Pina Colada Oatmeal Cookies

I am so loving these cookies.  I'm pretty sure that I haven't made cookies all summer long.  All summer!  Is that crazy?  It's a little crazy to me, because we seem to always have cookies in the house.  Always.  So here we are.  Cookies in the house.  And they are full of dried pineapple, and coconut chips, and coconut and rum flavor!!  And chewy delicious oatmeal!  I already want to make these cookies again.  And again.  In fact, I am already planning my next version, which includes caramel and honey roasted sunflower seeds. Adapted from this recipe.

Pina Colada Oatmeal Cookies

1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 teaspoon coconut extract
1/2 teaspoon rum extract
1 Tablespoons molasses
3/4 cup all purpose flour
1 1/2 cups old fashioned oatmeal
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried pineapple
3/4 cup coconut chips (shredded coconut would probably work as well)

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until smooth.  Beat in the egg, coconut extract, rum extract, and molasses until light and fluffy.  Add the flour, oatmeal, cornstarch, baking soda, and salt, and beat on low speed until incorporated.  Stir in the dried pineapple and coconut chips.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet, leaving a bit of room between them to spread.  Bake the cookies in the preheated oven for 8-10 minutes, or until very lightly browned and set in the center.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 18 cookies.

Enjoy!  -Cardamommy

Coconut Mint Macaroon Brownies

I saw this idea in a King Arthur Flour catalog a while back, and I totally wanted to create it on my own from scratch.  I put it on my to do list and was so excited to make it!  And then things got totally nuts.  And all baking motivation completely left me.  And so I kind of ended up having to force myself to make these brownies.  Which led me to cheat a little bit.  I used a boxed brownie mix.  And you should too if you want to/need to.  Or you can use your favorite brownie recipe and make them from scratch.  Either way, you win, because these bars will be on your plate.  Also, do you remember these Chocolate Dipped Mint Coconut Macaroons?  I do.  In fact, I think of them often and how amazing they were.  I get it.  Coconut and mint and chocolate do not sound like a match made in heaven. But they totally work.  I swear.  Try it.

Coconut Mint Macaroon Brownies

Brownies:
18 ounce Brownie Mix (or use your favorite homemade recipe!!)
Ingredients called for on the box

Macaroon:
2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
3 cups shredded coconut
1/2 cup all purpose flour

Preheat the oven to 350F.  Line a 9x9 inch square pan with foil and grease the foil.

Prepare the brownies according to the package directions.  

While the brownies are baking, in a large bowl stir together the eggs, sugar, vanilla, and mint extract until smooth.  Add the coconut and flour and stir until well combined.  

When the brownies are almost done (the edges should be pulling away from the sides, but a toothpick inserted in the center will have a bit of batter), remove them from the oven and spoon the coconut macaroon mixture evenly over the top.  Return the pan to the oven and continue baking for 25 to 30 minutes, or utnil a toothpick inserted in the center comes out clean.  Let brownies cool completely in the pan.  Use the foil to lift the cooled brownies out of the pan and cut into bars.  Makes 16 bars.

Enjoy!  -Cardamommy

White Chocolate Raspberry Coconut Cookies

These cookies have been on my mind for a while now.  I stumbled upon some dehydrated raspberries on the clearance shelf at Target and I have been trying to figure out the perfect cookie for them.  I think this is the one.  I was worried that these cookies would be overly sweet and one note because of the white chocolate chips, but the dried raspberries give them a perfect tart punch of raspberry that is just perfect!  The coconut adds a bit of flavor and a good texture to these delicious cookies.

White Chocolate Raspberry Coconut Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar1/2 cup + 2 Tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 1/2 cups dehydrated raspberries
1 cup coconut chips (not the sweetened shredded coconut, use the unsweetened flakes)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, stir together (or use a hand or stand mixer) the butter and brown sugar until combined.  Stir in the vanilla extract and eggs until well blended.  Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated.  Stir in the white chocolate chips, dehydrated raspberries, and coconut.

Form the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 to 9 minutes, or until the edges and tops are light golden brown.  Remove the cookies from the oven and transfer to a cooling rack.  Makes about 40 cookies.

Chocolate Coconut Cherry Chip Cookies

I've had a handful of chocolate chip and cherry recipes on here, but I had an idea that needed to be made. I thought it would be perfect to make a delicious fudgy cookie full of coconut and cherry chips.  I don't want to ring my own bell or anything, but I was totally right.  These cookies are totally delicious.  Adapted from this recipe.

