Goin' Coconuts

As with some of my other pages, those recipes that have been tasted tested are marked with
Coconut is a really versatile fruit, noramlly we think of dessert based recipes, but some of my favourite curries also include coconut as do many other dishes from a wide variety of nationalities. This page focuses on the dessert aspect, but I've tried to include links to other uses for coconut as well. If you have others that you would like to share, please drop a line
and I'll add it as soon as I can.

Happy cooking !

This document last modified June 20, 1997

Coconut Chews


Coconut & Peanut Butter Easter Egg

Coconut Chews


3/4 cup butter
1 1/2 cups flour
1 cup brown sugar, packed
3/4 cup confectioners sugar
2 eggs
1/2 tsp. salt
2 Tbs. flour
1/2 tsp. baking powder
1/2 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut

General Info:
Preheat oven to 350 degrees


  1. Mix together butter and confectioners sugar until smooth.
  2. Stir in 1 1/2 cups flour. Press this mixture into an ungreased oblong baking pan (13X9X2). Flatten evenly.
  3. Bake for 12-15 minutes until golden.
  4. In the meantime, combine remaining ingreadients; mix well.
  5. Spread over baked crust in pan, and bake for 20 minutes.
  6. Cool and cut into bars.

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Coconut & Peanut Butter Easter Eggs


1 pkg shredded coconut
1 lb. confectioners sugar
1 1/2 cups peanut butter (crunchy or smooth)
1 box bakers chocolate (semi sweet)
1/8 lb. parafin

  1. Mix together coconut, confectioners sugar and peanut butter until well combined.
  2. Roll into small egg shaped bites.
  3. Bake for 12-15 minutes until golden; let stand 1 hour.
  4. Melt chocolate and parafin in a double boiler. Watch that the water doesn't boil.
  5. Dip eggs in melted chocolate and place on waxed paper; refrigerat
  6. Cool and cut into bars.

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