64 Coconut Desserts to Satisfy Your Sweet Tooth

From the Recipe Creator: These Pina Colada Cupcakes are fun and colorful for picnics! They can be served as cupcakes or layered into individual dishes to make mini trifles. —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: My Mom gave me this no-bake cookie recipe years ago when she included them on her Christmas buffet. I can’t believe how simple they are to make.—Jane McMillan, Dania Beach, Florida

From the Recipe Creator: This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario

From the Recipe Creator: Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington

From the Recipe Creator: I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. —Julie Beckwith, Crete, Illinois

From the Recipe Creator: Sweet and airy, this island-inspired pie couldn’t be easier to make. It is a summer delight!

From the Recipe Creator: Chocolate alfajores, also known as alfajores de chocolate, are a popular South American dessert made of slightly sweetened shortbread cookies filled with a rich and creamy milk caramel called dulce de leche. It’s best to chill the dough at least 2 hours so the cookies hold when baking. —Kimberly Scott, Kosciusko, Mississippi

From the Recipe Creator: This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. —Tamra Kriedeman, Enderlin, North Dakota

From the Recipe Creator: This three-layer sunset cake is pretty enough for company, but it’s so simple to make that you’ll find yourself baking it often. A boxed mix keeps it convenient while the fruity filling makes it a crowd-pleaser. —Kara De la Vega, Suisun City, California

From the Recipe Creator: My family loves Hostess Zingers, especially the raspberry flavor coated with coconut, inspiring this treat to make for school bake sales. We can make about four dozen in 30 minutes, and they sell out fast! —Pam Clark, Wheaton, Illinois

From the Recipe Creator: Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas

From the Recipe Creator: Cherries and chocolate come together in this dazzling coconut cheesecake. It’s a holiday showstopper! —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri

From the Recipe Creator: All the fun flavors of Puerto Rico come together in a dessert that's both exotic and familiar. Topped with a brown sugar rum sauce, it's even better with vanilla ice cream or whipped cream. —Jennifer Jackson, Keller, Texas

From the Recipe Creator: This coconut cream pie has been a favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

From the Recipe Creator: “This cake is easy to make and is always a big hit,” writes Lisa Varner from Charleston, South Carolina. “I like to serve it with ice cream for a double-dose treat!”

From the Recipe Creator: I’ve always enjoyed the flavor of mango, so I created this recipe to feature the sweet tropical fruit. —Patricia Harmon, Baden, Pennsylvania

From the Recipe Creator: These coconut chocolate chip cookies are a delicious twist on the traditional treat. My whole family agrees this recipe is a winner. —Laura Bankard, Manchester, Maryland

From the Recipe Creator: When my daughter’s friends come over for lunch, she treats them to her tropical parfaits made with brown rice and coconut milk. They’re fresh, creamy and comforting. —Suzanne Clark, Phoenix, Arizona

From the Recipe Creator: This is a fantastic Almond Joy cake recipe—tastes just like the candy bar. —Daria Burcar, Rochester, Michigan

From the Recipe Creator: Coconut lovers, rejoice! We’ve taken this classic dessert to the next level by incorporating coconut into every layer—the crust, filling and topping. Our coconut cheesecake recipe pulls out all the stops with ingredients, using coconut milk, coconut extract, shredded coconut and toasted coconut. —Taste Recipes Test Kitchen

From the Recipe Creator: Full of macadamia nuts, coconut and ginger, this bark will transport you to a tropical island. Make sure to get the salted macadamia nuts to help balance the sweetness of the white chocolate. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: My parents were coming over for dinner, and I wanted a fast go-to brownie. My mom loves coconut and chocolate, so I thought these Nutella brownies would be the perfect treat. —Danielle Lee, West Palm Beach, Florida

From the Recipe Creator: If you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut

From the Recipe Creator: I’m the keeper of my husband’s grandmother’s handwritten recipe book. Mom-Mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. —Susan Bickta, Kutztown, Pennsylvania

From the Recipe Creator: This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida

From the Recipe Creator: My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. —Jason Purkey, Ocean City, Maryland

From the Recipe Creator: I took bananas Foster one step further and combined it with the flavors of my favorite tropical drink: a pina colada. Make sure you use underripe bananas, as their firm texture works best in this recipe. —Trisha Kruse, Eagle, Idaho

From the Recipe Creator: My mother got this recipe from a woman named Emmie Oddie, a well-known home economist in Canada who had a column in a farming newspaper. Oddie would test reader recipes in her own kitchen and write about it. These tasty sweets are so rich that you need only a small piece. —Judy Olson, Whitecourt, Alberta

From the Recipe Creator: My take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey

From the Recipe Creator: Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste Recipes Test Kitchen

From the Recipe Creator: I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico

From the Recipe Creator: I took these coconut cupcakes to a picnic one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to just about anybody.—Judy Wilson, Sun City West, Arizona

From the Recipe Creator: These crispy cookies with a chewy coconut center travel really well. When my son was in the Army, I often sent boxes to him, and he told me they always arrived in perfect condition. —Cheri Booth, Gering, Nebraska

From the Recipe Creator: My mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. —Tracy Powers, Byron Center, Michigan

From the Recipe Creator: This rice pudding from our Test Kitchen has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store. Learn how to make coconut rice.