Chocolate Coconut Cherry Chip Cookies

10 Tablespoons butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon coffee extract
1/2 teaspoon vanilla extract
1 cup + 2 Tablespoons all purpose flour
6 Tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
3/4 cup cherry chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar until smooth.  Beat in the egg, coffee extract, and vanilla until combined.  Add the flour, cocoa powder, baking soda, and salt, and beat until almost incorporated.  Add the coconut and cherry chips, and beat until evenly distributed, and the flour is incorporated.

Drop by tablespoon size balls onto the prepared baking sheet.  Bake in the preheated oven for 8 to 10 minutes.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Coconut Milk Marshmallow Fudge

I swear I was only going to make one batch of fudge for Christmas.  Honest.  But then I had leftover coconut milk from these Pani Popo, and I knew I had to do it.  Coconut milk fudge.  How could I not?!  I used a basic marshmallow fudge recipe, and made a few minor tweaks and changes, and the result is kind of amazing.  This fudge is super simple, but so just crazy delicious!  Smooth, chocolatey, fudgy, and just coconutty enough to make you grab another piece!

Coconut Milk Marshmallow Fudge

2 cups granulated sugar
1/2 cup coconut milk
1/2 cup butter
12 large marshmallows
6 ounces (1 cup) milk chocolate chips
6 ounces (1 cup) semi sweet chocolate chips
1/2 teaspoon vanilla extract
1/2 teaspoon coffee extract
1/2 teaspoon coconut extract

Line a 9x9 inch square pan with foil, then grease the foil with cooking spray.

In a large saucepan, stir together the granulated sugar, coconut milk, and butter.  Bring to a boil, stirring constantly.  Once the mixture reaches a full boil, continue to boil for 2 minutes, still stirring constantly.  

Remove saucepan from the heat and immediately stir in the marshmallows, milk chocolate chips, semi sweet chocolate chips, vanilla extract, coffee extract, and coconut extract.  Continue to stir until the chocolate and marshmallows are completely melted and smooth.

Pour the the fudge into the prepared pan and chill until firm, about 4 hours.  Using the foil as handles, lift the fudge out of the pan and place on a cutting board.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Coconut Pecan Scones with Coconut Glaze

      This morning I had an idea for muffins and my mom said that she had extra ideas for muffins. But we did not have an ingredient for them so decided that we would make biscuits.  And then my mom found the recipe for these scones so I made those instead. They are delicious and easy and I loved them and I hope that you do, too.  My mom got this recipe from my grandma, who got it from Food Network a long time ago.  We only made 1/4 the recipe, so it is easy to adjust the size.

Coconut Pecan Scones with Coconut Glaze 

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk (I used regular milk)

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped

Glaze:

2 tablespoons unsweetened coconut milk (I used regular milk)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.  Makes 20 scones.

Enjoy!- Hungry Puppy M

Mango Chocolate Chip Cookies

I picked up some dried mango the other day, and I thought that it would be perfect in some cookies!  I started with  one of my favorite chocolate chip cookie recipes and added some chopped dried mango, coconut extract, and mini chocolate chips.  All in all, I think they are amazing.  Those little bursts of mango are delightful, and the amount of chocolate is perfect and doesn't overpower the fruit flavor.  

Mango Chocolate Chip Cookies

1/2 cup butter, room temperature
1/4 cup shortening
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon coconut extract
2 cups all purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (about 6 ounces) dried mango, chopped small
1/2 cup mini chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.  Add the egg, vanilla, and coconut extract and beat until well blended.  Add the flour, cornstarch, baking soda, and salt and beat until just combined.  Stir in the dried mango and mini chocolate chips until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake the cookies for 10 minutes, or until just set in the center.  Remove from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Swig Sugar Cookies with Chocolate Coconut Sour Cream Frosting

I've been hearing about these amazing cookies for a really long time now, and have run across the recipe a handful of times, but have always just kind of shrugged it off and moved on.  I finally decided to make them, and they were absolutely a hit with my family.  This is actually the second time making them in a week!  The first time, I used Vintage Revivals' recipe and it turned out perfectly.  This time, I used her cookie recipe, but changed the frosting to chocolate coconut instead!  Totally delicious.  I linked up to the original cookie recipe, and just posted my own frosting here.

