all things food
There is no shortage of coconut in this Coconut Cream Pie! Made with a creamy coconut filling and topped with whipped cream and more coconut!
There’s no denying that these magic cookie bars are delicious, with rich layers of sweet coconut, crunchy nuts, and decadent chocolate chips.
These vegan coconut cookies are perfect for anyone who enjoys a good melt-in-your-mouth buttery treat but without any dairy! It takes only 7 ingredients and 5 minutes to mix the dough for cookies that are ideal for Christmas or any special occasion! I have always loved coconut cookies, especially during the festive season. However, it…
The post Vegan Coconut Cookies appeared first on My Pure Plants.
These vegan coconut cookies are perfect for anyone who enjoys a good melt-in-your-mouth buttery treat but without any dairy! It takes only 7 ingredients and 5 minutes to mix the dough for cookies that are ideal for Christmas or any special occasion!
I have always loved coconut cookies, especially during the festive season. However, it was challenging to find a vegan version that was not only delicious but also easy to make. This recipe is the perfect solution to that problem.
If you want more vegan cookie recipes, try my snowball cookies, thumbprint cookies, crescent cookies, or the best shortbread cookies.
[feast_advanced_jump_to]I love how these cookies are so simple and easy to make, and yet they are full of amazing flavors and textures. The combination of desiccated coconut, white rice flour, and buckwheat flour gives them a unique texture that is both crumbly and crispy.
Using dairy-free butter not only makes them vegan but also adds a rich, buttery flavor that is just irresistible. The best part is that you can take this basic coconut cookie recipe and turn it into three different variations: basic coconut cookies, toasted coconut cookies, and chocolate coconut cookies.
The basic coconut cookies are great on their own, with a subtle coconut flavor that is not too overpowering. The toasted coconut cookies take it a step further by adding a nutty, toasted flavor that is just delicious. And the chocolate coconut cookies are a real treat, with the rich, sweet flavor of dark chocolate complementing the coconut perfectly.
These vegan coconut cookies are a delicious treat, and the best part is that you can easily find all these ingredients at your local grocery store.
Desiccated coconut is the star of this recipe, giving the cookies a rich, coconut flavor and a slightly chewy texture. Make sure to use shredded, dried, unsweetened desiccated coconut for the best results.
White rice flour and buckwheat flour are the main flours in this recipe. They not only make the cookies gluten-free but also give them a light, crumbly texture that is so satisfying.
Cornstarch, or tapioca starch, is the secret ingredient for that melt-in-your-mouth texture. It helps to bind the ingredients together while keeping the cookies light and delicate.
Cane sugar is the perfect sweetener for these cookies. It adds a touch of sweetness without overpowering the coconut flavor.
Vegan butter is what brings all the ingredients together, giving the cookies a rich, buttery flavor without any dairy products.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
For this vegan coconut cookie recipe, a food processor is an essential piece of equipment. It helps to achieve the perfect, crumb-like texture of the dough, which is the foundation of these delicious cookies.
STEP 1
Preheat your oven to 390 Fahrenheit (ca. 199 ° C).
STEP 2
Add rice flour, buckwheat flour, desiccated coconut, corn starch, sugar, vegan butter, and a pinch of salt to your food processor.
STEP 1
Pulse the ingredients until they form a crumb-like texture.
STEP 2
Transfer the mixture from the food processor to a large bowl.
STEP 3
Kneading the mixture with your hands, form a dough ball. If the dough is too dry and crumbly, add one teaspoon of water at a time, kneading well until the dough holds together.
STEP 4
Lightly flour a rolling mat and roll the dough to about 4 mm (approx. ¼-inch) thickness.
STEP 5
Use a round cookie cutter to cut out the cookies. Place them on a baking tray lined with parchment paper.
STEP 6
Bake the cookies for 10-12 minutes, checking on them after 8 minutes. If they start to brown, they are done.
