Tag: coconut

Magic Cookie Bar Cookies

Magic Cookie Bar Cookies

Magic cookie bar cookies have all the flavours of a magic bar but in cookie form. These chewy, no chill cookies are full of chocolate chips, coconut, pecans, graham cracker crumbs, and sweetened condensed milk. Together they all form an amazing magic chocolate chip cookie! 

Oreo Magic Cookie Bars

Oreo Magic Cookie Bars

Oreo magic cookie bars are made up of oreo baking crumbs, sweetened condensed milk, coconut, chocolate, and oreo pieces. They’re a fun twist on the classic magic cookie bars. Best of all, these cookie and cream flavoured bars are so easy to make! Why You’ll 

Toasted Coconut Dutch Baby Pancake

Toasted Coconut Dutch Baby Pancake

This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch!

I love coconut so I thought adding it into a dutch baby pancake would be amazing. Turns out I was right! This dutch baby pancake has toasted coconut baked into it as well as coconut extract. You can top this pancake multiple ways but my favourite is with a homemade coconut whipped cream.

Toasted Coconut Dutch Baby Pancake with coconut whipped cream

How to Make A Coconut Dutch Baby

Preheat oven to 400F and place your cast iron skillet into the oven while it preheats. If you don’t have a cast iron skillet you can use a round 10 inch baking dish.

Toasting the Coconut

Add the coconut flakes in a pan over medium heat. Stir constantly until coconut turns a light brown colour. Remove from heat once brown and set aside.

toasted coconut

Dutch Baby Batter

In blender add eggs, milk, sugar, vanilla extract, coconut extract, and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again. (You can also mix everything by hand as well).

Add in the toasted coconut (keep 1 tbsp worth of coconut aside to top the pancake). Mix in the coconut by hand.

toasted coconut dutch baby batter

When oven has preheated remove the pan from the oven and add butter. Place back into the oven until the butter fully melted.

Then, pour blended batter into heated pan and bake for 22 minutes.

toasted coconut dutch baby batter

Coconut Whipped Cream

Using a stand mixer or hand held mixer to whip the cream, vanilla, coconut extract, and powered sugar. Whip on high speed until thick.

Toppings to Enjoy With

Just like a regular pancake the topping options for this coconut dutch baby are limitless! I like mine with homemade whipped cream and powdered sugar. You can also add fruit, chocolate, or maple syrup. It’s up to you!

toasted coconut dutch baby pancake with whipped cream

If you make this toasted coconut dutch baby pancake you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Breakfast Ideas to Love

Toasted Coconut Dutch Baby Pancake

Jessie M
This toasted coconut dutch baby pancake is easy to make and so delicious. This toasted coconut pancake is perfect for summer brunch!
Prep Time 10 mins
Cook Time 22 mins
Servings 4 servings

Equipment

  • cast iron skillet or 10 inch baking dish
  • blender

Ingredients
  

Dutch Baby Pancake Batter

  • 4 large eggs
  • 2/3 C milk
  • 2/3 C all purpose flour
  • 3 tbsp white sugar
  • 1/3 C sweetened coconut flakes also called shredded coconut
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 3 tbsp salted butter

Coconut Whipped Cream

  • 1/2 C heavy cream
  • 1/2 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 tbsp powdered sugar also called icing sugar

Instructions
 

  • Preheat oven to 400F and place your cast iron skillet (or other baking dish) into the oven while it preheats.

Toasting the Coconut

  • Add the coconut flakes in a pan over medium heat. Stir constantly until coconut turns a light brown colour. Remove from heat once brown and set aside.

Dutch Baby Batter

  • In blender add eggs, milk, sugar, vanilla extract, coconut extract, and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again. (You can also mix everything by hand as well).
  • Add in the toasted coconut (keep 1 tbsp worth of coconut aside to top the pancake). Mix in the coconut by hand.
  • When oven has preheated remove the pan from the oven and add butter. Place back into the oven until the butter fully melted.
  • Then, pour blended batter into heated pan and bake for 22 minutes.
  • When you first remove it from the pan it will have raised dramatically but after a few minutes the pancake will sink down.
  • Enjoy with whipped cream, icing sugar, or fruit and syrup.