Swig Sugar Cookies with Chocolate Coconut Sour Cream Frosting

Swig Sugar Cookies:
Vintage Revivals Swig Sugar Cookies

Chocolate Coconut Sour Cream Frosting:
5 Tablespoons butter, room temperature
1/2 cup sour cream
1 teaspoon coconut extract
1/4 teaspoon salt
5 cups powdered sugar
1 cup semi sweet chocolate chips, melted and cooled 
2 Tablespoons milk (if necessary)

For the frosting, beat together the butter, sour cream, coconut extract, and salt until smooth.  Beat in the powdered sugar, one cup at a time, until incorporated.  Add the melted chocolate and beat until combined.  Beat in the milk, if necessary, to reach the desired consistency.  

Spread the frosting over the cooled cookies.  Makes about 24 to 30 large cookies.

Enjoy!  -Cardamommy

Coconut Almond Granola Rice Krispie Treats

Several weeks ago, I made this granola specifically so i could use it for these Coconut Almond Granola Rice Krispie Treats.  It was so easy and they were so perfect.  These amazing rice krispie treats will fulfill your every dream.  I can't even express how delicious these are! A delicious mix of  rice krispies, granola, coconut, almonds, and chocolate is held together by sweet gooey marshmallow.  So easy to put together, and so perfect for any occasion!

Coconut Almond Granola Rice Krispie Treats

3 cups rice krispies
2 cups granola (Make your own, or use store bought)
1 cup shredded coconut
1/2 cup sliced almonds
1 bag (10 ounces) marshmallows (you can use large or mini)
3 Tablespoons butter
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1 cup mini chocolate chips

Grease a 9x13 inch baking dish.  

In a large bowl, stir together the rice krispies, granola, coconut, and almonds.

Place the marshmallows and butter in a large bowl.  Microwave in 30 second intervals, stirring after each, until the marshmallows are melted and smooth.  Stir in the coconut and almond extracts.  Add the rice krispies mixture and stir until evenly coated with the marshmallow.  Let cool for a couple of minutes, then very quickly stir in the mini chocolate chips and transfer the mixture into the prepared pan.  Lightly spray your hands with cooking spray and press down on the treats gently to form an even layer.  Refrigerate the treats until firm, then cut.  Makes 24 servings.

Enjoy!  -Cardamommy

Coconut Custard Pie

I am so loving this pie.  It is simple and delicious, and the top totally reminds me of coconut macaroons!  Next time I might try adding some cinnamon to the filling, or perhaps serving it with some cinnamon or vanilla ice cream.  Original recipe found here.

Coconut Custard Pie

1 9-inch Pie crust
1 cup granulated sugar
1/4 teaspoon salt
4 Tablespoons (1/2 stick) butter, melted
6 eggs
1 cup buttermilk
2 teaspoons vanilla extract
2 cups shredded coconut

Preheat the oven to 375F.  Roll out the pie crust and fit into a 9 inch pie plate.  Crimp the edges.  Carefully line the pie crust with foil, letting it hang over the sides of the pie place.  Pour rice or beans (or use pie weights if you have them) into the foil lined crust, filling it about 1/4 to 1/3 full.  Bake the pie crust for about 15 to 20 minutes.  Remove from the oven and lift out the foil and rice/beans/weights.  Cover the edges with strips of foil, and return the crust to the oven and bake for about 5 minutes more, until the crust is just set.  Lower the oven temperature to 350F.

In a large bowl, whisk together the sugar, salt, and melted butter until combined.  Whisk in the eggs, one at a time until incorporated.  Add the buttermilk and vanilla extract and whisk until well blended.  Stir in the coconut.  Pour the filling into the crust and bake the pie for about 45 minutes, keeping the edges of the crust covered with foil to prevent overbrowning.  The center of the pie will be just set and the top should be golden brown.  Let the pie cool completely before slicing.  Makes 8 servings.

Enjoy!  -Cardamommy

Coconut Chocolate Chip Cake

I love this cake.  It is kind of amazing. The cake is super moist and the frosting is unbelievable.  The chocolate chips don't overwhelm the nice coconut flavor, and the entire thing is just irresistible.  My girls could barely wait until it was time to eat it!  This cake is definitely a new favorite at my house.  Original recipe found here.