The key to this vegan coconut cookie recipe is the texture of the dough. When kneading the ingredients, it is essential to pay attention to the consistency. If the dough is too dry and crumbly, the cookies will not hold together. On the other hand, if the dough is too wet, the cookies will not hold their shape while baking. Therefore, add water to the dough gradually, only if necessary, until you achieve a texture that allows you to roll and cut the cookies easily
Apart from the basic coconut cookies, you can also make toasted coconut cookies and chocolate coated coconut cookies. Let’s take a look at how to make each of them:
STEP 1
Place shredded coconut in a shallow bowl.
STEP 2
Take the cut-out cookies and gently press them into the shredded coconut, patting the coconut onto both sides of the cookies.
STEP 3
Place the cookies on a baking tray lined with parchment paper.
STEP 4
Bake the cookies for 10-12 minutes, checking on them after 8 minutes. If they start to brown, they are done.
STEP 1
Prepare a double boiler by boiling water in a kettle and adding it to a saucepan. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
STEP 2
Add vegan chocolate chips or chopped chocolate to the bowl.
STEP 3
Stir the chocolate as it melts. Once it is completely melted, remove it from the heat.
STEP 4
Dip the cooled basic coconut cookies into the melted chocolate, covering half of each cookie.
STEP 5
Place the chocolate-dipped cookies on a cooling rack or parchment paper.
STEP 6
Or use a spoon to drizzle the remaining melted chocolate over the cookies.
STEP 7
Let the chocolate set before serving the cookies.
These vegan coconut cookies are a versatile treat that can be enjoyed in a variety of ways. They are perfect for a quick snack, an after-dinner dessert, or as a sweet treat with your favorite hot beverage.
I love serving these cookies with a cup of hot tea or coffee. The subtle sweetness of the coconut and the hint of chocolate perfectly complement the bold flavors of the drinks.
They are also a great addition to a party or gathering. You can serve them on a platter with other vegan desserts for a sweet ending to a meal. They are also a hit at potlucks or picnics.
In addition, they are a great option for a homemade gift. You can package them in a cute tin or a glass jar, tie a ribbon around them, and give them to friends and family. They will appreciate the thoughtfulness and the delicious treat.
Storing these vegan coconut cookies is a simple task, and the good news is that they can be frozen too.
To store, allow the cookies to cool completely after baking. Once cooled, transfer them to an airtight container. They will stay fresh and delicious for about a week when stored at room temperature. If you prefer, you can store them in the refrigerator for up to two weeks.
If you want to freeze them, make sure they have cooled completely after baking. Once cooled, place them in a single layer in a freezer-safe container or resealable plastic bag. They can be frozen for up to three months.
Allow the cookies to thaw at room temperature for a few hours when you are ready to eat them.
Yes, you can. If you do not have white rice flour or buckwheat flour, you can use other gluten-free flour like oat flour, almond flour, or millet flour. However, keep in mind that the texture and flavor of the cookies may vary depending on the flour used.
If your cookie dough is too dry and crumbly, it may be due to the type of flour used or the amount of butter. You can try adding a little more dairy-free butter to the dough, a teaspoon at a time, until it comes together.
While using a double boiler is the safest way to melt chocolate, you can also melt it in the microwave. Just be sure to do it in short intervals and stir the chocolate frequently to prevent it from burning.
Yes, you can. If you only have sweetened shredded coconut, you can use it in the cookie dough and for the topping. However, keep in mind that the cookies will be sweeter, and you may need to adjust the amount of sugar in the recipe.
For more vegan dessert recipes, browse through our recipe collection or check out these delicious cookies:
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The post Vegan Coconut Cookies appeared first on My Pure Plants.
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and…
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.
Here’s a drink that’s creamy, cool, refreshing and an absolute must for any margarita lover. Alex and I have tasted over 30 fruity and margarita recipes, and this coconut margarita to the top. It’s not like any other margarita spin you’ve tried!
Coconut pairs perfectly with the zing of lime and bite of tequila. The best part? The toasted coconut drink rim gives you a crunchy, tropical infusion to each sip. We love all our margarita recipes, but this one—this one is special.
