove from oven and let cool 2 to 3 minutes.
• lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. place each coffee cup a saucer and serve.

Japanese Fruit Cake I

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 1/2 cups chopped raisins
• 3/4 cup chopped almonds
• 4 tablespoons grated orange zest
• 1 cup fresh orange juice
• 4 cups flaked coconut
• 2 cups white sugar
• 1 cup boiling water
• 1 teaspoon cornstarch
• 1 recipe seven minute frosting (from recipe link)

Recipe

Preparation Time: 50 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour three 9 inch round cake pans.
• cream together butter, 2 cups sugar, eggs, and vanilla.
• sift together flour, baking powder, and salt. add flour mixture alternately with milk into egg mixture. divide batter into 3 parts. fill two pans with plain batter. add spices, raisins, and nuts into remaining batter, and pour batter into third pan.
• bake for 25 minutes, or until done. cool layers on wire racks.
• mix together orange juice and rind, 2 cups coconut, 2 cups sugar, boiling water, and cornstarch in a 2 quart pan. bring to a boil, and cook until mixture falls in lumps from a spoon. put layers together with filling, placing spiced layer in the center. ice cake with seven minute frosting, and cover with remaining coconut.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

lemon wow cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.5 ounce) package instant coconut cream pudding mix
• 1 teaspoon dried tarragon
• 1 cup lemon-lime flavored carbonated beverage
• 1/3 cup lemon juice
• 4 eggs
• 2/3 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 10 inch bundt pan.
• in a large bowl, stir together cake mix and pudding mix. crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. beat on low speed until blended. scrape bowl, and beat 4 minutes on medium speed. pour batter into prepared pan.
• bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pan for 10 minutes, then turn out a wire rack and cool completely.

Japanese Fruitcake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 pound raisins
• 1 cup butter
• 2 cups white sugar
• 6 eggs, separated
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1 cup milk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 2 cups white sugar
• 1 1/2 cups hot water
• 4 teaspoons all-purpose flour
• 1 lemon -- peeled, seeded and minced
• 2 large orange, peeled, sectioned, and cut into bite-size
• 1 pound flaked coconut
• 1 cup pecan halves
• 1 cup maraschino cherries, halved

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• dedge the raisins in 1 cup flour.
• preheat oven to 350 degrees f (175 degrees c). butter and flour two 9 inch round pans.
• sift together the flour, baking powder, cinnamon, clove, and nutmeg.
• in a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. mix in flour mixture in parts alternately with milk. stir in coconut, pecans, and raisins.
• in a clean bowl, beat egg whites until stiff peaks form. fold into batter, and then pour batter into prepared pans.
• bake for 25 minutes, or until done. cool layers on wire racks.
• in a medium saucepan, combine the sugar, water, flour, lemon and orange. cook over medium heat until thickened. stir in coconut and cook for 2 minutes. allow to cool, and then ice cake. alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.

no-bake chocolate coconut cookies

Ingredients

• Servings: 2
• 3 cups quick cooking oats
• 1 cup sweetened flaked coconut
• 2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup margarine

Recipe

Preparation Time: 30 mins Ready Time: 1 hr


• line a baking sheet with waxed paper.
• mix oats and coconut in a large bowl until thoroughly combined.
• stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. bring to a boil and cook for 2 minutes, stirring constantly. pour over the oats and coconut and quickly mix to coat. drop by tablespoon prepared baking sheet; let cookies cool and harden. store in an airtight container.

Orange Slice Cake Ii

Ingredients

• Servings: 1
• 1 cup butter
• 2 cups white sugar
• 4 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 3 1/2 cups all-purpose flour
• 1 pound dates, pitted and chopped
• 1 pound orange slices candy, chopped
• 2 cups chopped walnuts
• 1 cup flaked coconut
• 1 cup fresh orange juice
• 2 cups confectioners' sugar

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease and flour one 9x13 inch baking pan.
• cream the butter and the sugar together until light and fluffy. add the eggs, one at a time beating after each addition.
• dissolve the baking soda in the butter milk and add it to the egg mixture, beating well.
• in a large bowl mix the flour, dates, candy, nuts and coconut. mix to coat. add the flour mixture to the creamed mixture and combine well. dough will be very stiff and may require mixing with your hands. place dough into the prepared pan.
• bake at 250 degrees f (120 degrees c) for 2 1/2 to 3 hours. mix the orange juice and confectioners' sugar together and pour over the hot cake. let cake stand in pan overnight before serving.