Chocolate Chip Coconut Cake

Cake:
1 box white cake mix
8 ounces sour cream
1 cup coconut milk
1/4 cup oil
3 eggs
1 cup mini chocolate chips

Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon butter flavoring
2 teaspoons meringue powder (optional)
1 pound (about 4 cups) powdered sugar
2 Tablespoons coconut milk
3/4 cup mini chocolate chips
1 cup shredded coconut

Preheat the oven to 350F.  Grease a 9x13 inch baking dish.

In a large bowl, stir (or beat with an electric mixer) together all of the cake ingredients until well blended.  Pour into the prepared baking dish and smooth the top.  Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from the oven and cool completely before frosting.

For the frosting, in a large bowl cream together the butter, shortening, salt, vanilla, coconut extract, and butter flavoring.  Add the meringue powder (if using) and half of the powdered sugar and beat until smooth.  Add the remaining powdered sugar and beat until combined.  Beat in the coconut milk, one tablespoon at a time, until you reach the desired consistency.  Stir in the chocolate chips.

Spread the frosting over the cooled cake.  Sprinkle the coconut over the top and press lightly to adhere it to the frosting.  Makes 20 servings.  

Enjoy!  -Cardamommy

Pineapple Upside Down Layer Cake

I love pineapple upside down cake, but like so many other things, I just don't get around to making it very often. This time, I wanted to switch it up a bit by making it a layer cake! I started with a super simple pineapple upside down cake and used a cake mix.  I made a delicious coconut cream cheese frosting to put between the layers.  This cake is fruity and sweet and still a classic!

Pineapple Upside Down Layer Cake

Topping:
1/2 cup (1 stick) butter, divided
1 cup packed brown sugar, divided
14 pineapple slices, divided

Cake:
1 box yellow cake mix
1 box (4 serving size) instant vanilla pudding
4 eggs
1 cup water (or use pineapple juice)
1/2 cup oil

Frosting:
1/2 stick (4 Tablespoons) butter, room temperature
4 ounces cream cheese, cold
3 cups powdered sugar
1/2 teaspoon coconut extract
2 to 3 Tablespoons cream of coconut

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.

In a small bowl, melt 1/4 cup of the butter.  Add 1/2 cup of the brown sugar and stir until smooth.  Pour the butter mixture into one of the prepared cake pans.  Arrange 7 of the pineapple slices on top.  Repeat with remaining butter, brown sugar, and pineapple slices in the second cake pan.

In a large bowl, combine the cake mix, vanilla pudding, eggs, water (or pineapple juice), and oil.  Beat until well blended and slightly thickened, 1 to 2 minutes.  Divide the batter equally between the two pans, and pour carefully over the pineapple, smoothing the top.  Bake the cakes for about 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove from the oven and let cool in the pans for several minutes, then turn out one layer on a serving plate, and the other cake layer on a cooling rack.

For the frosting, beat together the butter and one cup of powdered sugar until combined.  Beat in the cream cheese, followed by the remaining powdered sugar. Add the coconut extract and cream of coconut, and beat until smooth.

Spread the frosting over the top of the cake layer on the serving plate.  Place the remaining cake layer on top of the frosting.  Makes 12 to 16 servings.  

Enjoy!  -Cardamommy

Chocolate Dipped Mint Coconut Macaroons

I have been wanting to make some sort of dessert with a coconut/mint flavor combination for a really long time.  First, it took me forever to figure out what I should make.  Then it took me forever to actually make it!  I found the original recipe for these macaroons in The Founding Farmer's Cookbook.  Founding Farmers is a restaurant in Washington D.C. that is part of the farm-to-table movement and is directly linked to the North Dakota Farmers Union.  The recipe for these macaroons originally made 4 dozen, so I scaled that back just a little.  I also threw in some mint extract and chocolate.  These cookies are amazing.  The mint and coconut together are delicious, and the chocolate doesn't overpower.  If you'd rather have regular coconut macaroons, just swap 1 teaspoon of vanilla extract for the  mint and leave out the chocolate.

Chocolate Dipped Mint Coconut Macaroons

3 egg whites
1 cup granulated sugar
1 Tablespoon honey
1/2 - 3/4 teaspoon mint extract
8 ounces shredded sweetened coconut (about 2 cups, but go by weight if possible)
6 Tablespoons cake flour 
1 cup semi sweet chocolate chips

Preheat the oven to 300F.  Line a baking sheet with parchment paper.