Coconut Whipped Cream

  • Using a stand mixer or hand held mixer to whip the cream, vanilla, coconut extract, and powered sugar. Whip on high speed until thick.
Keyword best brunch recipe, breakfast, brunch, cast iron, cast iron pancake, coconut, dutch baby, dutch baby pancake, toasted coconut, toasted coconut dutch baby
Bakery Style Coconut Muffins

Bakery Style Coconut Muffins

Bakery style coconut muffins are perfect for summer! Soft and fluffy muffins full of shredded coconut. Bakery style makes them the best muffins! I don’t know about you but I love coconut treats! If your a coconut fan too these muffins are a must try! 

Chewy Coconut Cookies

Chewy Coconut Cookies

Easy and quick, these chewy coconut cookies are delicious and have that perfect chewy cookie texture. Fantastic for any coconut lover! The texture of these cookies are so chewy and the cookie itself isn’t overly sweet. I love coconut all year, but coconut and summertime 

Cottage Cookies

Cottage Cookies

My Grandmother is an extremely talented cook and baker and many of her recipes are tied to special memories. A family favourite is her cottage cookies. These are the cookies she would always bake and bring with her whenever she would visit someone’s cottage.

These cookies are loaded with a mix of cornflakes, coconut, rolled oats, and pecans. They’re light, crunchy, and have an amazing flavour! The recipe also makes a ton of cookies which is perfect for sharing with a large cottage crowd.

We recently went up to my parent’s cottage and I wanted to bring a dessert, what could be more perfect than Grandma’s Cottage Cookies. My toddlers and I whipped up a batch the day before we left .

The recipe is really easy to make. If possible I recommend you use a stand mixer with the paddle attachment, the recipe makes a lot of dough and using a stand mixer makes stirring easier. My kids really enjoyed helping bake these because there are lots of ingredients to pour in (their favourite part).

The dough will be very crumbly. I usually use an ice cream scoop to form the dough balls and then roll it in my hands after to shape the dough together.

After placing the dough on a lined baking sheet you’ll want to gently press the dough down with a fork (see picture above). Bake until golden brown.

The cookies turned out amazing and my family loved the nostalgic essence.

Bake them with your kids or bake them on your own, either way these delicious cookies may just become a family classic for you too!

Make sure to tag me on Instagram @jessiebakestreats and leave me a review below if you’ve made these cookies. I’d love to hear from you! For more ideas you can follow me on Pinterest.

Cottage Cookies

Jessie M
These light and crunchy cookies are loaded with pecans, coconut, rolled oats, and crushed cornflakes. A delicious and unique flavour that is sure to become a family favourite.
5 from 1 vote
Prep Time 25 mins
Cook Time 9 mins
Servings 36 Cookies

Ingredients
  

  • 1 C butter room temperature
  • 1 C brown sugar
  • 1 C white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 C sunflower oil can substitute for vegetable oil
  • 1 C rolled oats
  • 1 C crushed cornflakes cereal
  • 1/2 C shredded coconut
  • 1/2 C chopped pecans
  • 3 & 1/2 C sifted flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 350F
  • In a large bowl cream together butter, brown sugar, and white sugar until light and fluffy.
  • Add in egg and vanilla extract and mix well.
  • Add in oil and stir until well combined.
  • Add in the rolled oats, crushed cornflakes, shredded coconut, and chopped pecans and mix well.
  • In a separate bowl mix the sifted flour, salt, and baking soda together.
  • Add dry ingredients into the batter and mix until well combined.
  • Form dough into 1 & 1/2 tbsp balls and place onto a baking sheet lined with parchment paper.
  • Gently flatten the cookie dough with a fork.
  • Bake for 8-10 minutes or until the edges of the cookies are golden brown. Then cool on a wire rack.
  • Enjoy!
Keyword coconut, cookies, corn flakes, crunchy, light, pecans
Chewy Coconut Cookies
http://jessiebakestreats.com/extra-soft-peanut-butter-cookies/
Extra Soft Peanut Butter Cookies