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This is a very simple coconut macaroon recipe that uses only 4 ingredients. Condensed milk gives it a richer flavor than most.
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Cheesecake literally just got cooler.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Try this coconut mocha frappe, where coconut, chocolate, and cold coffee combine to make a delicious refreshing drink.
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These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk.
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Make a clean version of ranch dressing with this quick and easy recipe using Greek yogurt, coconut milk, fresh chives, parsley, and dill.
cooking.nytimes.com
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
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These are a great combination of cake, chocolate, peanut butter, and coconut!
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Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
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If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven.
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Get Knockout Coconut Shrimp with Spicy Mango Sauce Recipe from Food Network
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These coconut, raspberry, and chocolate bars feature delicious layers that will look great on any cookie platter.