In a stainless steel bowl over a pot of boiling water (don't let the bottom of the bowl touch the water), whisk together the egg whites, sugar, honey, and mint extract until the mixture is warm and the sugar has dissolved.  Transfer the egg white mixture to the bowl of a stand mixer and beat with the whisk attachment until soft peaks form (this will take several minutes).  Use a spatula to fold in the coconut and flour.  

Scoop large spoonfuls of the dough (about 2 1/2 tablespoons) and drop onto the prepared baking sheet.  Bake for 14 to 18 minutes, or until golden brown.  Transfer the cookies to a cooling rack to cool completely.  

When the cookies are cool, place the chocolate chips in a microwave safe bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Drop the cookies into the melted chocolate to coat the bottom of the cookie, then using two forks, lift the cookies out and place on a piece of waxed paper.  Let the chocolate set up before serving.  Makes 12 cookies.

Enjoy!  -Cardamommy

Coconut Caramel Candy Bars

I found this latest recipe in a King Arthur Flour catalog, and it is delicious!  I asked my husband what I should say about these bars.  "You should say that they're awesome!"    These chewy bars are full of coconut and topped with caramel, chocolate, and more coconut.  The gooey chewiness of the caramel really puts these bars over the top.  Plus, these aren't hard to make, which I totally love!

Coconut Caramel Candy Bars

6 Tablespoons butter, room temperature
1 1/2 cups packed brown sugar
2 teaspoons vanilla extract
1 egg
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups shredded coconut
6 ounces caramels
1 Tablespoon whipping cream
3/4 cup semi sweet chocolate chips
1/4 cup shredded coconut

Preheat the oven to 350F.  Very lightly grease a 9x13 inch baking pan.

Cream together the butter and brown sugar.  Add the vanilla and egg and beat until smooth.  Add the flour, salt, baking powder, and coconut, and beat until combined.  Spread the mixture evenly into the prepared pan and bake in the preheated oven for 15 minutes.

During the last several minutes of baking, prepare the caramel.  Place the caramels in a microwaveable bowl and add the cream.  Microwave the caramels and cream in 30 second intervals, stirring after each, until melted and smooth.  

When the crust is finished baking, drizzle the caramel evenly over the top, then return to the oven and bake for an additional 10 minutes, or until golden brown.  Remove the bars from the oven and sprinkle the chocolate chips over the top.  Let sit for about 5 minutes, then spread evenly over the bars.  Sprinkle the coconut over the top.  Let cool completely before cutting.  Makes about 32 candy bars.

Enjoy!  -Cardamommy

German Chocolate Cake

A couple of months ago, my oldest Hungry Puppy asked me to make a German Chocolate cake, which totally surprised me because she isn't really a big chocolate lover.  Okay, though, sure.  Twist my arm.  Of course I'll make her a German Chocolate Cake.  I didn't feel like doing a traditional German Chocolate cake, though.  I needed something different.  So I found this recipe and asked her if she was okay with it, then decided to run with it.  I doctored up a cake mix, then made my own frosting instead of using store bought.  We loved it!  

German Chocolate Cake

Cake:
1 chocolate cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
3 eggs
1 cup water
1/4 cup oil
1 cup sour cream
2 teaspoons vanilla extract

Frosting:

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

1/3 cup thick caramel sauce

1 cup shredded coconut, toasted

1 cup chopped pecans, toasted

12 Oreo cookies, chopped

Preheat the oven to 350F.  Grease 3 9-inch round cake pans and line the bottoms with parchment paper, then lightly grease the parchment. 

In a large bowl, whisk together the cake mix, flour, sugar, and salt.  Add the eggs, water, oil, sour cream, and vanilla, and stir until well blended.  Divide the batter evenly between the 3 cake pans, and smooth the tops.  Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pans and remove the parchment from the bottoms.  Let cakes cool completely on a cooling rack.  

For the frosting, in large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Beat in the caramel sauce, then the coconut and pecans until evenly distributed.

To assemble the cake, place 1 cake layer on a serving plate.  Spread with 1/3 of the frosting and sprinkle with 1/3 of the chopped oreo cookies.  Place the 2nd cake layer on top and spread with another 1/3 of the frosting and oreos.  Place the last cake layer on top and spread with the remaining frosting and oreos.  Makes 16 to 20 servings.  