The margarita was invented in Mexico in the 1930’s, and today remains one of the most popular classic cocktails of all time. The Classic Margarita has just 3 ingredients: tequila, triple sec and lime juice. For the coconut spin, add cream of coconut for a creamy, tropical flair. It’s truly magnificent! Here are the ingredients you’ll need for a coconut margarita:
The most important thing about this coconut margarita is getting the right coconut product. Buy cream of coconut, not coconut cream! A rule of thumb: opt for the squeeze bottle, not the can. What’s the difference?
Tip: To use up the bottle, try popular coconut cocktails like the Piña Colada, Painkiller, Chi Chi, Coconut Martini, or Bushwacker!
The best part of this coconut margarita recipe is the toasted coconut rim! Drink rims are more than just visual: they add a crunch and pop of toasty flavor to each sip. Here’s what to know about making this tropical drink rim:
Serving a crowd? Mix up a coconut margarita pitcher instead! A pitcher is more efficient because it makes 8 servings in just 5 minutes! You’ll mix 8 times the ingredients with 3 large handfuls of ice in a pitcher. The ice is important because it dilutes the drink and simulates shaking in a cocktail shaker.
You can save your coconut margarita if you buy the wrong one. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
A good quality blanco tequila works best. Blanco tequila has a clean, crisp flavor that lets the other ingredients shine.
This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.
*You can save your coconut margarita if you accidentally buy coconut cream. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.
Samoa Cheesecake blends a creamy filling with caramel, coconut, and a chocolate crust, creating a show-stopping dessert that’s perfect for any celebration.
This morning glory muffin recipe makes the perfect muffins in 35 minutes! An old fashioned recipe loaded flavors of carrot, raisin, walnut and apple. If you love carrot cake, apple muffins, oatmeal raisin cookies and coconut carrot bread, these kitchen…
This morning glory muffin recipe makes the perfect muffins in 35 minutes! An old fashioned recipe loaded flavors of carrot, raisin, walnut and apple. If you love carrot cake, apple muffins, oatmeal raisin cookies and coconut carrot bread, these kitchen sink muffins will be a new favorite! This morning glory muffin recipe came from an…
The post Morning Glory Muffin Recipe appeared first on Tastes of Lizzy T.
I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can ch…
I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can choose high-quality, wholesome ingredients and avoid additives, preservatives, or excess sugars found in many commercial granolas. This… 
These Candy Corn Magic Bars have amazing gooey layers or graham cracker, candy corn, coconut, and peanut butter chips! They’re the perfect seven layer bar for Halloween. Candy Corn Magic Bars Recipe These Magic Cookie Bars will make you feel like you’re about to go trick or treating! Not only are they delicious on their…
These Candy Corn Magic Bars have amazing gooey layers or graham cracker, candy corn, coconut, and peanut butter chips! They’re the perfect seven layer bar for Halloween.
These Magic Cookie Bars will make you feel like you’re about to go trick or treating! Not only are they delicious on their own, but the addition of candy corn makes these magic bars the perfect spooky treat. These are like Hello Dolly bars or 7 layer bars – perfect for this time of year. I love adding extra candy corn to Halloween treats, like Rice Krispie treats or cookies! Calling all candy corn lovers – this recipe is for you.
This Coconut Pound Cake is an easy loaf cake with triple the coconut flavor! It’s soft and sweet and the perfect pound cake for coconut lovers. Best Coconut Pound Cake I absolutely love coconut, and this coconut pound cake recipe is one of my favorite ways to enjoy it. I love it all year, but…
This Coconut Pound Cake is an easy loaf cake with triple the coconut flavor! It’s soft and sweet and the perfect pound cake for coconut lovers.
I absolutely love coconut, and this coconut pound cake recipe is one of my favorite ways to enjoy it. I love it all year, but especially when spring and Easter are just around the corner. This is a classic coconut bundt cake recipe but made as a loaf.
I’m no stranger to pound cake recipes on this blog (lemon and champagne are my two favorites), but this coconut pound cake with glaze is edging those out as the most popular in Dorothy’s dessert repertoire.
This easy pound cake is made in a loaf pan so it’s easy to make and it has triple the coconut flavor: coconut milk, coconut extract, and toasted coconut!
Store the cooled cake loosely covered or in an airtight container at room temperature for a few days. You can also freeze the cake whole or in slices. It’s easiest to freeze it before frosting.
Every bite of this cake is tropical coconut bliss! It’s seriously the best coconut loaf cake recipe so try it soon. I know you will love it!
Do Nothing Cake is a one-bowl, one-pan dessert perfect for any occasion. It’s a simple, delicious, and budget-friendly treat anyone can make!
The post “Do Nothing Cake” appeared first on Budget Bytes.
Truth be told, I don’t always love making desserts. As a chef, I’m way more into savory foods, so I always assign someone else the dessert when having a get-together. This is how I discovered the glory of “Do Nothing Cake!” And holy cow—is this cake good! It’s the texture that does it for me; the cake is spongey from the crushed pineapple and extremely moist, plus the toasted coconut topping with a scattering of pecans gives it the perfect crunch… It was love at first bite! This simple dessert recipe is also an easy crowd-pleaser that anyone can make for pennies.
When our friend Caitlin brought this cake to brunch one day, the name immediately piqued my interest. And after trying it for myself, I knew this recipe was a keeper. Yes, there are a couple of steps involved (contrary to its name), but I did a bunch of research, and once you understand the history behind this recipe, it’ll all make sense.
Do nothing cake, also known as tornado cake, dates back to the 1940s. This was a time when boxed cake mixes had yet to hit mainstream, and many recipes required measuring scales and had time-consuming steps. This cake’s simplicity (everything was measured by a cup!) and quick preparation time (only 1 bowl needed!) helped make it a household favorite. And like chocolate depression cake, there’s no added butter or milk in the cake batter. You just mix crushed pineapple, sugar, flour, and eggs and pour them into a baking dish. You don’t even need to wait for the cake to cool before frosting! So when you look at it from that perspective, it makes perfect sense why it’s called “Do Nothing Cake.”
Here’s what you’ll need to make this do nothing cake recipe:
No, please don’t drain the crushed pineapple! This do nothing tornado cake recipe has no added butter, milk, or fat in the cake batter. The juices from the pineapple combine with the other ingredients to create a moist and flavorful cake. Always use the entire 20oz can of crushed pineapple, juice included.
My recipe for do nothing cake isn’t a poke cake, as I don’t poke any holes in it before adding the frosting! I also don’t use a boiled frosting but rather a creamy, whipped frosting. However, if you want to, you can turn this into a poke cake by poking holes in the baked cake and adding the frosting while the cake is still warm. The frosting will seep into the holes, making it an even more decadent treat!
Cover the baking dish with plastic wrap or transfer slices of cake to an airtight container and store in the refrigerator for 3-5 days. You can also freeze individual slices for up to 3 months. Thaw them overnight in the refrigerator before serving.
See how we calculate recipe costs here.
On a parchment-lined baking sheet, toast ½ cup unsweetened shredded coconut in 350 degree oven for 4 min. Keep an eye on it! It can burn fast.
Remove from oven and let cool.
Add 2 cups sugar, 2 cups flour, 2 eggs, 1 tsp baking soda, 1 tsp vanilla, and 20 ounces of crushed undrained pineapple to a large bowl and mix with a spoon.
The mixture will be lumpy because of the pineapple chunks, but make sure it’s well-mixed.
Spread into a 9×13 baking dish that has been greased with cooking spray.
Bake for 35-40 min in 350 degree oven. Remove cake from oven when a toothpick inserted in the center comes out clean. Let it cool on the counter
In a smaller mixing bowl, combine 1 cup room temperature butter and 14 oz can of sweetened condensed milk and whip with hand mixer on medium speed for at least 8 minutes or until creamy and smooth.
Spread the frosting on the cake. It’s ok if the cake is not fully cooled before frosting for this recipe! The frosting melts into the cake making it extra moist and delicious.
Top with the toasted coconut.
Then add 2 Tbsp chopped pecans. Enjoy your cake cold or warm!
Make this easy do nothing cake for your next potluck, family gathering, or holiday celebration. It’s a tasty and simple dessert that’ll have everyone asking for the recipe!
The post “Do Nothing Cake” appeared first on Budget Bytes.
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