Coconut Peppermint Cookies

Coconut Peppermint Cookies

When the holiday season rolls around, I stock up on candy canes and other peppermint candies. I love all holiday flavors, from eggnog to gingerbread, but I’ve always had a soft spot for candy canes and find that a little bit of peppermint can also put me right in the holiday spirit. …

The post Coconut Peppermint Cookies appeared first on Baking Bites.

Coconut Peppermint Cookies

When the holiday season rolls around, I stock up on candy canes and other peppermint candies. I love all holiday flavors, from eggnog to gingerbread, but I’ve always had a soft spot for candy canes and find that a little bit of peppermint can also put me right in the holiday spirit. These Coconut Peppermint Cookies feature a flavor combination that is a bit unexpected, but that works extremely well. The creamy sweetness of the shredded coconut softens the bright flavor of the peppermint, resulting in a cookie that you’ll want to keep in your cookie jar all season long.

This cookie dough gets a generous splash of vanilla extract and a hint of peppermint extract added as you mix it up. Peppermint extract can have a very strong flavor, so I like to use a little bit of restraint when adding it to a recipe. Here, you want the cookies to have a hint of peppermint, but not to overwhelm the coconut in the cookie dough. There is a very generous amount of shredded coconut in the dough, however, so you would really have to go crazy with the peppermint to block out its flavor entirely! I prefer to use sweetened shredded coconut, which has a slightly softer texture than unsweetened, as I feel it simply works a bit better in this recipe.

The dough is shaped into generous 1-inch balls and topped with crushed peppermint candies or candy canes. You can make crushed peppermint by whizzing some mints (or candy canes) in the food processor until they are finely ground. You can also usually find small jars of crushed peppermint in the cake-decorating aisle at craft and baking stores. The pre-crushed peppermint is very handy to have for the holidays, since you can add it to hot chocolate and other desserts. I find that the storebought version often has more red in the mix, while the homemade peppermint dust tends to be a bit whiter, so I usually pick up a container if I happen to see one in order to get a little more red into my finished desserts.

You should bake the cookies until they are very lightly browned on the outside edge. These cookies should be chewy and the coconut helps to keep them nice and moise, but you still don’t want to overbake them. They’ll stay chewy for several days when stored in an airtight container after baking. I love the contrast of the red and white mint candy with the cookie beneath it, as it makes them look so festive!

Chewy Coconut Peppermint Cookies
2 3/4 cups all purpose flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1/2 tsp peppermint extract
2 cups sweetened, shredded coconut
approx 1/4 cup crushed peppermint candies/candy canes

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, salt, baking powder and baking soda.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, adding one in at a time, followed by vanilla and peppermint extracts. With the mixer on low speed, gradually blend in the flour until all the dry ingredients have been incorporated, then mix in the shredded coconut.
Shape cookie dough into 1-inch balls and arrange on prepared baking sheet, leaving about 2-inches between cookies to allow for spread. Sprinkle each ball of dough generously with crushed peppermint.
Bake for 11-13 minutes, or until the cookies are set and very lightly browned around the outside edge. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Makes 3 1/2 – 4 dozen

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Magic Cookie Bars

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really…

Magic Bars (aka 7-Layer Bars or Hello Dolly Bars) are the ultimate bar treat. I have been making these famous bars ever since I started baking, years and years ago. They are a classic dessert that everyone loves. So what are Magic Bars? The name really says it all. Magic bars are a rich, delicious…

The post Magic Cookie Bars appeared first on Two Peas & Their Pod.

5-Ingredient Peppermint Patties

OK, be honest. When it comes to mint chocolate, are you a fan or a skeptic?
In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocol…

5-Ingredient Peppermint Patties

OK, be honest. When it comes to mint chocolate, are you a fan or a skeptic?

In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocolate chip ice cream at a party when it was the only dessert option, and it was like the heavens parted and I was enlightened to the glory that is mint chocolate.

5-Ingredient Peppermint Patties from Minimalist Baker →

Easy Coconut Shrimp

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner. Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started? Coconut shrimp that’s baked, not fried! Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp. This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner.

Coconut shrimp

Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started?

Coconut shrimp that’s baked, not fried!

Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp.

This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray of oil.

How to make coconut shrimp

What type of shrimp to use?

There’s lots of variation in the shrimp you’ll find at the store. Here are a few tips on what to look for when you’re making coconut shrimp:

  • Find large shrimp. It’s customary to use large shrimp to get the perfect bite; you can also use medium (and you’ll end up with more bites!).
  • Use tail on. Coconut shrimp is always made with the tail on: this makes for a lovely presentation. Of course, you pop off the tails when eating.
  • Fresh or frozen. You can use either here! Just make sure to thaw the shrimp in advance (see below).
  • Wild caught. If you can, look for wild caught: it’s the most sustainable!

