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.

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.

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.

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.

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.

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.