I bake to sweeten life

Posts tagged ‘Coconut’

Chocolate Balls

Chocolate Balls


  • 7 tablespoons butter, unsalted, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 3 tablespoons cocoa (I used a mix dark and black cocoa)
  • 1 1/4 rolled oats
  • 3 tablespoons of your favorite liqueur (I used chocolate liqueur)
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips

Your coating of choice (list follows)


1. Cream together butter and sugar till fluffy. Add in other ingredients until smooth.

2. Roll the mixture into small balls and dip/roll them in coating of choice.

3. Let them harden in the fridge. Chocolate balls will last at least 1-2 weeks.

Suitable coatings

  • Cocoa powder
  • Melted chocolate (dark, milk, white)
  • Chopped nuts
  • Layered chocolate
  • Desiccated coconut
  • Sprinkles
  • Decorative icing
  • Colored sugar crystals
  • Glazed cherries or peel (a simple single fruit piece at the top of a truffle will appear very effective), or chopped dried fruit pieces
  • Icing sugar


Coconut Walnut Pie



  • 1 cup corn syrup
  • 4 eggs, large
  • 1 cup brown sugar
  • 1/4 cup butter, unsalted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup  walnuts, finely chopped
  • 1 cup flaked coconut
  • 1 (9-inch) unbaked


  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter, cinnamon, salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly – it should spring back when done. Cool for 2 hours on wire rack before serving.

Yield: 8 servings

Strawberry Coconut Bread

Strawberry Coconut Bread

Moist, sweet and tart.


  • 2 Eggs, large
  • 1/2 cup vegetable oil
  • 1/2 teaspoon coconut extract
  • 3/4 cup sugar, granulated
  • 1 1/2 cup strawberries, sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup coconut, shredded, sweetened
  • 1/2 cup nuts, chopped


  1. Preheat oven to 350 degrees. Grease and flour a 9 1/2 x 5 1/2-inch loaf pan or three 5 3/4 x 3 1/2 loaf pans.
  2. In a large bowl, beat eggs until fluffy;add oil, extract and sugar and continue beating until light.
  3. Mix in berries
  4. In another bowl, combine remaining ingredients. Add to the strawberry mixture; blending just until flour is moistened. No more than 20 second; do not overmix.
  5. Spoon into prepared loaf pan(s) Bake 50-60 minutes for large loaf; 45-55 minutes for small loaves.
  6. Cool in pan for 5 minutes, loosen and turn out onto a rack to cool completely.

Yields: 1 large or 3 small loaves.

Chewy Anzac Biscuits

Anzac Biscuits


An Anzac biscuit is a sweet biscuit (what I would call a cookie) popular in Australia and New Zealand. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps.



½ cup (115g) unsalted butter, softened

1 cup (200g) granulated sugar

½ teaspoon salt

½ baking soda

1 tablespoon golden syrup (honey or corn syrup can be used)

1 cup (140g) all-purpose flour

1 cup (85g) shredded sweetened coconut, chopped

¾ cup (65g) rolled oats


Preheat oven to 350 degrees F Line 2 sheet pans with parchment.

In large bowl, stir butter and sugar until creamy. Stir in golden syrup and 1 tablespoon water.

Add flour salt, baking soda and coconut, and then stir until completely combined. (I had put the oats and coconut for a spin the food processor to make then a a bit finer, optional)

Scoop into 16 balls, spacing evenly on the sheet pans and about 3 inches apart. Press down to about 3/4-inch thick.

Bake until cookies are deep golden brown, 15- 20 minutes, rotating the pans halfway through baking.

Let cookies cool on pans for 5 minutes, then transfer to wire rack to cool.

Makes 16 cookies


Malibu Sunrise Cookies

Malibu SunriseIngredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup coconut, finely ground
  • zest of 1 orange
  • 2 tablespoons orange juice
  • 1 tablespoon triplesec
  • 2 tablespoons Malibu rum
  • 1 egg
  • 1/2 teaspoon coconut extract


Preheat oven to 375°F.  In a small bowl stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in egg and coconut extract. Mix in orange zest, coconut, orange juice, triplesec and Malibu. Gradually blend in dry ingredients.

Drop rounded tablespoonfuls of dough on ungreased cookies sheet.

Bake 8-10 minutes or until golden. Let stand on cookie sheet for 2-3 minutes before transferring to wire rack to cool.

Yield 21-24 cookies.

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