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Tag Archives: coconut

Dark Chocolate Almond Bites

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These little clusters of almond, coconut and dark chocolate will satisfy your sweet tooth without wrecking your diet!

I’ve been trying to eat healthier this year, and so far I’m doing really well (even with a baking blog!). My friend Laura and I walk each day and when we do we talk a lot about things we crave that could be made healthier. She was telling me that she craves chocolate so much that she takes a few dark chocolate chips and adds some almonds for a snack each night. I was in the process of making some coconut cut-out cookies and I had extra toasted coconut. We started brainstorming ways to make a cookie with relatively low calories and carbs. This is the result 🙂 They are delicious (!!) and as far as I can tell, they are about 85 calories each and 6 carbs. Which is perfect. Just perfect.

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They aren’t very pretty- but who needs pretty when you can have yummy and relatively healthy? 🙂

Here’s how we made them: (printable recipe here)

INGREDIENTS:

  • 1 cup of toasted coconut (buy it toasted, or toast your own…)
  • 1 cup of lightly salted, roasted almonds
  • 2 plain rice cakes
  • 1 cup of dark chocolate chips

DIRECTIONS:

  • Place toasted coconut and almonds in a food chopper and chop to small pieces. Place in a mixing bowl.
  • Crumble up the 2 rice cakes into very small pieces and add to bowl.
  • Melt chocolate chips, and pour them over the top of mixture. 
  • Stir until well-blended and then use a medium cookie scoop to spoon out evenly-sized cookies onto a parchment paper- covered cookie sheet. (My batch made 22, and calories and carbs were calculated accordingly.)
  • Place cookie sheet in refrigerator until cookies harden up. Enjoy! 

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My thoughts: These are really, really good. I bagged mine up in individual cello bags and tied them shut with a twist tie. That way, I wasn’t tempted to eat more than one at a time! These are a perfect “gotta have some chocolate” treat. Lots of protein from the nuts, healthy oils from the coconut, and a little bit of crunch from the rice cakes. Enjoy! ~r

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Other yummy (slightly less healthy!) cookie recipes here at Easybaked (click on a photo to see the recipe):

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Chocolate Covered Coconut Cut-out Cookies

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coconut-cookie-cut-outsCrunchy bits of toasted coconut make these cut-out cookies one of my favorite cookie recipes ever!

I love coconut! It reminds me of sunshine and beaches and (for some weird reason) Easter. Well, it isn’t Easter yet, but you can practice up so you are ready next month!

Story time!!!!! Last Christmas I made shortbread cookies with really cute little Christmas chocolates on top. The mold I used was made by Silikomart in Italy, and I got them on Amazon. I loved that they were a thin mold- so they added a cute bit of chocolate to a cookie without being too much chocolate. I looked for other varieties and found these ADORABLE winter animal ones. Cute little foxes, and hedgehogs?? I had to find them!

fox cookies  hedgehog cookies

I found them on Ebay and ordered them- but they sent me the wrong ones…from Italy… and then told me afterward that they were out of stock.

Sigh.

The only other place I found these was on a website out of Poland- that only ships to Poland. But I have friends in Poland, and long story short, I just got these in the mail with a fun note and a Polish chocolate bar.

I’m telling you this so that you won’t think it is easy to get this particular mold. Silikomart has a lot of other molds on Amazon (they call these chocolate tags)- so hopefully you can find one you like and make similar cookies to these. Of course, if you live in Poland…or Italy…. 🙂

moose cookies beaver cookies

Here is how we made these: (printable recipe for the cookies here)

INGREDIENTS: (makes about 48 small cookies)

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 2 teaspoons of coconut flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of shredded sweetened coconut (or one cup of toasted, chopped coconut)
  • 2 bags of Wilton Candy Melts in dark chocolate
  • Edible shimmer dust (if desired)

DIRECTIONS:

Start by making your chocolate tags.

