Do you love to bake? Do you find yourself going through a lot of bags of desiccated coconut? Me to! Keep reading for the 10 recipes that I use, which uses up vast amounts of coconut. I hope you enjoy them, as much as we do...
1/ Oat & Coconut Cookies
Ingredients: 1 cup oats, 1 cup self-raising flour, 1 cup sugar, 3/4 cup desiccated coconut, 125g margarine, 2 Tablespoon golden syrup or honey, 2 Tablespoons water.
Preheat the oven to 180 degrees. In a large bowl, combine the oats, flour, sugar and coconut. In a microwave-safe jug, add the golden syrup, water and margarine and microwave for 40 seconds until margarine has melted. Make a well in the dry ingredients and pour in the margarine mixture. Mix to combine. Line a baking tray with baking paper. Roll in your hands tablespoon-sized balls of the cookie mixture and place onto the baking tray. Flatten slightly with the back of a fork. Bake for 15 - 20 minutes, until browned on the edges. Makes 15 - 20.
2/ Jam Drops
Ingredients: 2 cups self-raising flour, 1 cup desiccated coconut, 1 cup caster sugar, 1/2 cup olive oil, 1/4 cup milk and 1/3 cup strawberry jam.
Preheat oven to 180 degrees. Combine flour, coconut and sugar in a mixing bowl. Stir in oil and milk and mix well. Roll level tablespoons of mixture into mounds and arrange on two lined baking trays, leaving large gaps between each one to spread. Push a hole into the top of each one with the bottom of a teaspoon and spoon 1/2 a teaspoon of jam into the hole. Bake for 15 - 20 minutes until browned on the edges. Allow to cool on tray. Makes 20 - 30.
3/ Rice Bubble & Date Biscuits Ingredients: 1 cup self-raising flour, 1 cup Rice Bubbles, 1 cup desiccated coconut, 1/2 cup chopped dates (or sultanas), 3/4 cup caster sugar, 2/3 cup vegetable oil and 1 egg.
Preheat oven to 160 degrees. Line a baking tray with baking paper. In a bowl combine all the ingredients. Roll mixture into tablespoon-sized balls and place them on the baking trays, leaving space for them to spread. Bake for 10 - 15 minutes or until golden and crispy. Makes 10 - 15, depending on the size.
6/ Easy Apple Slice Ingredients: 340g bag of vanilla cake mix (home brand), 420g tin of pie apples, 300g carton of lite sour cream, 3/4 cup of coconut, 4 Tablespoons butter (softened), 1 egg and cinnamon.
Preheat oven to 180 degrees. In a bowl, mix the butter, cake mix and coconut. Press firmly down into a lined rectangle baking tray to make the base of the slice. Bake for 15 - 20 minutes until browned. Set aside to cool. When cooled, arrange apple slices over the base. Beat sour cream and egg together and pour over apples. Sprinkle with cinnamon. Bake for a further 15 - 20 minutes. Cut up when warm and then cool in the fridge. Serves 12.
7/ "On the Go" Muffins
Ingredients: 2 and 1/4 cups of plain flour, 3 eggs, 2 cups grated carrot, 1 cup grated apple, 1 cup canola oil, 1/2 cup of brown sugar, 1/2 cup of caster sugar, 1/2 cup shredded coconut, 1/2 cup chopped dates, 2 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons mixed spice, 1 teaspoon vanilla essence and 2 Tablespoons shredded coconut to decorate.
Preheat oven to 180 degrees. Spray a 12 hole muffin tin with oil. Sift the flour, baking powder, mixed spice and baking soda in a large bowl. Stir in sugars, carrot, apple, coconut and dates. Make a well in the centre of the ingredients. In a separate bowl, whisk the 3 eggs, oil and vanilla essence and pour into the well and use a large metal spoon to combine. Spoon mixture into muffin tin holes and top with extra coconut. Bake for 25 minutes.
Ingredients: 3 cups icing sugar mixture (sifted), 3 and 1/2 cups desiccated coconut, 395g can condensed milk, 1 egg white (lightly beaten), 2 teaspoons peppermint essence, 3 drops green food colouring.
Line a square cake pan with baking paper. In a large bowl, add icing sugar, coconut, condensed milk and egg white and mix until combined. Press half the mixture into the base of the pan. To the other half, add peppermint essence and green food colouring and mix. Add to the tin on top of the white layer. Cover and refrigerate overnight. Cut into squares.
9/ Raw Date & Weet-bix Slice
Ingredients: 5 Weet-Bix, 1 cup dates, 1/2 cup unsalted cashews, 1/2 cup desiccated coconut, 4 Tablespoons cocoa, 2 Tablespoons honey (plus one extra squirt it the mixture isn't forming), 2 Tablespoons water. Icing: 50g milk choc buds, desiccated coconut.
Combine all the main ingredients in a food processor for a couple of minutes until it looks like it is sticking together (if it looks too crumbly, add a squirt of honey into the top). Meanwhile, line a loaf tin with baking paper and then spoon the mixture in, pressing down firmly. Melt the choc buds in the microwave at 30 second intervals, stirring each time, until completely melted. Spread over slice. Sprinkle with desiccated coconut. Set in fridge for at least 2 hours before slicing. Makes 10 small squares.
Ingredients: 4 Granny Smith apples (peeled, de-cored and thinly sliced), 70g margarine (room temperature), 1/2 cup oats, 1/3 cup plain flour, 1/4 cup desiccated coconut, 1/4 cup raw sugar, 1/4 teaspoon nutmeg, 1/4 teaspoon mixed spice and 1/2 teaspoon cinnamon.
To stew the apples: Place the apples, nutmeg, mixed spice and cinnamon in a saucepan and cover with water. Bring the saucepan to the boil and simmer, uncovered for 15-20 minutes or until the apples are soft. Stir occasionally. Remove apples from heat, drain any excess water and place into four ovenproof mini ramekins.
To make the crumble: Preheat oven to 160 degrees. In a bowl add oats, flour, coconut and sugar. Once margarine has reached room temperature, gently rub into the mixture using your finger (it should resemble bread crumbs). Spread this on top of the apples in the ramekins. Bake for 20 minutes, or until slightly golden in colour. Change the setting to grill and brown the tops. Serve hot with a dollop of yoghurt.