From the Recipe Creator: These church window cookies are a hit with kids—the little ones just love the colored marshmallows! —Emmilie Gaston, Wabash, Indiana

From the Recipe Creator: These vegan magic bars are one of the easiest treats you can make. By using plant-based butter and condensed coconut milk, they are completely vegan-friendly. I also added some dried pineapple, mango and macadamia nuts to give them the tropical spin. —James Schend, Taste Recipes Deputy Editor

From the Recipe Creator: My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH

From the Recipe Creator: These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. —Pauline Schrag, Theresa, New York

From the Recipe Creator: These Hawaiian-style cookies may sound and look fancy, but they’re easy to make—and their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure ingredients. Children also can help shape the dough into balls, then you can finish them together. —Connie Shuff, York, Pennsylvania

From the Recipe Creator: As the executive chef at Harveys, a resort hotel in Lake Tahoe, I modified this classic recipe, which originated a century ago at a renowned pastry shop in Vienna, Austria. —Norbert Koblitz, Lake Tahoe, Nevada

From the Recipe Creator: We always called this Mama’s “never fail” recipe. I guess the same holds true for me, since I’ve entered this lazy daisy cake in contests and won with it. This tasty dessert is popular in our family, and it always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee

From the Recipe Creator: These lemony and chewy bars make a refreshing addition to the holiday cookie tray. Try lime juice and zest for a zingy twist. —Nancy Zimmerman, Cape May Court House, New Jersey

From the Recipe Creator: This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts, and it is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon

From the Recipe Creator: I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin

From the Recipe Creator: These coconut candy balls disappear just as fast as I put them out. They’re a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut…then watch them vanish! —Mary Ann Marino, West Pittsburgh, Pennsylvania

From the Recipe Creator: My mother gave me the recipe for these rich buttery cookies. Raspberry preserves and a cream filling make them doubly delicious. — June Brown, Veneta, Oregon

From the Recipe Creator: Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! — Caitlyn Heinz, Ovid, New York

From the Recipe Creator: Tinting flaky white coconut reminds me of snowflakes falling under holiday lights. The reds and greens add colorful Christmas wonder. — Lee Roberts, Racine, Wisconsin

From the Recipe Creator: Homemade marshmallows are much better than bagged ones. I had yummy results when I flavored my recipe with mango nectar. Look for it in your store’s Mexican food section. —Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: I'm a proud wife, mom of three and grandma of many. I've cooked many things over the years, including these marshmallowy chocolates. —Dolores Wilder, Texas City, Texas

From the Recipe Creator: I found this coconut cake recipe in a newspaper many years ago and modified it to suit my taste. This is my all-time favorite cake, and my family and friends absolutely love it. —Lynne Bassler, Indiana, Pennsylvania

From the Recipe Creator: These chewy cookies are my husband's favorite, so he requests them often. I like to make the macaroons on cold winter days and keep them in an airtight bowl on the kitchen counter. They never last long! —Peggy Key, Grant, Alabama

From the Recipe Creator: My great-grandmother created this recipe more than 100 years ago, so these tasty bites have appeared at many family parties. If you're preparing these for the holidays, make them festive by using both red and green maraschino cherries. —Anne Mullen, Windsor, Ontario

From the Recipe Creator: My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma

From the Recipe Creator: When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana. Next, learn how to make the famous Tom Cruise cake.

From the Recipe Creator: Chocolate alfajores, also known as alfajores de chocolate, are a popular South American dessert made of slightly sweetened shortbread cookies filled with a rich and creamy milk caramel called dulce de leche. It’s best to chill the dough at least 2 hours so the cookies hold when baking. —Kimberly Scott, Kosciusko, Mississippi

From the Recipe Creator: I came up with this recipe after my husband and I returned from our first trip to Hawaii. Dipping these tropical treats in a good cup of coffee brings us right back to the wonderful memories we made there. —Shannon Koene, Blacksburg, Virginia

From the Recipe Creator: We top this with sliced bananas, whipped cream and more sliced bananas. It's based on a sawdust pie recipe my mom got from a potholder she bought at the Patti's 1880s Settlement in Grand Rivers, Kentucky. —Jennifer Choisser, Paducah, Kentucky

From the Recipe Creator: These golden brown ranger cookies are crispy on the outside and cake-like on the inside. Their tasty blend of oats, rice cereal, coconut and brown sugar have made them one of our favorite cookie recipes. You won’t be able to eat just one. —Mary Lou Boyce,Wilmington, Delaware

From the Recipe Creator: These chewy gems have refreshing lemon flavor. They freeze well and thaw easily in the fridge, so you can cure a craving anytime. —Karla Johnson, East Helena, Montana