Enjoy!  -Cardamommy

Orange Coconut Chocolate Chip Cookies

I have been thinking about these cookies since before Christmas.  They didn't make my Christmas baking list because I let my Hungry Puppies finalize the baking list and these didn't make it.  Oh well.  I knew I'd make them eventually, so here we are!  Originally I planned just to use chocolate chips, but then I accidentally bought my husband a Terry's Chocolate Orange.  A Dark Chocolate Orange.  Oops.  He's definitely not a fan.  So I knew he'd never eat it, but I knew he'd eat it in cookies!  It was perfect for these cookies.  If you don't have a chocolate orange (I've only seen them around Christmas time or in specialty shops), just use chocolate chips.  The cookies are thick and chewy and the orange, coconut, and chocolate are a perfect combination!

Orange Coconut Chocolate Chip Cookies

1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
Grated zest of 1 orange
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour 
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 shredded coconut
1 cup chocolate chips OR 1 Terry's Chocolate Orange, chopped 

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, orange zest, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla, and beat until well blended.  Add one cup of the flour, the cornstarch, baking soda, and salt, and beat until just combined.  Add the second cup of flour and beat until incorporated.  Add the coconut and chopped chocolate orange (or chocolate chips) and beat on low speed until evenly distributed.

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet, leaving about 2 inches of space in between each dough ball.  Flatten the tops of the dough balls very slightly (you don't want to spread the dough, just flatten the rounded top of the dough ball).  Place the cookies in the preheated oven and bake for 10 to 11 minutes, or until just golden brown on the edges and very top.  Do not overbake, or the cookies will be more crunchy than chewy (which is a no go in my book).  Remove the cookies from the oven and transfer to a cooling rack to cool.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Coconut Maple Date Bars

I love dates.  I mean, I really love dates!  I don't often think of things to make with dates, though.  I stumbled across this recipe though, and thought it would be perfect! These bars are so simple and delicious, and perfect for those extra dates you've been wanting to do something with!  Original recipe found here.

Coconut Maple Date Bars

Maple Date Filling:
12 ounces chopped, pitted dates
3/4 cups water
1/3 cup maple syrup

Crust:
1/2 cup butter, room temperature
2/3 cup granulated sugar
1 cup all purpose flour
1 cup old fashioned oatmeal
1 cup shredded coconut
1/4 teaspoon baking soda
1/4 teaspoon salt

For the maple date filling, place the dates, water, and syrup in a small saucepan.  Bring to a boil over medium heat, stirring occasionally.  Reduce heat to low and continue to simmer, stirring frequently, until the mixture is very thick, about 10 minutes.  Remove from the heat and let cool.

Preheat the oven to 400F.  Lightly grease a 9x9 inch square baking pan.  Set aside.

For the crust, cream together the butter and sugar until light and fluffy.  Add the flour, oatmeal, coconut, baking soda, and salt, and beat until well blended and crumbly.  Place 2 cups of the crust mixture into the prepared pan and press evenly onto the bottom of the pan.  Spread the cooled date mixture evenly over the top of the crust.  Sprinkle the remaining crumbs on top of the date filling.

Place the bars in the preheated oven and bake for about 18 to 20 minutes, or until the top is lightly browned.  Remove from the oven and let cool completely before cutting.  Makes 16 servings.

Enjoy!  -Cardamommy

Crispy Coconut Lime Butter Cookies

I have been wanting to make a coconut lime cookie for a while now.  I really like my cookies to be thick and chewy, but I wanted this one to be crisp and buttery and full of coconut lime flavor.  I think that we accomplished that with this cookie!  I had to top it off with a white chocolate lime drizzle, which was totally an experiment, and I loved it.  I actually kind of just wanted to eat the chocolate drizzle just like that.  It was the perfect sweet tart topping to this buttery cookie.

Crispy Coconut Lime Butter Cookies

1 cup (2 sticks) butter, room temperature
1 1/2 cups powdered sugar
Zest of 2 limes
2 egg whites
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 cup shredded coconut
Granulated sugar
1 cup white chocolate chips
2 Tablespoons lime juice

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, powdered sugar, and lime zest until light and fluffy.  Beat in the egg whites and vanilla extract until well blended.  Add the flour, baking soda, baking powder, and salt, and beat until just combined.  Beat in the coconut until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Using a the bottom of a glass dipped in sugar, flatten the dough balls until about 1/4 inch thick.  Bake in the preheated oven for about 12 minutes, or until light golden brown at the edges.  Remove cookies from the oven and transfer to a cooling rack to cool completely.