  • Set mold on a small cookie sheet so it is easy to move.
  • Melt candy melts in a bowl in the microwave. Stir every 30 seconds until smooth.
  • Spoon melts into a zip-top bag. Clip a corner and squeeze chocolate out and into mold. Tap on counter to flatten out into mold and remove bubbles Photo of this here.
  • Place in freezer for about 5-10 minutes and then pop out of mold onto clean and cool surface.
  • Repeat 2 more times (so you have 48 pieces)
  • Use a food-grade paint brush to add a little edible color and shimmer to these (if desired!)

Then toast your coconut.

  • While you are waiting for these to harden, preheat oven to 350F degrees and spread 2 cups of coconut out in a baking dish.
  • Bake for about 10 minutes, stirring every 2-3 minutes and watching closely. Coconut toasts fast- so be careful not to burn it!
  • Cool coconut to room temperature and then place in a food chopper and chop it up fine. Set aside.

Finally, make your cookies.

  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and coconut flavoring and mix well.
  • Add all dry ingredients except coconut and mix until able to knead into a firm ball of dough.
  • Add coconut and knead it in.
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness (I made them fairly thick)
  • Cut into rectangles just a little bigger than the size of the molds you use on top and place on a parchment-paper covered baking sheet.
  • Bake at 350F degrees for 8-10 minutes and slide off the cookie sheet (leaving on parchment paper) to cool.
  • While the cookies are still warm, set a chocolate on top and then let them cool completely. The entire chocolate will get soft. It won’t lose it’s shape, but if you touch it before it hardens back up you will make a mess 🙂 
  • Allow cookies and chocolate to cool completely (a couple of hours)
  • Enjoy!

Coconut cut-out cookies

My thoughts: I love coconut, I love coconut and chocolate together, and I think these are simply the cutest little chocolate molds ever! Please Silikomart— sell more things in the US!!! Your stuff is SO fun!!! 🙂 I hope you get a chance to try these yummy little cookies out- I think you will love them!!!!  ~r

coconut-cut-out cookies

Plus, if you don’t want to bother with the molds, you can cut these cookies into any shape and just drizzle them with the candy melts! Less fuss…same amazing cookies. I totally did a few- just so you can see 🙂

Coconut cut-out cookies

Other favorite coconut recipes here: (click on a photo to see the recipe)

Creamy Coconut CheesecakeCoconut Cupcakes!!Coconut Brownie CupsChocolate coconut cookies

Hairy Monster Oreo Pops

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These fuzzy Oreo monsters aren’t TOO scary- and they taste delicious!

Oh Oreo Pops… I love you! So many possibilities and so little time! Aren’t these so cute? They remind me of the little pom-poms with eyes that we used to put on the tops of pencils. Yes..pencils…back in the olden days when we used paper 😉

In any case- these are perfect for Halloween and even for just fun fuzzies at kids parties! The only requirement??? You need to like coconut!  I know that eliminates a few of you out there…but believe me- if you like coconut, you will LOVE these! Coconut plus Oreos?? Bam!

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Here’s how we made these fun little guys: (printable recipe available here)

INGREDIENTS: (for about 24 cookies)

  • One package of Double Stuff Oreos
  • Wilton’s Candy Melts– you need about a bag and 1/2- so if you do all three colors you need 1/2 bag of each.
  • Candy eyes
  • About 3 cups of shredded, sweetened coconut
  • Food coloring in desired shades
  • About 24 lollipop sticks

DIRECTIONS: (if you’ve never made Oreo Pops, check out our tutorial here)

  • Place coconut in small zip-top bags and add food coloring in desired shades. Zip bag shut and shake and squeeze until coconut is completely colored. Set aside.
  • Twist apart all of your Oreos.
  • Melt your candy melts in the microwave in 30 second increments, stirring in between, until melted and smooth.
  • Dip the end of a lollipop stick into the melts, spread a little on the top of the white filling of the Oreo and then press the stick into the white filling.
  • Place the top of the Oreo back on so that the stick is in the middle with the filling.
  • Do this for all the Oreos, and set them on a large plate or cookie sheet to FREEZE for about 10 minutes.
  • Hold a chilled pop by the stick, and spoon candy melts (in desired color) over the top, bottom and sides of the Oreo.
  • Tap stick against the side of the bowl to get extra melts off, and gently pull the bottom of the Oreo along the edge of the bowl, scraping off excess melts.

