No-bake Oatmeal Coconut Bars

This probably won't come as a groundbreaking statement to most of you, but it is hot. With temperatures passing 90 F almost every day, and without the advanced modern technology of... air conditioning, I'm not jumping to turn the oven on. But, my sweet tooth hasn't waned with the rising temperatures, so no-bake recipes have major appeal. And this bar cookie with oatmeal, coconut and chocolate fits the bill perfectly. 

Marbled Coconut Bread and adapting

There are still a whole bunch of delicious recipes I have to share with you from my pre-move days, but I wanted to tell you about this one first. A simple, homey and uncomplicated cake, this marbled coconut bread is the first thing I have baked in my newly adopted kitchen, a place that is, well...not without restrictions.

Tropical Loaf Cake

Do you like pina coladas? And getting caught in the rain? While I'm more likely to answer yes to the second question than the first, I can certainly get behind this tropical loaf cake made with fresh pineapple and fragrant toasted coconut. Sorry, I'm missing the rum. 

Coconut Lace Cookies

These are really way more candy then they are cookie. But I'll call them a cookie anyway, since they're cookie-shaped. These lace cookies are oat and flour-free, which makes them perfect for Passover and those who eat a gluten-free diet. 

Chocolate, Raspberry and Coconut Hamantaschen

It's that time of year again...Purim! For my gentile friends, this Jewish holiday, coming up on March 20, is a day of festivities filled with costumes, gifting of food and a big, festive meal. It is also traditionally marked by eating triangle shaped cookies, commonly known as hamataschen. 

Coconut Grapefruit Cupcakes

Winter can be a dead time for fruit desserts. No juicy pies or sweet cobblers. And while I've been getting pie with pears and apples and even cranberries, sometimes you just crave something lighter, and sweeter and more delicate. Which is why the second I saw this recipe for Coconut Grapefruit Cupcakes, I knew I would be making it soon, despite the remarks from friends and family..."coconut what?" 

Coconut Toffee Chew Bars

There are all sorts of bar cookies - ones filled with chocolate, fruit, jams, peanut butter - and they're all delicious. But these bar cookies? These are like candy. Completely addictive. Just try to have only one.

Chewy Lime Sugar Cookies

I love coconut. In cookies and bars and macaroons and anything in between. And I love these cookies. But you know who else loves these cookies? People who don't love coconut.
In this cookie the coconut is not an overpowering flavor, but it's a way to make the cookie even chewier and more delicious.
The cookies are lime flavored, and they call for lime zest and lime juice. Juice I had, zest I did not, but still I forged on. Some samplers of these cookies said that they couldn't really taste the lime, and others said they could. Next time, I'll get the zest.
These cookies call for toasted coconut, which I would strongly recommend doing, both for the kitchen scenting side bonus and the added flavor and texture it gives to the cookies. To toast, spread your coconut out on a rimmed baking sheet and place in the oven on 350 F. Check and stir every few minutes, as they can burn quickly.
Tip of the Day: If you're looking to halve a recipe that calls for an odd number of eggs, when you get to the "half" beat the egg a little and pour half the mixture in, so you get an equal amount of yolk and white.

Recipe: (from My Baking Addiction)

1 cup (2 sticks) butter or margarine, softened
1 1/2 cups sugar
1 egg
1/2 tsp vanilla extract
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Zest of one large lime, finely minced
3 tbsp lime juice
½ cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Beat the butter and sugar together until light and fluffy.
Beat in the egg, then the vanilla, lime juice and lime zest.
Blend in the flour, baking powder, baking soda, salt and coconut.
Roll teaspooonfuls of dough into a ball and roll in sugar.
Place on a parchment paper lined cookie sheet and bake on 350F for 8 to 10 minutes, until just starting to brown.
Let sit before two minutes before moving to racks to cool.

Chocolate Chip Coconut Macaroons

I'm baaaaaaaackkkkkkk. 

Hole in my house withstanding, I am in the kitchen, matzah flying, with Passover treats finally coming out of the oven. 

As I mentioned last week, I am a lover of the canned, dense Manischewitz macaroons. But I knew I could do better. And I did. 

These macaroons start with my favorite scent - toasted coconut. Seriously, this stuff makes the whole kitchen smell amazing. I would make it for this purpose alone. 

Anyway the whole recipe is insanely easy - just the egg whites and sugar and coconut - plus the chocolate chips if you want - they're not mandatory. Or you could sub in chopped nuts, dried fruit, whatever you desire. 