For the white chocolate lime drizzle, place the white chocolate chips and lime juice in a plastic microwave safe bowl.  Microwave in 15 second intervals, stirring after each, until melted and smooth.  Drizzle white chocolate over cooled cookies.  Makes about 40 cookies.

Enjoy!  -Cardamommy

White Chocolate Coconut Oatmeal Cookies

I came up with this recipe a lot of years ago, and it got buried in one of my infrequently used recipe binders.  Over the past 3 weeks or so (my Hungry Puppies would say that it felt more like 6 months!) I've been reorganizing my main recipe binder.  This is the binder where I keep my favorite recipes and the recipes I create.  I used to have them all categorized nicely, but then I just started printing them out chronologically.  Which was fine.  But there are getting to be so many, it's getting harder to find things!  This is a recipe that I unearthed and remembered as being a classic favorite.  Oatmeal, coconut, and white chocolate.  Simple and delicious.

White Chocolate Coconut Oatmeal Cookies

1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup quick oatmeal
1 cup shredded coconut
1 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla extract.  Add the flour, baking soda, and salt, and beat until almost combined.  Add the oatmeal, coconut, and white chocolate chips, and beat on low until evenly distributed, and no streaks of flour remain.

Drop the dough by 2 tablespoonsful onto the prepared baking sheet.  Bake for 12 to 14 minutes, or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Hazelnut Coconut Crunch Ice Cream Cake

I made this ice cream cake for Easter and am only now getting around to posting it, but I figured it should be fine because it'll still be Summer for a while, right?  Usually, I would have made this cake from scratch, but I was visiting my family in Salt Lake City, and we were so busy that making an ice cream cake from scratch was totally stressing me out.  I decided to go half and half, and I got this cake made in one morning.  I'm thinking that I've maybe gone a little overboard with these flavors, but I seriously can't help it.  This cake starts with a box mix (but you're no one would ever guess), and is filled with coconut flavored ice cream and hazelnut crunch and covered with coconut hazelnut chocolate frosting and more hazelnut crunch.   

Hazelnut Coconut Crunch Ice Cream Cake

Cake:
1 box chocolate cake mix
1 box (4 serving size) chocolate pudding mix
1 cup sour cream or plain unsweetened greek yogurt
1 cup canola oil
4 eggs
1/2 cup milk

Hazelnut Crunch:
2 ounces chocolate chips
2 Tablespoons butter
1/2 cup Nutella
1/4 to 1/2 cup chopped toasted hazelnuts
3/4 cup shredded coconut
3 cups rice krispies

1/2 gallon Coconut Ice Cream (we used samoas flavored ice cream)

Coconut Hazelnut Chocolate Frosting:
2 cans of Almond Joy Chocolate (or regular chocolate) frosting (or make your own)
1/2 cup Nutella
1 cup shredded coconut

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper (or coffee filters) and lightly grease the papers.

In a large bowl, combine the cake mix, pudding mix, sour cream or yogurt, oil, eggs, and milk.  Mix together for a minute or two, until well blended.  Divide the batter between the two prepared pans and smooth the top (the batter will be thick).  Bake in the preheated oven for about 25 to 27 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 5 minutes.  Turn the cakes out of the pans and let cool completely on a cooling rack.

While the cakes are baking, make the hazelnut crunch.  Melt together the chocolate chips, butter, and Nutella until smooth. Add the hazelnuts, coconut, and rice krispies, and stir until evenly coated.  Pour the mixture onto a waxed paper lined baking sheet and refrigerate until set.  Break into small chunks.

For the ice cream layer, line a 9-inch round cake pan with plastic wrap.  Press all of the ice cream evenly into the pan.  Cover with plastic wrap and freeze until ready to assemble.

For the frosting, in a large bowl, combine the 2 cans of frosting (or about 3 cups of homemade), the Nutella, and the coconut, stirring until combined.

To assemble the cake, place one cake layer on a serving plate.  Sprinkle with some of the hazelnut crunch.  Place the unwrapped ice cream layer on top, and sprinkle some more of the hazelnut crunch on top.  Place the second cake layer on top of the ice cream layer.  Frost the top and sides with the frosting.  Sprinkle more hazelnut crunch on top.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy