bakers coconut

Discover a dessert the whole crowd will love when you make these Chocolate Chunk Magic Cookie Bars. These Chocolate Chunk Magic Cookie Bars are filled with pecans and coconut for deliciously sweet and nutty flavor.

Chocolate Chunk Magic Cookie Bars

graham cracker crumbs

butter or margarine, melted

(14 oz.) sweetened condensed milk

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped

BAKER'S ANGEL FLAKE Coconut

PLANTERS Pecans

Combine graham crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

Pour condensed milk over crust; top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 30 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

Take an ordinary chocolate chip cookie to the next level and make these Chocolate Chunk Cookie Bars. These Chocolate Chunk Cookie Bars are filled with pecans and coconut for deliciously sweet and nutty flavor. These decadent treats will surely be a hit at any gathering you bring them to.

Chocolate Chunk Cookie Bars

pecans

Turn a regular cake into something festive with these Sparkling Tree Cakes. Decorate green cake with frosting and assorted candies, cut it into triangles and insert a peppermint stick in the bottom. These Sparkling Tree Cakes will be a hit at your holiday get-together!

Sparkling Tree Cakes

pkg. (2-layer size) yellow cake mix

green gel food coloring

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

sugar

peppermint sticks (3 inch)

BAKER'S Semi-Sweet Chocolate, chopped

dry roasted peanuts, chopped

Christmas candy

colored sugar

Prepare cake batter as directed on package; tint with food coloring. Pour evenly into 2 greased and floured 9-inch round pans.

Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool completely.

Beat cream cheese and powdered sugar with mixer until well blended. Stir in COOL WHIP with whisk. Spread onto tops and sides of cakes.

Cut each cake into 8 wedges to resemble Christmas trees. Insert peppermint stick into curved side of each cake for the tree trunk. Decorate with remaining ingredients.

Gather the whole family to make Pineapple-Coconut Thumbprint Cookies for a special treat or family gathering. Fill these tasty Pineapple-Coconut Thumbprint Cookies with pineapple preserves and bake for a great dessert everyone will love.

Pineapple-Coconut Thumbprint Cookies

recipe Easy Cut-Out Cookies

pineapple preserves

Prepare dough from Easy Cut-Out Cookies recipe.

Roll into 40 balls, using about 1 Tbsp. dough for each ball. Roll, 1 at a time, in coconut until evenly coated on all sides with coconut.

Place, 1 inch apart, on baking sheets sprayed with cooking spray. Use thumb to indent centers; fill with preserves, adding about 1/4 tsp. preserves to each indentation.

Bake 13 to 15 min. or until coconut is lightly toasted. Cool 3 min. Remove to wire racks; cool completely.

Have a ball with our Hawaiian Cookie Balls. Juicy crushed pineapples and flaked coconut give these Hawaiian Cookie Balls their tropical-style sweetness.

Hawaiian Cookie Balls

(8 oz.) crushed pineapple

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

square shortbread cookies, finely crushed (about 3 cups)

Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.

Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.

Combine two great desserts in one with Carrot Cake Cookie Balls. These Carrot Cake Cookie Balls have all the warm spices and sweet flavor of carrots rolled into adorable cookie balls. They're perfect for your spring dessert tables.

Carrot Cake Cookie Balls

pkg. (8.8 oz.) European-style cookies

carrots

walnut pieces

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

pkg. (4 oz. each) BAKER'S White Chocolate

orange gel food coloring

BAKER'S ANGEL FLAKE Coconut, toasted

Process process cookies, carrots and nuts in food processor until coarsely ground.

Cover rimmed baking sheet with wax paper. Shape cream cheese mixture into 48 (3/4-inch) balls; place on prepared baking sheet. Freeze 10 min.

Melt chocolate as directed on package. Add oil; mix well. Tint with food coloring as desired. Dip cookie balls, one at a time, into chocolate. Gently shake cookie ball to remove excess chocolate; return to baking sheet. Sprinkle with coconut.

Try out our fantastic Chocolate Chip-Coconut Cookie Recipe tonight. This Chocolate Chip-Coconut Cookie Recipe is home cooking at its absolute best. 

Chocolate Chip-Coconut Cookie Recipe

(1 stick) butter

flour

baking soda

salt

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

walnuts

Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg. Add flour, baking soda and salt; mix well. Stir in remaining ingredients. Let stand 15 minutes.

Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.

Bake 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; transfer to wire racks. Cool completely. Store in tightly covered container at room temperature.

Chocolate chunks, toasted coconut and pecans are added to rich chocolate drop-cookie dough to echo the flavors of a classic chocolate cake.

BAKER'S GERMAN'S Sweet Chocolate Chunk Cookies

baking powder

butter or margarine, softened

brown sugar

vanilla

pecans,

Chop half the chocolate; set aside. Melt remaining chocolate as directed on package.

Combine flour, baking powder and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, mixing well after each addition. Stir in coconut, nuts and chopped chocolate.

Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.

Bake 10 min. or until cookies are puffed and feel set to the touch. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Layers of chocolate and coconut dough rolled in sugar make fancy pinwheel cookies that will impress your family and friends!

