This page brings together five coconut desserts with a mix of baked bars, quick breads, chilled treats, and no-bake slices.
Each recipe uses coconut in a different way, from folded-in shreds to a finishing coating or topping.
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- Coconut Chewies
- Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
- No Bake Coconut Cream Balls
- Angel Pineapple Cake
- Church Window Cookies
Coconut Chewies
Coconut Chewies are baked in an 8×8-inch dish and start with butter cooked until amber before brown sugar, eggs, vanilla, flour, baking powder, salt, and shredded sweetened coconut are stirred in. The batter becomes thick, then goes into the prepared pan and bakes until set.
A loose foil covering goes on during the last 10 minutes to help prevent over-browning. After baking, the chewies need to cool completely before being sliced into squares, which helps them hold their shape.
Get the full Coconut Chewies recipe
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts
Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts combines mashed bananas, crushed pineapple with juice, oil, eggs, vanilla, and a dry mix of flour, sugar, baking powder, baking soda, and salt. Dry-roasted macadamia nuts and unsweetened coconut flakes are folded in at the end for texture.
The loaf pan is greased before the batter goes in, then the top is smoothed and baked until a knife inserted in the center comes out clean. After a brief rest in the pan, the bread is moved to a wire rack to cool completely before slicing.
Get the full Hawaiian Banana Bread with Pineapple, Coconut & Macadamia Nuts recipe
No Bake Coconut Cream Balls
No Bake Coconut Cream Balls use softened cream cheese, butter, powdered sugar, and shredded coconut to make a thick, sticky mixture that is chilled before shaping. The mixture is rolled into bite-sized balls or egg shapes, then frozen so they are firm enough for dipping.
Once frozen, each piece is coated in melted chocolate, returned to a parchment-lined sheet, and chilled again until the coating hardens. The finished balls can be served chilled or at room temperature, and extras are stored in the refrigerator.
Get the full No Bake Coconut Cream Balls recipe
Angel Pineapple Cake
Angel Pineapple Cake is mixed in a large bowl with angel food cake mix, crushed pineapple with its juice, and part of the sweetened coconut flakes, creating a batter that puffs up as it is stirred. The mixture is spread into a greased 9×13-inch baking dish and baked until golden and cleanly tested in the center.
The cake cools completely before the topping is added, which keeps the Cool Whip from softening too much. After cooling, the remaining sweetened coconut flakes are sprinkled over the whipped topping for a simple finish.
Get the full Angel Pineapple Cake recipe
Church Window Cookies
Church Window Cookies are built from a melted mixture of semisweet chocolate chips and butter, then combined with toasted chopped walnuts and pastel mini marshmallows. The mixture is divided onto parchment paper and shaped into logs before the outside is rolled in sweetened shredded coconut.
The logs are wrapped and chilled for at least 2 hours, or overnight for easier slicing. When ready to serve, they are unwrapped and cut into pieces, with a short rest at room temperature helping if the slices crack.
