Coco baked delights are perfect for those who love the rich and creamy taste of coconut in their baked goods. Whether you are an experienced baker or a novice in the kitchen, these recipes are designed to be both easy and delicious. Did you know that coconut can be used in a variety of baking recipes, from cookies to bread? Let’s dive into five irresistible recipes that are sure to become your new favorites.
![Coco Baked Delights: 5 Irresistible Recipes to Try - Cookbook by Alicia coco baked](https://get.pxhere.com/photo/baked-beverage-biscuit-brown-cacao-chip-chocolate-chocolate-chip-chocolate-chip-cookies-chocolate-chips-chocolate-chips-cookies-christmas-closeup-coco-cocoa-cold-cookie-cookies-cozy-cream-cup-delicious-dessert-drink-flavor-food-food-photography-holiday-homemade-hot-hot-chocolate-macro-mug-relaxation-season-snack-snacks-sweet-tasty-traditional-wallpaper-warm-winter-yummy-coffee-cup-caffeine-masala-chai-Chocolate-milk-non-alcoholic-beverage-Milk-punch-champurrado-hong-kong-style-milk-tea-ingredient-tableware-coffee-cafe-au-lait-serveware-cuisine-espresso-1576803.jpg)
Coconut Chocolate Chip Cookies
Yields, Prep Time, Cook Time, Total Time, and Calories
Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
---|---|---|---|---|
24 cookies | 15 minutes | 10 minutes | 25 minutes | 150 |
Serves:
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 cup shredded coconut
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the butter mixture and mix well.
Step 5: Stir in the chocolate chips and shredded coconut.
Step 6: Drop dough by rounded tablespoonfuls onto the prepared baking sheets.
Step 7: Bake for 10 minutes, or until edges are golden brown. Cool on wire racks.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 150 |
Total Fat | 8g |
Saturated Fat | 5g |
Cholesterol | 25mg |
Sodium | 90mg |
Total Carbohydrate | 18g |
Dietary Fiber | 1g |
Sugars | 12g |
Protein | 2g |
Watch this video for another delicious coconut baked recipe:
Coconut Muffins
Yields, Prep Time, Cook Time, Total Time, and Calories
Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
---|---|---|---|---|
12 muffins | 10 minutes | 20 minutes | 30 minutes | 200 |
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Step 3: In another bowl, mix the milk, melted coconut oil, egg, and vanilla extract until well combined.
Step 4: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 5: Fold in the shredded coconut.
Step 6: Divide the batter evenly among the muffin cups.
Step 7: Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 200 |
Total Fat | 10g |
Saturated Fat | 7g |
Cholesterol | 20mg |
Sodium | 150mg |
Total Carbohydrate | 24g |
Dietary Fiber | 1g |
Sugars | 12g |
Protein | 3g |
Coconut Bread
Yields, Prep Time, Cook Time, Total Time, and Calories
Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
---|---|---|---|---|
1 loaf | 15 minutes | 45 minutes | 60 minutes | 180 |
Serves:
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/2 cup coconut oil, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Step 3: In another bowl, mix the coconut milk, melted coconut oil, eggs, and vanilla extract until well combined.
Step 4: Add the wet ingredients to the dry ingredients and stir until just combined.
Step 5: Fold in the shredded coconut.
Step 6: Pour the batter into the prepared loaf pan.
Step 7: Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 180 |
Total Fat | 9g |
Saturated Fat | 6g |
Cholesterol | 30mg |
Sodium | 120mg |
Total Carbohydrate | 22g |
Dietary Fiber | 1g |
Sugars | 12g |
Protein | 3g |
Coconut Pie
Yields, Prep Time, Cook Time, Total Time, and Calories
Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
---|---|---|---|---|
1 pie | 20 minutes | 50 minutes | 70 minutes | 250 |
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a bowl, mix the flour, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball.
Step 3: Roll out the dough to fit a 9-inch pie plate. Transfer dough to pie plate. Trim to 1/2 inch beyond edge of plate; flute edges.
Step 4: In a large bowl, whisk the coconut milk, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in shredded coconut.
Step 5: Pour the filling into the crust.
Step 6: Bake for 50 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 250 |
Total Fat | 13g |
Saturated Fat | 8g |
Cholesterol | 60mg |
Sodium | 100mg |
Total Carbohydrate | 30g |
Dietary Fiber | 2g |
Sugars | 20g |
Protein | 4g |
Coconut Cake
Yields, Prep Time, Cook Time, Total Time, and Calories
Yields | Prep Time | Cook Time | Total Time | Calories per Serving |
---|---|---|---|---|
1 cake | 20 minutes | 30 minutes | 50 minutes | 300 |
Serves:
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1/2 cup coconut oil, melted
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups shredded coconut
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Step 3:</