Instructions 1. For the coconut: Bring a medium skillet to low-medium heat. Add the coconut flakes into a skillet, and cook for about 4-5 minutes or until the coconut turns lightly golden brown.

Coconut adds a naturally sweet and rich flavor to baked goods, and these coconut dessert recipes make the most of it. From crisp coconut cookies to soft coconut cupcakes and fruity hummingbird cake ...

When toasted, these large, thin, flat shards of dried coconut offer a crunch that smaller coconut shreds can’t achieve. When braised, they soak in broth and transform into slurpable, chewable ...

Set kale chips aside. Step 2: Meanwhile, whisk lemon juice, soy sauce, tahini, honey, sesame oil, ginger, garlic, and remaining ½ cup grapeseed oil in a large bowl.

This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside. To assemble the cake: Remove cooled cakes from pans and peel off parchment paper.

Spread the coconut on a rimmed baking sheet and toast until the coconut is a light golden color, 10 to 12 minutes, stirring halfway for even coloring. Remove from heat and set aside to cool.

Pulse in 1 cup sugar, then add ½ cup coconut, eggs, lemon juice, lemon curd and vanilla. Process until completely blended and smooth, scraping down the sides of the bowl as needed.