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  • Set Oreo on parchment paper to harden- but before it hardens, sprinkle a generous amount of coconut on the top of the candy melts, and gently press it up against the sides.
  • When all Oreos of a given color are dipped and covered, take the remaining candy melts and use a dab on the back of each candy eye-ball to “glue” these on top of the coconut. I used a toothpick to add this dab of candy melt to the eyeball.
  • Continue until you have all colors finished. Allow Oreo pops to completely harden (a couple of hours). You can freeze them to speed up this process. 
  • The BEST way to serve these is to wrap them in cello bags and tie them with a ribbon. This keeps all that coconut in place (and not all over the other colors of coconut!)

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hairy-monster-oreo-pops

My thoughts: These are quick, but a little messy to put together, They are adorable and delicious though– so well worth the effort in my opinion!!! I liked them even better after a couple of days- when the coconut gets a little firmer in texture from sitting out and it’s less oily. These will keep for at least a week (maybe longer?) when wrapped up in cello bags. I do hope you get a chance to try them!  Enjoy!!  ~r

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We specialize in making kids smile here at Easybaked. Here are a few more ideas: (click on photo to see recipe)

Cookie Monster OreosFish Pond CupcakesTepee CupcakesPile of Cupcakes!

Key Lime Cookie Bars

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These delicious cookie bars have white chocolate and coconut on the bottom and key lime pie filling with whipped cream on top.  Such a refreshing treat for summer!

I love key lime pie. I love cookies. These smash those two worlds together into a sweet and tart summer dessert! Love it!

Key Lime Cookie Bars

Here’s how we made it: (printable recipe)

INGREDIENTS:

Cookie base:

  • 1 box of yellow cake mix
  • 1/3c. oil
  • 2 eggs
  • 1 cup of white chocolate chips
  • 1 cup of shredded coconut
  • 1/2 cup graham cracker crumbs

Key lime topping:

  • 1 cup of lime juice
  • 1 egg
  • 1 can (14oz) of sweetened condensed milk
  • One tub of cool whip, or 2 cups of whipping cream, whipped.

DIRECTIONS:

  • Preheat the oven to 350F degrees
  • In a mixing bowl, combine cake mix, oil and eggs well.
  • Add chips, coconut and graham crumbs, and mix together with clean hands until well- combined.
  • Press mixture into a greased cake pan and bake for 10 minutes at 350F degrees.
  • While this is baking, make key lime topping.
  • Mix together lime juice, condensed milk and one egg until well combined.
  • Pour over partially baked cookies and return to oven for another 20 minutes.
  • Cool completely and top with whipped topping, sprinkle with  graham crumbs, if desired.
  • Chill until serving, but allow dessert to return to room temperature before serving.
  • Enjoy!

Key Lime Cookie Bars4My thoughts: Sweet and fruity and white chocolatey….what is not to like here??? I love the sweet and tart balance of these little desserts and they just LOOK like summer! Enjoy! ~r
Key Lime Cookie Bars1

Other refreshing summer treats: (click on a photo to see the recipe)

Caramel Gelato!!!Kool Aid PieRaspberry Lemon Cream Cups!!!Root Beer Float Cupcakes!!!

 

 

Homemade Mallo Cups

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Mallow Cups

Dark chocolate and toasted coconut cups filled with creamy sweet marshmallow-  YUM!

Last week we featured one use for silicone baking cups, and even gave two sets of them away! This week is another idea for these cups. If you missed the story last week, I was sent a set of these silicone cups to try out as an apology for a designer that stole one of my photos and used it in the product packaging of these cups. The cups I am using are Baketown Girls Silicone Baking Cups, and can be found on Amazon.com.

I was a little doubtful about the practicality of these cups (especially when I thought of doing cupcakes in them), but I’m having fun experimenting with the possibilities! I’m sure this won’t be the last recipe on Easybaked using these silicone cups.

Have you ever had Mallo Cups?

Mallo-Cup-Wrapper-SmallDear me, they are amazing. They are considered the very 1st candy cup created, and they were one of my favorite childhood treats. They are a little hard to find these days, so I thought I’d re-create them. They are actually not very hard to make.

Mallo Cups

Here’s how we put them together. (printable recipe)

INGREDIENTS: (makes about 12 cups)

  • 2 bags of Wilton’s Candy Melts (if you want a little better chocolate, try Country Kitchen chocolate. It’s a touch more expensive, but truly better in flavor (click here). )
  • 1 cup of toasted coconut (to toast refer to instructions here)
  • One large jar (13 oz) of Jet-Puffed Marshmallow Creme

DIRECTIONS:

  • Set 12 silicone liners on a cookie sheet with edges.
  • Melt one bag of candy melts in a bowl in the microwave in 30 second increments, stirring between until smooth.
  • Spoon carefully into a large zip-top bag and seal well.
  • Clip a corner off the bag of chocolate and pipe a little chocolate (about 1 tablespoon) into each cup.
  • Tip and/or tap each cup until chocolate covers the entire bottom of the cup.
  • Refrigerate for about 5 minutes until hard.
  • Carefully spoon marshmallow into a second zip-top bag and seal well.
  • Clip a corner off this bag and pipe a dollop of marshmallow into the center of each cup- do not let it touch the sides.
  • Use bag of melted chocolate to carefully pipe chocolate all the way around each dollop of marshmallow- this seals it into the center and keeps it from leaking out. Melt more chocolate, as needed.
  • Refrigerate for about 5 minutes until chocolate is hardened.
  • Melt remaining chocolate and add finely crushed toasted coconut to it (save a bit out to sprinkle on top later if desired)
  • Spoon this mixture into a zip top bag and seal well.
  • Clip a corner and pipe chocolate/coconut evenly over each cup.
  • Sprinkle with toasted coconut, or any decorative topping you desire.
  • Chill until cup is hardened and then peel away silicone cup and enjoy!

Mallo CupsMallow Cups7Mallow Cups5

Not too difficult- and the end result is so much fun (and delicious!)

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My thoughts: These are just fun little treats to put together and they really are so yummy with the crunchy coconut and creamy marshmallow. I even made an Easter batch of them!!! I hope you get a chance to try them! Enjoy!! ~r

Easter Mallow Cups

We love to celebrate spring! Here are some other fun springtime recipes: (click on photo to see recipe)

Koolaid PieFlower Pot OreosRaspberry Lemon Cream Cups!!!Fun fondant cupcake toppers

Pumpkin Guts!

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Pumpkin Guts Dessert!

This delicious coconut cream pie dip is disguised as gooey pumpkin guts (with sliced almond “seeds”)~ a perfect Halloween treat!!

I love carving pumpkins. The smell is my favorite part, it reminds me of being very small and in a homemade costume anxiously awaiting trick-or-treat time. We always carved pumpkins several days earlier, but we lit them on Halloween and all evening the lids would quietly cook in the candle flame, filling the house with an indescribably wonderful scent that still reminds me of childhood whenever I smell it.

I carved a pumpkin for this recipe.

1. To serve this dip in.

2. To use as a reference in coloring this dessert!

Pumpkin Guts!!!!Isn’t it fun?  I savored the smell and enjoyed the squishy guts between my fingers…I even roasted a few seeds and ate them with salt as a reward for getting my pictures taken!

Want to know how to make this yummy fall treat?  It is SUPER easy!  (Printable recipe)

INGREDIENTS:

  • 3 cups of shredded sweet coconut (to desired consistency)
  • 1 cup of sliced almonds
  • 1 box (3.3 oz.) Jello Brand White Chocolate Pudding (instant)
  • Milk (to make pudding according to package)
  • Orange and yellow food coloring
  • Chocolate cookies for dipping!

