Coconut Pancakes

I had never thought to put coconut in a pancake, but this recipe by Cookie and Kate that uses fresh coconut and topped with a mixture of equal parts honey and coconut milk topped with fresh fruit sounds delicious and going to put this on my to try list. 

Photo: Cookie and Kate

WHITE CHOCOLATE MACEDAMIA NUT MAGIC BARS

Baking Bites never fails to come up with unique twists on traditional item and this one is another gem.
I love the idea of having coconut and macadamia nuts in "magic cookie" bars.  Only down side is macadamia nuts are not locally grown and expensive where I live so will go on the wish list to try at some point in the future.

For the complete recipe, click here.

Photo:  Baking Bites

LEMON COCONUT BREAD***ACCOMPLISHED***

I found the yummy sounding recipe at Baking Bites. She notes that the recipe is based on one of her favorite quickbread, which is a recipe for Coconut Bread from bills, Bill Granger’s restaurant in Sydney, Australia to which she spiced up with lemon juice and zest.

http://bakingbites.com/2009/04/lemon-coconut-bread/

• "1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cups milk (lowfat is fine)
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup sugar
• 2 cups shredded coconut (sweetened or unsweetened)
• 1/3 cup butter, melted

Preheat oven to 350F.

Grease and flour a 9×5-inch loaf pan. In a large mixing bowl, whisk together flour, baking powder and salt.

Stir in sugar and coconut.In a medium bowl or a large measuring cup, whisk together eggs, milk, lemon juice, lemon zest and vanilla. Make a well in the center of the dry ingredients and pour in egg mixture.

Stir until just combined and only a few streaks of flour remain. Add in melted butter and stir until just smooth, being careful not to overmix.

Pour into prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Turn loaf out onto a wire rack to cool completely before slicing.

Makes 1 loaf."

As the loaf needs to be baked for an hour or more, this will be more of a cold weather day project (maybe tomorrow as it was chilly out today) so it can help warm up the apartment.

**************************************************************************

ACCOMPLISHED

COCONUT MACAROON BIRDS NESTS

This receipe is also from "No Fuss Fabulous" and although I have everything in my cupboard to make these, except the Jelly beans or Robin Eggs, I am the only one in my family that like coconut and I really don't need to be wearing 4 dozen coconut macaroons on my hips (I have already saved space for the Easter Peeps nest project this year). This may be something for next year.

Items needed:

• 16 ounces shredded coconut


• 1 can (14 oz.) sweetened condensed milk


• 2 teaspoons vanilla extract


• Jelly beans or candy Robin Eggs

"Mix first three ingredients together. Drop by teaspoonfuls onto generously greased baking sheets.

Bake at 350° for 8 minutes.

Cool coconut macaroons slightly; remove to rack.

Once cooled, place candy Robin Eggs or jelly beans on top of coconut “nests.”

Makes about 4 dozen coconut macaroons."

Almond Coconut Granola

I ran across this recipe at the following and going to try it (or some version of it) sometime.

http://blissfullydomestic.com/blissful-kids/simple-and-tasty-granola/

From Gourmet, Feb 99 (Epicurious) :

Almond Coconut Granola

• 3 cups old-fashioned rolled oats
• 2/3 cup sliced almonds
• 1/2 cup unsweetened desiccated coconut
• 1/3 cup hulled green pumpkin seeds or sunflower seeds
• 1/2 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 6 tablespoons honey
• 1 cup mixed dried fruits such as raisins, cherries, and apricots
  

Preheat oven to 325°F.

In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.

In a large jelly-roll pan spread granola evenly and bake in middle of oven, stirring halfway through baking, until golden brown, about 15 minutes. Cool granola in pan on a rack and stir in dried fruits.

Granola may be kept in an airtight container at cool room temperature 2 weeks.