Chocolate-Coconut Pinwheels

butter, softened

BAKER'S Semi-Sweet Chocolate, melted

Combine flour and baking powder. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition. Divide dough in half.

Add coconut to half the dough; mix well. Mix melted chocolate with remaining dough. Wrap separately in plastic wrap. Refrigerate 1 hour.

Divide each ball of dough in half. Place 1 piece of dough between 2 sheets of parchment paper; roll into 7-inch square. Return to refrigerator. Repeat with remaining dough.

Stack 1 chocolate square on top of 1 coconut square, removing parchment paper sheets between layers. Repeat with remaining dough squares to form second stack.

Remove top sheets of parchment paper. Tightly roll up each stack, using bottom sheet of parchment paper to help roll dough. Spread coarse sugar onto additional sheet of parchment paper. Roll each log in sugar until evenly coated. Wrap individually in plastic wrap. Refrigerate 4 hours.

Heat oven to 375°F. Unwrap dough; cut each log into 24 slices. Place, 2 inches apart, on baking sheet.

Bake 8 to 10 min. or until edges are golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Make something sweet without turning on the oven with these No-Bake Chocolate Snowball Cookies! With flaked coconut, crumbled graham crackers, marshmallows and more, these delicious no-bake chocolate snowball cookies are easy to make and fun to share.

No-Bake Chocolate Snowball Cookies

graham cracker crumbs (about 10 finely crushed crackers)

pecan halves, finely chopped

Tbsp. sugar

Tbsp. BAKER'S 100% Pure Cocoa Powder

milk

corn syrup

JET-PUFFED Marshmallows

BAKER'S ANGEL FLAKE Coconut, finely chopped

Combine first 4 ingredients in large bowl. Add milk and corn syrup; mix well.

Use moistened fingers to press 2 Tbsp. graham crumb mixture into ball; flatten into 3-inch round. Wrap dough around marshmallow to completely enclose marshmallow, then re-roll into ball. Repeat with remaining dough and marshmallows.

Cover plate with waxed paper. Place coconut in medium bowl. Roll balls, 1 at a time, in coconut until evenly coated with coconut; place on prepared plate.

They're soft. They're chewy. They're also sweet, creamy and altogether scrumptious. Behold your new favorite coconut-cream sandwich cookie recipe!

Soft &amp; Chewy Coconut Cream Sandwich Cookies

pkg. (2-layer size) white cake mix

thawed COOL WHIP Whipped Topping

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided

Beat dry cake mix, COOL WHIP, egg whites and 1-1/2 cups coconut in large bowl with mixer until blended. Refrigerate 2 hours.

Heat oven to 375°F. Roll dough into 84 balls, using 1 tsp. dough for each. Place, 1 inch apart, on parchment-covered baking sheets. Spray bottom of drinking glass with cooking spray. Dip in granulated sugar, then use to flatten each ball to 1-1/2-inch diameter.

Bake 5 min. or just until edges of cookies are firm. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.

Beat butter and milk in medium bowl until creamy. Gradually beat in powdered sugar until blended. Stir in remaining coconut.

Fill cookies with coconut mixture to make 42 sandwiches, adding about 1 tsp. coconut mixture to each sandwich.

Give candy bar brownies big flavor with tasty coconut. When the occasion calls for scrumptiousness, Coconut-Candy Bar Brownies are ready to do the job!

Coconut-Candy Bar Brownies

pkg. (4 oz.) BAKER'S Unsweetened Chocolate

butter

eggs

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups)

sweetened condensed milk

whipping cream

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces

Line 13x9-inch pan with foil, with ends of foil extending over sides. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Combine coconut and milk; spread over dessert. Bring cream just to boil in small saucepan on low heat. Pour over semi-sweet chocolate in medium bowl; let stand 1 min. Beat with whisk until chocolate is completely melted and mixture is well blended. Cool to room temperature, stirring frequently.

Spread semi-sweet chocolate mixture over coconut layer on brownie. Refrigerate 45 min. or until chocolate layer is firm. Use foil handles to remove brownie from pan before cutting to serve.

Discover their new favorite dessert when you make a batch of Almond Macaroon Brownies. A topping of cream cheese, coconut and almonds is baked over fudgy, almond-studded brownies in this Almond Macaroon Brownies recipe.

Almond Macaroon Brownies

sugar, divided

eggs, divided

chopped slivered almonds, divided

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Tbsp. flour

Preheat oven to 350°F. Line 9-inch square baking pan with foil, with ends of foil extending over sides of pan to form handles. Grease foil. Place chocolate and butter in large microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted. Stir in 2/3 cup of the sugar. Add 2 of the eggs and the vanilla; mix well. Stir in 1 cup flour and 1/3 cup of the almonds. Spread into prepared pan.

Beat cream cheese, remaining 1/3 cup sugar, remaining egg and 1 Tbsp. flour in same bowl with wire whisk until well blended. Stir in coconut and remaining 1/3 cup almonds. Spread over batter in pan.