DIRECTIONS:

  • Make pudding as directed on package and color to desired shade with food colors
  • Place coconut in a large zip-top bag and add the same food colors to the bag. Toss and mix coconut until colored as well.
  • Mix pudding with enough coconut to make a gooey pumpkin consistency.
  • Mix about half of the almonds in, and use the rest to sprinkle on top.
  • Serve with chocolate cookies or graham crackers for that “Almond Joy” taste!
  • Enjoy! 

Halloween dessert!My thoughts:  Well, I love coconut, almonds and chocolate- so this was a given “perfect” dessert for me!  I think it would be fun to serve this with a “murdered” pumpkin, I just didn’t have time to draw a dramatic face and stick a big knife in mine! Serve it up classy, or make it into a funny Halloween treat- either way, it is easy and soooooo yummy!  ~Enjoy!!!!! ~r

Pumpkin Guts!Other fun fall desserts here on Easybaked (click on a photo to see the recipe)

Halloween Swirl Cookies!!!Frosty Candy Corn Dessert!Ginger Maple CookiesSpider Cupcakes!

Piña Colada Cupcakes!

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Pina Colada Cupcakes!

 These pineapple cupcakes are full of coconut and rum flavored happiness.  A perfect pool party treat!

Aren’t these just the cutest little things?  I love the flavor combination of coconut and pineapple, it is such a refreshing taste!  The light whipped frosting on these, combined with the crunch of toasted coconut makes them such a delicious summer treat!  I even added a cute little edible coconut drink topper that I found on Party Pinchers.  So. much. fun!!!!

Pina Colada Cupcakes!!

INGREDIENTS: (printable recipe here)

  • 1 boxed pineapple cake mix (I used Duncan Hines), plus water, oil and eggs to make according to box directions.
  • 5 cups of shredded, sweetened coconut
  • 3 teaspoons of rum flavoring (divided)
  • 2 teaspoons of coconut flavoring
  • 2 sticks (1 cup) salted butter (softened to room temperature)
  • 2 sticks (1 cup) of unsalted butter (softened to room temperature)
  • 3 cups of powdered sugar
  • Decorations (as desired)

DIRECTIONS:

  • Preheat oven to 325F degrees
  • Spread 5 cups of coconut out on a large baking sheet that has edges.
  • Toast in 5 minute increments, stirring with a big spoon to evenly toast (It usually takes me about 20 minutes)
  • Allow coconut to cool, then place in a large zip-top bag, and crush into smaller pieces.
  • Make cake mix according to directions on box, and after it is made, add one cup of crushed, toasted coconut and mix completely into batter.
  • Add 2 teaspoons of rum flavoring and stir completely into batter.
  • Divide batter evenly into 24 cupcake liners placed into tins.
  • Bake according to package directions and cool completely.
  • To make frosting, place butters, coconut flavoring, remaining rum flavoring, and powdered sugar into a large mixing bowl and beat on high for 3 or 4 minutes until very light and fluffy.  Add one cup of crushed, toasted coconut and stir until well blended.
  • Use a spoon or a cookie scoop to place a rounded scoop of frosting on the top of each cupcake.  
  • Place the rest of the crushed coconut into a small bowl, and turn each cupcake upside down into it, pressing coconut into the top and sides of each scoop of frosting.
  • Decorate as desired. I found these cute little edible “coconut cups” on a site called Party Pinching, and I couldn’t resist making them for my pina colada cupcakes!  You just cut the tops off of a Whoppers malted milk ball, put a dab of melted white chocolate and add little flower sprinkles and a bit of string licorice.  FUN!

Pina Colada Cupcakes!Pina Colada Cupcakes!

My thoughts: I really thought these captured the flavors of coconut and pineapple in a perfect combination.  I loved the little crunchy bits of coconut in the cake and frosting.  These are such a festive cupcake and make a perfect refreshing summer or vacation dessert for all ages! 
Pina Colada Cupcakes!Other fun cupcake recipes:

Malted Milkshake CupcakesKey Lime Cupcakes!Brownie Oreo Cookie CupButter beer cupcakes

 

 

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