You just beat up the egg whites and sugar, dump the coconut on top and mix it in. 

These are crispy on the outside, but still moist on the inside and every coconut lover's dream. 

Tip of the Day: If you need sweetened coconut and can only find unsweetened - do not despair. Up the sugar content of the recipe as needed - estimate 1/2 cup for every 12 ounces coconut. 

Recipe: 

Chocolate Chip Coconut Macaroons (adapted from Joy the Baker)

12 ounces coconut (mine was dessicated - you can ground shredded or leave it as is)

4 egg whites

pinch of salt

1/2 to 1 cup sugar

1 cup chocolate chips

Note: If you're using sweetened coconut - keep the sugar at 1/2 cup, if not, up it as you desire, I used about 1 cup total. 

Spread the coconut out on a rimmed baking sheet, and toast on 350 F, checking every five minutes, until most of the coconut in browned. Let cool. 

Beat the egg whites and salt until they begin to stiffen. Gradually add in the sugar, until egg whites are stiff and shiny. Fold in the coconut and chocolate chips. 

Drop by tablespoonful (I formed mine in the bowl of a tbsp measurement) on to parchment paper lined baking sheets. Bake on 350 F for 10 to 15 minutes, until golden brown.

Makes about 50 cookies. 

Coconut Strawberry Bars

As I've mentioned before, I love coconut. But I'm just about the only one I know. Well, not only, but most of my friends are family are not fans. So I don't make it all that often, but sometimes, I just have to break it out.
Yes.
I cut these in to little squares, but that just resulted in me eating about 15 of them.
I actually screwed this recipe up, because I was supposed to bake the base of the cookie first, before adding the topping, but I totally forgot, and then it was too late. I adjusted the time and temperature for baking, and I honestly can't see how it would have made much difference. These were delicious.

Tip of the Day: In most supermarkets, you can purchase both sweetened and unsweetened coconut. In general, stick with what a recipe says, but they can be quite easily interchanged with each other, without adjusting anything else in the recipe.

Recipe: (from Bars & Squares)
Crust:
1 1/4 cups flour
1/4 cup sugar
1/2 cup cold butter or margarine, cubed
3 tbsp cold water

Topping:
1/3 cup jam
2 eggs
1/2 cup packed brown sugar
2 cups sweetened flaked coconut

Combine the flour and sugar.
With a pastry blender or the tips of your fingers, cut in the butter until coarse crumbs are formed.
Add in water and mix until moistened.
Press dough in to a greased, 9 inch square pan.
Bake base, 10 to 12 minutes at 425 F.
Spread jam evenly over crust.
Beat the eggs until frothy. Add in sugar, and continue to beat until mixture is thick.
Stir in coconut.
Drop by teaspoonfuls over the jam and carefully spread to cover.
Bake 25 to 30 minutes on 350 F (notice the temperature change).

Coconut Shortbread Cookies

I love coconut. I unabashedly, unequivocally love coconut. But I know many people do not share my sentiments. And I'm here to tell you: you're missing out.
These buttery, light coconut shortbread cookies were completely addictive. I could have eaten 20. By which I mean 40.
Though the recipe called for the dough to be rolled out and then cut in shapes, I found that near impossible to accomplish. Instead I pinched off small pieces of the dough, rolled them in to balls and flattened them on the baking sheet. It worked just fine.
Possibly the only thing better than biting in to one of these cookies is the unbelievable smell the toasted coconut gave my whole, tiny apartment. It was heaven.
Tip of the Day: If any cookie dough proves difficult to roll out or work with, a quick stint in the freezer or fridge will likely make it more manageable. And keep your dough there in between batches as well.

Recipe: (via Epicurious)

1 cup unsweetened shredded coconut
1 1/2 cups (3 sticks) butter or margarine, softened
1 cup plus 1 tablespoon sugar
1 1/4 tsps kosher salt
1 tsp vanilla
2 2/3 cups flour

Spread the coconut on a rimmed baking sheet. Toast in the oven on 325 F for 6 to 8 minutes.
Be careful, or it will burn.
Beat the butter and sugar together.
Stir in the salt and vanilla.
Beat in half the flour at a time, then mix in the toasted coconut.
Refrigerate or freeze the dough for at least an hour.
Either roll out the dough and cut in to circles or roll into balls and flatten on baking sheet.
Bake on 325 F for about 20 minutes, until golden brown.
Cool on the sheets for ten minutes, then transfer to a wire rack.

Makes about 80 cookies. I halved it.