Coconut Scones

September 2, 2014

Homemade coconut scones

Homemade coconut scones

I’ve been craving the taste of a coconut sweet treat, so I went online to find a recipe for coconut scones.  I wanted something suitable for a shortcake to be served with sliced peaches and berries, and this recipe, originally published in Sunset magazine fit the bill.  I adapted the recipe to fit the ingredients I had on hand, and I halved the recipe for my small household.  It turned out perfect, and I am posting my version of the recipe here so that I can refer to it again and again.

Coconut scones used as shortcake

Coconut scones used as shortcake

Coconut Scones (makes 4 scones)

3/4 c all-purpose flour
1/8 c coconut flour
1/4 c rolled oats
1/4 c unsweetened coconut flakes
2 Tbsp sugar
2 tsp baking powder
1/3 c cold butter, cut into several smaller cubes
1 egg slightly beaten
1/4 c half and half

Put all of the dry ingredients into the bowl of a food processor and add the butter.  Pulse until mixture is the texture of grainy sand.  In a small bowl, mix together the egg and half and half, then add to the dry ingredients.  (I reserve just 1/2 tsp or so to brush on the scones before baking.) Process just until mixture starts to form a ball.  Scoop out 1/4 of the dough for each scone and drop onto a baking sheet.  Brush with egg/milk mixture and sprinkle on a few coconut flakes.  Bake at 350-degrees F for about 20 minutes until firm.


Enough freshly picked raspberries and blackberries for muffins

We will have a good crop of blackberries this year. A few are already ripening.

It has been a while since I’ve posted a recipe.  This week the first Himalayan blackberries are ripe on the wild bushes that are taking over our yard.  I can pick a handful or two every day as they slowly ripen.  In looking for a use for this newest taste of the summer season, I came across the following recipe in The Food 52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks by Amanda Hesser and Merrill Stubbs.  This is a blueberry muffin recipe, but I substituted a mix of raspberries and blackberries.  I like the recipe because it is not overloaded with sugar and butter, but the coconut adds moisture and a great taste.

Muffin batter in muffin tins

Mom’s Blueberry-Coconut Muffins
from The Food 52 Cookbook

2 c plus 1 Tbsp all-purpose flour (I used half whole wheat and half white flour)
1 Tbsp baking powder
1/2 c sugar
1/4 tsp kosher salt
1/2 c flaked coconut, toasted
1 egg, beaten
4 Tbsp unsalted butter, melted and slightly cooled
1 c whole milk
1-1/2 c fresh blueberries (I substituted a mix of fresh raspberries and blackberries)

Heat the over to 400 degrees F.  Prepare 12 cup muffin tins.

Sift together 2 c flour, the baking powder, sugar and salt.  Stir in the toasted coconut.

Combine egg, melted butter, and milk.  Add to the dry ingredients and mix lightly until combined.

Toss the berries with the remaining 1 Tbsp flour.  Fold into the batter.

Spoon the batter into the muffin cups.   Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Remove from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.

Empty muffin tins

The end result, still warm and ready to eat

Coconut Kiss Cookies

It’s nice to have cookies on hand for holiday get-togethers, and this year I started my baking with a recipe for Coconut Kiss Cookies from Thimbleberries Pattern Party by Lynette Jensen.  This is a new recipe for me.  My daughter and I will likely make some of our more traditional recipes in the next few weeks.

Balls of dough rolled in coconut

Cookies ready for the oven

Readying the Hershey's Kisses for the topping

Tray of Coconut Kiss Cookies

Coconut Kiss Cookies

1/3 c butter
3 oz cream cheese
3/4 c sugar
1 egg yolk
2 tsp almond extract
2 tsp orange juice
1-1/4 c flour
2 tsp baking powder
5 c flaked coconut, divided
48 Hershey Kisses

Cream together the butter, cream cheese, and sugar.  Add and beat the egg yolk, almond extract, and orange juice.  Add the flour, baking powder, and 3 cups of the coconut.  Chill the batter for 1 hour.

Preheat oven to 350 degrees.  Shape dough into 1-inch balls and roll them in the remaining coconut.  Bake 10 – 12 minutes.  Immediately after pulling from the oven, top with one Kiss per cookie.


Seasonal Berries

June 20, 2010

Raspberry Strawberry Coconut Cake

Who can resist eating seasonally when it’s berry time! 

I recently came across a cake recipe that used strawberries and raspberries.  But what appealed to me was that this was a coconut cake.  When I saw this magic combination of ingredients, I resolved to try the recipe.  It was as good as it sounded.  I think it would also make a delicious and fancy coffee cake for breakfast.

You can find the recipe at, but I’ll reproduce it for you here as well:

Raspberry Strawberry Coconut Cake
1/2 cup butter, soft
1 1/4 cup sugar (I used 1 cup)
2 eggs
1/2 cup milk
1 1/2 cups flour, sifted
2 tsp baking powder
1 1/4 cup shredded coconut
1 cup strawberries, quartered
1 cup raspberries (use frozen or fresh – but put in freezer for 10 minutes before mixing in, so they retain their shape).
Icing sugar for dusting
Preheat oven to 350. Grease a 9 inch cake pan.
Beat the butter & sugar until creamy. Then beat in the eggs & milk.
Mix the dry ingredients, and gently mix into the wet.
Very gently fold in the strawberries and frozen raspberries.
Spoon batter into cake pan and bake for 1 -1.5 hours, until an inserted cake tester/toothpick comes out clean.

Ingredients for the cake

Chilled, rimed raspberries

Raspberry Strawberry Coconut Cake lightly dusted with powdered sugar