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cooking.nytimes.com
If you love the combination of oranges, coconut and marshmallows found in a traditional ambrosia — the salad or dessert that often also contains pineapple, bananas, cherries and some kind of creamy dressing such as whipped cream or sour cream — you’ll adore this cake The coconut is baked into the cake layers and used as a sweet, shaggy garnish, while the oranges (in this case, diminutive, seedless clementines) are juiced into curd and sliced fresh for the filling Then, as a final, fluffy touch, a homemade marshmallow frosting tops it off
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You may think of wheatgrass as that pungent juice you get at juice bars, but think again. In this recipe you are using a powdered wheatgrass that is sweetened...
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A rich butter cookie dough with coconut flakes mixed in and flavored with almond extract.
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These vegan macaroons combine cashews and unsweetened coconut for a simple and sweet treat.
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This delicious trifle consists of 4 layers: homemade chocolate custard, coconut custard, ladyfingers, and whipped cream and everything is made from scratch!
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Four ingredients are all you need for this easy coconut macaroon recipe, perfect for holiday parties.
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These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
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Light and flavorful cookies made with lots of coconut and a sweet drizzle of chocolate are a sure kid-pleaser, and they're very easy to make.
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This coconut icing is perfect for spreading over your favorite cake. Coconut flakes and pecans add a festive crunch.
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Condensed milk and tempered chocolate are Chef John's secrets to moist, tender, chewy coconut macaroons that are easy to make and bring to potlucks.
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This latte is made with 2 types of coconut milk, coconut oil, coconut extract, and brown sugar for the die-hard coconut fan.