Chocolate Coconut Empanadas

Ingredients

• Servings: 18
• 1/2 cup unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/3 cup ghirardelli unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ancho chile pepper (optional)
• 1 large egg
• 1 3/4 cups all-purpose flour
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/4 cup sweetened flaked coconut
• water
• 1 teaspoon shortening
• sweetened flaked coconut, toasted* (optional)

Recipe

Preparation Time: 30 mins Cook Time: 9 mins Ready Time: 2 hrs 39 mins


• in a large bowl, combine butter and cream cheese. beat with an electric mixer on medium to high speed for 30 seconds. add powdered sugar, ghirardelli® unsweetened cocoa, cinnamon, salt, and, if desired, ground ancho chile pepper. beat until combined, scraping bowl occasionally. beat in egg until combined. beat in as much of the flour as you can with the mixer. stir in any remaining flour with a spatula or wooden spoon. divide dough in half. cover and chill about 2 hours or until dough is easy to handle.
• for filling, in a small bowl, combine the 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and the 1/4 cup coconut.
• preheat oven to 375 degrees f. line two baking sheets with parchment paper or foil; set aside. on a lightly floured surface, roll half of the dough at a time until about 1/8-inch thick.** using a 3-inch fluted or plain round cookie cutter, cut out dough. place circles on the prepared baking sheets. place a heaping teaspoon of the filling in center of each circle. lightly brush edges of the circles with water. fold each circle in half; gently press edges to seal. save dough scraps and re-roll, chilling dough, if needed.
• bake for 8 to 9 minutes or until edges are firm. transfer cookies to a wire rack; cool.
• in a small microwave safe bowl, combine the 1/2 cup ghirardelli 60% cacao bittersweet chocolate baking chips and the shortening. microwave on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. spoon chocolate mixture into a large self-sealing plastic bag. snip off corner; drizzle chocolate over empanadas. if desired, sprinkle with toasted coconut. let stand until chocolate sets. enjoy immediately or store in an airtight container at room temperature for up to 3 days. for longer storage, freeze undecorated empanadas for up to three months. to serve, thaw; drizzle with chocolate and let stand until firm.

bexx bars

Ingredients

• Servings: 16
• 1/2 cup butter
• 1/4 cup white sugar
• 5 tablespoons powdered chocolate drink mix
• 1 1/2 teaspoons vanilla extract, divided
• 1 egg, beaten
• 1/2 (9 ounce) box whole-wheat crackers (such as triscuit original®), crushed
• 3/4 cup unsweetened flaked coconut
• 3 tablespoons butter, softened
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 2 cups semisweet chocolate chips
• 1/2 teaspoon margarine

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 2 hrs 30 mins


• grease an 8-inch springform pan.
• melt 1/2 cup butter in a saucepan over low heat; whisk white sugar and chocolate drink mix into butter until smooth. remove saucepan from heat; whisk in 1 teaspoon vanilla and beaten egg. stir crushed crackers and coconut into chocolate mixture. press mixture into the bottom of prepared pan. refrigerate until set, about 30 minutes.
• beat 3 tablespoons butter and confectioners' sugar with an electric mixer in a bowl until smooth; stir in milk and remaining 1/2 teaspoon vanilla. spread icing mixture evenly over chocolate-cracker mixture; refrigerate until set, about 30 minutes.
• melt chocolate chips with margarine in a saucepan over low heat; whisk until smooth. pour chocolate mixture over icing layer; smooth with a spatula. refrigerate bars until set, about 1 hour. serve cold or at room temperature.

Vancouver Island Cookies

Ingredients

• Servings: 45
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 1/2 tablespoons ground cinnamon
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 2 pinches salt
• 1 cup margarine, softened
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 3 tablespoons molasses
• 1 tablespoon vanilla extract
• 1 1/2 cups quick cooking oats
• 1 cup sweetened flaked coconut

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 37 mins


• preheat oven to 350 degrees f (175 degrees c). grease 2 baking sheets.
• whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
• beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat egg, molasses, and vanilla into butter mixture until blended. stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
• roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
• bake in the preheated oven until edges are lightly browned, about 12 minutes. allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

no bake chocolate chews

Ingredients

• Servings: 60
• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup half-and-half
• 1 tablespoon light-color corn syrup
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• 2 cups quick-cooking rolled oats
• 1 cup sweetened flaked coconut
• 1/2 cup coarsely chopped almonds

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• line two extra-large baking sheets with waxed paper; set aside. in a large saucepan, bring sugar, butter, half-and-half, and corn syrup to a boil, stirring to dissolve sugar for 3 to 4 minutes. remove from heat. stir in ghirardelli® 60% cacao bittersweet chocolate baking chips, vanilla, and, if desired, almond extract. stir until the chocolate melts and the mixture is smooth. stir in oats, coconut, and almonds.
• drop the mixture by rounded teaspoons the prepared baking sheets. let stand at room temperature for about 1 hour or until set.
• enjoy immediately, refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

pear and apple coffee cake with walnut topping

Ingredients

• Servings: 1
• 1 teaspoon coconut oil, melted
• topping:
• 3/4 cup chopped walnuts
• 3 tablespoons raw honey
• 1 teaspoon ground cinnamon
• 2 tablespoons coconut flour
• 1/4 cup cold unsalted butter, cut into cubes
• filling:
• 2 pears, peeled and thinly sliced
• 1 apple, peeled and thinly sliced
• 2 teaspoons lemon juice
• 1/2 cup unsalted butter, softened
• 1/4 cup raw honey
• 5 eggs
• 3/4 cup coconut flour
• 3/4 cup coconut milk
• 1/4 cup arrowroot powder
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). wrap the bottom of a springform pan in aluminum foil and grease entire pan with coconut oil.
• stir walnuts, 3 tablespoons honey, and cinnamon together in a bowl.
• pour 2 tablespoons coconut flour in a bowl; cut 1/4 cup cold unsalted butter into flour until mixture resembles coarse crumbs. stir walnut mixture into butter mixture.
• stir pears, apples, and lemon juice together in a bowl.
• beat 1/2 cup softened unsalted butter, 1/4 cup honey, and eggs together in a bowl. whisk coconut flour, coconut milk, arrowroot powder, vanilla extract, baking powder, baking soda, and sea salt into egg mixture until a smooth batter.
• pour 1/2 the batter into the springform pan. spread pears and apples in a layer over the batter. pour remaining 1/2 the batter over apples and pears; top with walnut mixture.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. cool for 10 minutes before running a butter knife around the edge of the cake and loosening the springform. cool for 1 hour.

cape breeze

Ingredients

• Servings: 1
• 1 (1.5 fluid ounce) jigger coconut flavored
• 2 fluid ounces cranberry juice
• 2 fluid ounces grapefruit juice
• 1/2 teaspoon superfine sugar

Recipe

Preparation Time: 3 mins Ready Time: 3 mins


• in a glass over ice, combine coconut , cranberry juice, grapefruit juice and sugar. stir.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Guinataan Chicken Adobo

Ingredients

• Servings: 6
• 4 1/2 pounds chicken leg quarters
• 3/4 cup white vinegar
• 3/4 cup water
• 1 teaspoon white sugar
• 1/4 cup soy sauce
• 2 bay leaves
• 1 teaspoon whole black peppercorns, crushed
• 1 onion, chopped
• 2 cloves garlic, crushed
• salt to taste
• 1 (14 ounce) can coconut milk

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. reduce heat to medium-low and cook at a simmer for 30 minutes.
• remove the chicken to a large serving platter and set aside. increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. season with salt; stir the coconut milk into the mixture. cover and cook until the coconut milk appears oily, about 10 minutes. pour the mixture over the chicken to serve.