Bake 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Remove brownies from pan using foil handles; cut into 24 squares.

Whip up a batch of these scrumptious Coconut Neapolitan Cookies for your upcoming holiday party. Enjoy them with a cold glass of milk or hot chocolate. These fun, colorful Coconut Neapolitan Cookies are bright, festive and totally delicious!

Coconut Neapolitan Cookies

(1/2

Spread coconut onto rimmed baking sheet. Bake 5 min. or until dry but not browned, stirring occasionally; cool. Turn oven off.

Combine flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition.

Divide dough into thirds; place each in separate bowl. Add one of the following to dough in each bowl: dry drink mix, melted chocolate and coconut; mix well.

Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Press red-colored dough onto bottom of prepared pan. Cover with layers of coconut-flavored dough, then chocolate dough, gently pressing layers together to seal. Refrigerate 4 hours or until firm.

Heat oven to 350°F. Use parchment handles to remove dough from pan; remove and discard parchment. Cut dough into 3 lengthwise strips, then cut each strip crosswise into 1/4-inch-thick slices. Place, 1 inch apart, on parchment-covered baking sheets.

Bake 9 to 11 min. or until edges of cookies are firm to the touch but not browned. Cool on pan 1 min. Remove to wire racks; cool completely.

Impress guests with our Hawaiian Pineapple Cheesecake with Nuts. Perfect for showers and gatherings, this Hawaiian Pineapple Cheesecake is a showstopper.

Hawaiian Pineapple Cheesecake with Nuts

vanilla wafers, finely crushed (about 1-1/3 cups)

butter, melted

pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

tub (8 oz.) PHILADELPHIA Pineapple Cream Cheese Spread

coconut extract

lime

Combine wafer crumbs, coconut, 1/4 cup nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.

Beat Neufchatel, cream cheese spread and sugar in large bowl with mixer until blended. Add whole eggs and egg yolk, 1 at a time, mixing on low speed after each just until blended. Stir in coconut extract, lime zest, juice and remaining nuts; pour into crust.

Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Surprise the whole table when you bring out this Coconut Macaroon Shortcake after dinner. Strawberry shortcake gets a makeover by adding coconut and almonds to the batter when you try this Coconut Macaroon Shortcake recipe.

Coconut Macaroon Shortcake

almonds

almond extract

strawberries, sliced

Combine coconut, nuts, sugar, flour and salt in large bowl. Beat egg whites and almond extract lightly with fork until blended. Add to coconut mixture; mix well.

Trace 9-inch circle on foil-covered baking sheet sprayed with cooking spray. Spread coconut mixture evenly onto foil, staying within circle line on foil.

Bake 15 to 20 min. or until lightly browned. Cool completely.

Remove shortcake from foil. Serve topped with COOL WHIP and strawberries.

Fresh berries, tropical sorbet flavors and a sweet coconut crumb layer make a showstopping dish with just 20 minutes of prep (plus freezing).

Frozen Layered Sorbet Torte

vanilla wafers, finely crushed (about 1-1/2 cups)

tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

raspberries

mint

Combine first 4 ingredients; set aside. Whisk mango sorbet and 1/2 cup COOL WHIP until blended; spread onto bottom of 9-inch springform pan. Cover with half the crumb mixture; press lightly into sorbet. Freeze 1 hour.

Whisk coconut sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture in pan. Top with remaining crumb mixture; press lightly into sorbet. Freeze 1 hour. Whisk raspberry sorbet and 1/2 cup COOL WHIP until blended; spread over crumb mixture. Cover with remaining COOL WHIP. Freeze 4 hours.

Remove torte from freezer 10 min. before serving. Let stand at room temperature to soften slightly. Loosen torte from rim of pan; remove rim. Garnish torte with berries and mint.

Top 17 bakers coconut recipes from across the web

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Chocolate Chunk Cookie Bars

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BAKER'S GERMAN'S Sweet Chocolate Ch...

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Soft & Chewy Coconut Cream Sand...

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Almond Macaroon Brownies

Coconut Neapolitan Cookies

Hawaiian Pineapple Cheesecake with ...

Coconut Macaroon Shortcake

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Top 17 bakers coconut recipes from across the web

The most viewed bakers coconut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chunk Magic Cookie Bars

Chocolate Chunk Cookie Bars

Sparkling Tree Cakes

Pineapple-Coconut Thumbprint Cookie...

Hawaiian Cookie Balls

Carrot Cake Cookie Balls

Chocolate Chip-Coconut Cookie Recip...

BAKER'S GERMAN'S Sweet Chocolate Ch...

Chocolate-Coconut Pinwheels

No-Bake Chocolate Snowball Cookies

Soft &amp; Chewy Coconut Cream Sand...

Coconut-Candy Bar Brownies

Almond Macaroon Brownies

Coconut Neapolitan Cookies

Hawaiian Pineapple Cheesecake with ...

Coconut Macaroon Shortcake

Frozen Layered Sorbet Torte

The most viewed bakers coconut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Soft & Chewy Coconut Cream Sand...