Coconut Oatmeal Cookies

Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
    Coconut Oatmeal Cookies
    Print Recipe
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Servings: cookies
      Instructions
      1. Preheat oven to 350℉.
      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
      7. Bake one tray at a time on the middle rack for 10-12 minutes.
      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

      Chocolate Coconut Nut Bars

      Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
      Chocolate Coconut Nut Bars
      Print Recipe
      A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
        Servings
        1 9"x13" pan
        Servings
        1 9"x13" pan
        Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
        Chocolate Coconut Nut Bars
        Print Recipe
        A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
          Servings
          1 9"x13" pan
          Servings
          1 9"x13" pan
          Ingredients
          Base
          Filling
          Servings: 9"x13" pan
          Instructions
          Base
          1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
          Filling
          1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
          2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
          Recipe Notes

          Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.

          Coconut Cake


          Coconut Cake is tender cake with a crunchy coconut icing.
          Coconut Cake
          Print Recipe
          Tender cake with a toasted coconut icing that is bursting with coconut flavour!
            Servings Prep Time
            20 people 30 minutes
            Cook Time
            25 minutes
            Servings Prep Time
            20 people 30 minutes
            Cook Time
            25 minutes
            Coconut Cake is tender cake with a crunchy coconut icing.
            Coconut Cake
            Print Recipe
            Tender cake with a toasted coconut icing that is bursting with coconut flavour!
              Servings Prep Time
              20 people 30 minutes
              Cook Time
              25 minutes
              Servings Prep Time
              20 people 30 minutes
              Cook Time
              25 minutes
              Ingredients
              Icing
              Cake
              Servings: people
              Instructions
              Icing
              1. In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
              Cake
              1. Preheat oven to 375℉ and grease a 15"x10" baking sheet.
              2. In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
              3. In a small bowl whisk together eggs and sour cream. Set aside
              4. In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
              5. Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
              6. Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
              7. Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
              8. Cut cake into squares and serve.

              My Favourite Granola

              My Favourite Granola
              Print Recipe
              Toasted and crunchy, with just the right amount of sweetness.
                Servings
                5 cups
                Servings
                5 cups
                My Favourite Granola
                Print Recipe
                Toasted and crunchy, with just the right amount of sweetness.
                  Servings
                  5 cups
                  Servings
                  5 cups
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Preheat oven to 300℉. In a large bowl mix together the first 7 ingredients. In a small sauce pan warm the coconut oil and honey, stirring to combine. Drizzle over the dry ingredients and toss to combine. Spread out evenly onto a large baking sheet and bake for 40 minutes, stirring every ten minutes. Remove from oven and allow to cool completely. Toss together with the dried apricots and store in an airtight container. Will keep for up to one week.
                  Recipe Notes

                  You can use a variety of different nuts and dried fruit, go crazy!  This also freezes well.

                  Recipe Source: Adapted from Epicurious Everyday Granola, June 2010