Tag Archives: Coconut

Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies

My boyfriend came to visit about a week ago and brought some absolutely amazing cookies with him.  He knows I love all things chocolate and that coconut is one of my favorite flavors, so he whipped up these cookies and he agreed to share the recipe with all of you, so without further ado, here’s Luke with a fantastic cookie recipe!


Like Taylor said, I know she has an unwavering love of chocolate, and both of us have been trying out more coconut in our cooking so combining the two into a delicious cookie seemed like a no-brainer!  Toasting the coconut really kicks up the delicious coconut flavor (plus it makes your kitchen smell fantastic) and the melty dark chocolate chunks give it the perfect final touch.


On the topic of toasted coconut, preheat your oven and spread the coconut out on a baking sheet covered in foil.


Bake the coconut until it’s a nice golden brown (and the delightful aroma fills your kitchen).  It’s useful to stir the coconut halfway through.

While the coconut is toasting away in the oven, prepare your dry ingredients.  Mix the flour, baking powder, baking soda, and salt together and set that aside for later.


You can also cream the brown sugar, coconut oil, and butter while the coconut is toasting (don’t forget to stir and mix it!).

Next beat in the egg, coconut extract, and vanilla extract.

By now your coconut should be done so just set that aside to cool.


Take your bar of dark/semisweet chocolate (I went with Ghiardelli because I like to spoil Taylor whenever I can) and break it up into small chunks and set those aside too.


Go ahead and grease two baking sheets (or not, if you’re fancy and have silicone baking mats).

Slowly add the dry ingredients to the creamed sugar/butter/coconut oil mixture.

Add in the chocolate chunks.


And the toasted coconut!


Finally, drop 2″ balls of this delicious cookie dough on your greased baking sheets and then bake – the cookies should  be a bit brown on the edges but plenty soft in the middle.


Set them out to cool and enjoy the wonderful gooey chocolate mixed with the sweet toasted coconut!






Toasted Coconut Chocolate Chunk Cookies

Makes 18 cookies



1 cup sweetened coconut

1 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

3/4 cup packed light brown sugar

2 tablespoons butter

2 tablespoons coconut oil

1 teaspoon vanilla extract

3/4 teaspoon coconut extract

1  egg

1 bar of semisweet or dark chocolate


– Preheat oven to 350 ºF

– Spread coconut on a foil-covered baking tray and bake for 12 minutes, stirring halfway though

– Mix together flour, salt, baking soda, and baking powder

– In a separate bowl cream together the butter, coconut oil, and brown sugar

– Beat the vanilla, coconut extract, and egg into the sugar/butter mixture

– Then slowly mix the dry ingredients into the sugar/butter mixture

– Break the baking bar into 1/2″ square chunks

– Mix the chocolate chunks and toasted coconut into the dough

– Grease two baking trays and drop 2″ balls of dough onto the greased sheets

– Bake the cookies for 10 – 11 minutes at 350 ºF, until the edges start to brown 

Set the cookies on racks to cool and enjoy!


Zucchini Bread with Coconut Brown Sugar Topping

Zucchini Bread with Coconut Brown Sugar Topping

I’ve been pretty busy the last two weeks getting back into the swing of classes and TA-ing, which is why I’ve been MIA on the blog, but have no fear, I’m back with a pretty amazing recipe for you.  I had a giant zucchini in the fridge and I felt like baking this weekend so I decided to make some zucchini bread.  My normal zucchini bread was the first recipe I ever posted on this blog and it’s a pretty delicious recipe (if I do say so myself), but I wanted to jazz up the zucchini bread so I used coconut oil in place of canola oil and added a coconut brown sugar topping, the results were pretty tasty!

czb pan slice

The coconut oil added a nice subtle flavor to the normal cinnamon yummyness of the bread and the coconut and brown sugar topping just made everything even better (I mean, more sugar, what’s not to love?).  While I love fall I can’t believe the summer is over, this recipe is the perfect way to use up any leftover zucchini you might have in the house before moving on to all things pumpkin flavored (prepare yourself, there will be lots of pumpkin recipes coming to the blog soon).

czb piece

First mix the dry ingredients (flour, cinnamon, salt, and baking soda) in one bowl, and the wet ingredients (eggs, coconut oil, sugar, and vanilla – also zucchini, but I’m a dork and took the picture before I added that) in another.

wet and dry

Mix them together.


In a separate bowl combine coconut oil, coconut flakes, and brown sugar.

coconut brown sugar topping

Pour the batter into greased baking pans and top with coconut brown sugar mixture.

batter and topping

Pop the pans in the oven and bake.

baked zucchini bread with coconut

Look at how delicious that looks!

czb pan sliceYou know you want to make some for yourself.

Zucchini Bread with Coconut Brown Sugar Topping



Zucchini Bread

Makes 2 small loaf pans (8.5′ x 4.5′)

– Preheat oven to 350°

-In one bowl mix:

  • 3 eggs
  • 1 cup coconut oil
  • 2 cups sugar
  • 3 tablespoons vanilla
  • 2 cups grated zucchini

-In a separate bowl combine:

  • 3 cups flour
  • 3 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

– For the coconut brown sugar topping:

  • 3 tablespoons coconut oil
  • 1/2 cup brown sugar
  • 1/2 cup coconut flakes

– Gradually add flour mixture to zucchini mixture, stirring after each addition

– Pour batter into greased loaf pans

– Bake at 350 degrees for 50 – 55 minutes

Fruit Cocktail Cupcakes

Fruit Cocktail Cupcakes

Twice a year my church has a yard and bake sale.  When I was younger one of my cousins would make Fruit Cocktail Cupcakes for the bake sale.  My grandparents would give me a few dollars to buy whatever I wanted, and I would always buy two or three of these cupcakes they’re delicious!  Normally baked goods require chocolate for me to rave about them, but these cupcakes are absolutely fantastic, very moist and full of flavor, plus they’re super, super, simple to make.

fc cupcake

Mix together flour, sugar, baking soda, eggs, and a can of fruit cocktail by hand

fcc batter

Pour them into lined cupcake pans, and place them in the oven to bake.

fcc pan

Let the cupcakes cool.

fcc baked

For the coconut icing combine butter, sugar, flour, and milk in a pan on the stove. Cook the mixture until it boils, and simmer for ten minutes.

fcc icing

Then remove it from the heat, stir in vanilla, and coconut, and let it cool.

fcc icing

Finally, spread the icing over the cupcakes.

fcc done




Fruit Cocktail Cupcakes with Coconut Icing

Yields: 24 cupcakes



     2 cups flour

     1 3/4 cups sugar

     2 teaspoons baking soda

     2 eggs

     16 oz can fruit cocktail (do not drain)

Coconut Icing

     1 stick butter

     1 cup sugar

     1 tablespoon flour

     1 cup milk

     1 teaspoon vanilla

     12 ounces sweetened flaked coconut

For the Cake

     – Preheat oven to 350° F

     – Combine all ingredients by hand in a large bowl

     – Scoop batter into lined cupcake pans

     – Bake at 350° for 20-25 minutes

For the Icing

     – Combine butter, sugar, flour, and milk in a saucepan and bring to a boil

     – Simmer for 10 minutes, mixture will darken slightly and thicken

     – Remove from heat and stir in vanilla and coconut

     – Allow icing to cool and spread on cooled cupcakes