How to make coconut shrimp: basic steps & tips!

You’ll have to make a little assembly line to make this healthy coconut shrimp. That is: there are three stations in the breading process: flour, eggs, and a coconut and panko mixture. Set these up in a line, then go at it! It takes a little time and your hands might get a little messy, but it’s fun! We like enlisting a friend or partner to help, but you can easily do it yourself. Here’s what to do:

  • Lightly coat the shrimp in flour. This helps the next ingredients to stick.
  • Dip the shrimp into eggs. A coating of egg is the glue that holds on the crunchy bits.
  • Coat the slices in coconut and panko. Then dip the shrimp right into the panko and coconut mix.
  • Wash your hands as needed. The egg with coconut and panko can get a little gummy and messy, so wash your hands as needed throughout the process. A tip: we like to keep a bowl of water next to our assembly line so we can quickly rinse off the goo.
  • Bake 12 to 15 minutes at 400 degrees. You don’t even need to flip!
Coconut shrimp

Wait: what’s panko?

Ever worked with panko? Panko is a flaky bread crumb mixture used in Japanese cooking for fried foods. It’s also made its way into international cooking because it’s the perfect breading when frying…or this coconut shrimp! Panko is available in most grocery stores; if you can’t find it, look for coarse breadcrumbs instead. Some purchased breadcrumbs have very fine texture, which wouldn’t end up quite as crispy as panko.

How to thaw shrimp

Are you working with frozen shrimp? The nice thing about shrimp is that frozen tastes nearly as good as fresh (which is not true for all seafood and fish). The only thing is you’ll have to allow for time to defrost. Here are our tips on the best way to thaw shrimp:

  • Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should be defrosted in about 15 minutes.
Coconut shrimp

Dipping sauces for coconut shrimp

Once you’ve made up your baked coconut shrimp, the sky’s the limit for how to serve it! At seafood restaurants and Tiki bars it’s often served with sweet chili sauce. But there are lots of other options! Here are a few dipping sauces we love:

  • Sweet chili sauce: This is the best way to serve coconut shrimp because it has that classic flavor you expect. You can find it near the Asian-style condiments at your grocery.
  • Cilantro sauce: This Cilantro Lime Ranch is a fun option, or try Creamy Cilantro Sauce.
  • Cocktail sauce: Why not? Try it as an alternative to the classic with our Famous Homemade Cocktail Sauce.

Or, make it dinner with a few sides!

Here’s the thing: if I’m going to spend all this time on healthy baked coconut shrimp…I want to make it into dinner! You can easily serve this as a meal if you add a few sides. Here are some ideas:

And that’s it! We hope you love this one: let us know in the comments below.

Shrimp appetizer recipe

This coconut shrimp recipe is…

Pescatarian and dairy free.

Print
Coconut shrimp

Easy Coconut Shrimp


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This crunchy coconut shrimp is baked to perfection! It’s easy to make, full of huge flavor, and works as an appetizer or dinner. 


Ingredients

  • 1 pound large shrimp, deveined tail on
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt*
  • 1/2 cup flour (gluten-free flour as necessary)
  • 2 eggs
  • 2/3 cup panko
  • 1/2 cup shredded sweetened coconut
  • Chopped parsley or cilantro, for garnish
  • Sweet chili sauce, for serving

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. If frozen, thaw the shrimp.
  3. Pat the shrimp dry. Mix the shrimp in a bowl with the garlic powder, onion powder, and kosher salt
  4. Place the flour in an even layer on a plate. Whisk the eggs in a medium bowl, and set it next to the plate. Place the panko and coconut on another plate, and set it next to the bowl. Line a baking sheet with parchment paper. 
  5. Dredge each shrimp into the flour, then dip it into the eggs, then dredge it into the panko and coconut. Place each shrimp gently onto the baking sheet. Wash your hands off as necessary, since the coating can start to become gooey. 
  6. Place the baking sheet in the oven and bake until juicy and opaque, about 12 to 14 minutes.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Coconut shrimp

More easy shimp recipes

Shrimp is ultimate for deliciously healthy recipes! Here are a few more shrimp recipes to cook up this tasty shellfish:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Salted Cashew Caramel Energy Bites

We’re no strangers to date bites around here, but these may just top them all. Strong claim, but with good reason. If you love the flavors of buttery cashews, salted caramel, and coconut, you’re going to love these energy bites!
Just 4 ingredients and …

Salted Cashew Caramel Energy Bites

We’re no strangers to date bites around here, but these may just top them all. Strong claim, but with good reason. If you love the flavors of buttery cashews, salted caramel, and coconut, you’re going to love these energy bites!

Just 4 ingredients and 10 minutes required for these naturally sweetened, plant-based gems that are perfect for on-the-go snacking, pre- or post-workout fuel, or a healthier dessert!

Salted Cashew Caramel Energy Bites from Minimalist Baker →

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!
These pumpkin chocolate chip cookies ar…

Chewy Pumpkin Chocolate Chip Cookies (V/GF)

Infusing pumpkin flavor into baked goods can be a bit tricky. But learning from a few past experiments, I got to work infusing all of the sweet, spicy flavor of pumpkin into these cookies. The result was a dream!

These pumpkin chocolate chip cookies are naturally gluten-free and vegan, studded with rolled oats and melty chocolate chips, require just 10 ingredients, and are ready in 1 hour!

Chewy Pumpkin Chocolate Chip Cookies (V/GF) from Minimalist Baker →

Pumpkin Coconut Cream Cold Brew.

Here’s a peek at how I’ve been making pumpkin cream cold brew at home! I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement. Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons. This is […]

The post Pumpkin Coconut Cream Cold Brew. appeared first on How Sweet Eats.

Here’s a peek at how I’ve been making pumpkin cream cold brew at home!

pumpkin coconut cream cold brew

I mean, to say that I’m obsessed with the pumpkin cream cold brew is an understatement.

can of cold coconut milk

Remember a few weeks back when I shared this coconut cream cold brew? Well, it easily became a staple here, especially the afternoons.

This is super similar, except we’re making a pumpkin coconut cream mixture, much like the pumpkin cream cold brew from starbucks. Which is my LOVE. I mean, I could drink one everyday. I just adore that drink. 

whipped pumpkin coconut cream

My version is much similar, but no where near as sweet. Don’t get me wrong – there is sugar in the pumpkin coconut mixture, it just not as sweet as the store version. Which is fine, because I like to save any of my sweet(er) coffee drinks for outside the house. But in the case that you DO want it sweeter, you can add more!

I mean, doesn’t this look like ice cream below?!

pumpkin coconut cream cold brew

This is how it goes down!

You start with coconut cream. I always have a few cans in the refrigerator – store them there because they need to be cold for this. You can use the cold cream from the milk to whip, or you can actually buy a can of coconut cream too. Either way works.

And don’t worry about it being super thick, because it works better when it’s softly whipped anyway. Think super soft peaks!

pumpkin coconut cream cold brew

Whip in the pumpkin, some spice (I like less, most people prefer more than I do!), vanilla extract, some sugar and salt. 

Pour a glass of your favorite cold brew. Or if you really want, you can absolutely throw this on top of hot coffee too! 

Top the iced cold brew with a few spoonfuls of the pumpkin coconut cream. Oh my gosh. It’s heavenly! 

pumpkin coconut cream cold brew

If you’d like, you can add some pumpkin syrup, vanilla syrup, or heck even maple syrup to the cold brew.

This is such a great drink because you can really customize it to your liking.

pumpkin coconut cream cold brew

And for me, it’s ALWAYS iced coffee season. I love iced so much more than hot. Once this season is over, I’ll move to an iced eggnog latte. Give me iced all the time!

pumpkin coconut cream cold brew

Pumpkin Cream Cold Brew

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Pumpkin Coconut Cream Cold Brew

This pumpkin cream cold brew is made with whipped pumpkin coconut cream, spiced with cinnamon and served over ice. It's perfect!
Course Drinks
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Author How Sweet Eats

Ingredients

  • 1 can cold coconut milk, or ½ cup coconut cream
  • 2 tablespoons pumpkin puree
  • 2 to 3 tablespoons powdered sugar, depending on your preference
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • ½ teaspoon cinnamon, or pumpkin pie spice, if you prefer, plus more for sprinkling
  • pinch of freshly grated nutmeg
  • 12 ounces cold brew coffee

Instructions

  • Remove the can of coconut milk out of the fridge. Open the can - the cream should have separated from the liquid. (If you’re using coconut cream, it will not have liquid and you can just whip that.) Discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Add in the pumpkin puree, sugar, salt, vanilla extract, nutmeg and cinnamon.
  • Beat on medium speed until it's softly whipped and slightly thickened. Taste and add more spice or sugar if you’d like. I don’t like a lot of spice, so I only add a bit. Feel free to add more nutmeg, allspice, cloves, etc! (You can store this in a sealed container in the fridge for a few days!)
  • Pour the cold brew over ice. If desired, you can add a syrup, honey or sugar to the cold brew to make the coffee itself sweeter. Top the iced coffee with a few big spoonfuls of the pumpkin coconut cream. Sprinkle with cinnamon. Drink!
  • Notes: You MUST use full-fat CANNED coconut milk for this. I keep a few cans of coconut milk or coconut cream in my fridge at all times so I can make this when I want!

pumpkin coconut cream cold brew

Swirls together nicely too!

The post Pumpkin Coconut Cream Cold Brew. appeared first on How Sweet Eats.

Creamy Coconut Hemp Milk

Say hello to my go-to dairy-free milk I’ve been crafting up for my beloved moringa and matcha lattes, granola, baking, and beyond!
It’s made with unsweetened coconut flakes and hemp seeds and sweetened with dates, making it a 3-ingredient recipe that’…

Creamy Coconut Hemp Milk

Say hello to my go-to dairy-free milk I’ve been crafting up for my beloved moringa and matcha lattes, granola, baking, and beyond!

It’s made with unsweetened coconut flakes and hemp seeds and sweetened with dates, making it a 3-ingredient recipe that’s made easily in the blender. Let us show you how it’s done!

This recipe is as easy as blending up coconut flakes, hemp seeds, dates, water, and an optional pinch of sea salt, then straining through a nut milk bag.

Creamy Coconut Hemp Milk from Minimalist Baker →

Coconut Streusel Coffee Cake

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut …

The post Coconut Streusel Coffee Cake appeared first on Baking Bites.

Coconut Streusel Coffee Cake
I am a big fan of coconut in all kinds of baked goods. Not only do I love the sweet, buttery and tropical flavor of coconut, but I like the texture that shredded coconut adds to breads, cakes and pies. This Coconut Streusel Coffee Cake is a buttery, tender cake packed with coconut and topped with a crisp cinnamon toasted coconut streusel! It’s a delicious cake to make for brunch or to serve up for dessert, and it is sure to be a hit with anyone who enjoys coconut.

The buttery cake is easy to make and is absolutely loaded with coconut. In fact, you’ll need just about a whole 15-oz bag of sweetened shredded coconut for this recipe (that’s the standard size that they sell in the baking aisle). I usually suggest that you can use sweetened shredded coconut or unsweetened shredded coconut in most recipes, but in this case I recommend using sweetened shredded coconut. Most shredded coconut that you can find in grocery stores is sweetened. I recommend it because the cake in this recipe is not overly sweet on its own, and the extra sweetness in the coconut helps to boost the coconut flavor.

The cake is buttery, with a touch of vanilla and a hint of tangy buttermilk. It is a relatively thin cake – although it remains very moist despite its stature. It is topped with a streusel layer that is almost, but not quite, as thick as the cake (the streusel is about 1/3 of the total coffee cake height). The streusel is also buttery, but bakes up to be crunchy and with a nice dose of cinnamon. It is also packed with shredded coconut, which toasts up during baking and deepens the overall coconut flavor of the cake.

This is a great brunch cake, but I usually serve it for dessert instead. The recipe makes a sheet cake that can be cut into generous pieces, so don’t feel like you need to wait for a crowd to bake it up – just treat yourself instead!

Coconut Streusel Coffee Cake
2 cups all purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 large egg
1 cup buttermilk
1 1/2 tsp vanilla extract
4 cups sweetened, shredded coconut
1/2 cup butter, melted and cooled

Streusel Topping
1 cup all purpose flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup butter, room temperature
1 cup sweetened, shredded coconut

Preheat oven to 350F. Line a 9×13-inch pan with parchment paper and lightly grease.
Make the cake batter. Combine flour, sugar, baking powder and salt in a large bowl. In a small bowl, whisk together egg, buttermilk and vanilla. Add in shredded coconut and melted butter and stir until batter is uniform. Pour batter into prepared pan and spread into and even layer.
Make the streusel. Combine flour, oatmeal, brown sugar, salt and cinnamon in a medium bowl.
Blend in butter using a mixer at low speed or a pastry blender until mixture resembles wet sand. Stir in shredded coconut. Sprinkle evenly over cake batter, squeezing the streusel mixture in your fist to form larger crumbles.
Bake for 45 to 50 minutes or until top is golden. Cool completely before slicing.

Serves 9-12.

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Chewy Lime Sugar Cookies

Are you a lime lover? If so, you will love these Chewy Lime Sugar Cookies! Sweet and soft, with the perfect amount of chew and fresh lime flavor. I don’t know what the weather is like in your area, but here in Ohio, we’re in that odd phase of the year where one day it’s […]

The post Chewy Lime Sugar Cookies appeared first on My Baking Addiction.

Are you a lime lover? If so, you will love these Chewy Lime Sugar Cookies! Sweet and soft, with the perfect amount of chew and fresh lime flavor.

Chewy lime sugar cookies stacked on a parchment-covered cutting board next to a glass of milk

I don’t know what the weather is like in your area, but here in Ohio, we’re in that odd phase of the year where one day it’s 90 and the next it’s 65.

While I am a true fall lover at heart, we’re still trying to hold onto the last couple of weeks of summer.

Which basically means I’m still whipping up key lime and fresh berry desserts all while craving pumpkin roll and a big slice of pumpkin crunch cake.

(more…)

The post Chewy Lime Sugar Cookies appeared first on My Baking Addiction.