Anytime I can incorporate my favorite dessert flavors into something for breakfast, I feel like I’ve won.  I eat yogurt for breakfast every single weekday and topping my yogurt with different items such as fruit and/or granola helps me never get sick of it.  One of my favorite flavor combinations is chocolate with coconut and when you add the almond that you get in an Almond Joy candy bar, I’m in heaven.  I bought a large container of rolled oats last week with this Almond Joy Granola in mind.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola begins as any classic granola does with wholesome rolled oats.  Then I added sliced almonds, coconut flakes (you could use shredded coconut if you cannot find the flakes) and a combination of coconut oil and chocolate.  I tried to keep the added sugar to a minimum with just a bit of brown sugar and honey so you will not be overwhelmed with sweetness when you eat this granola.

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola {satisfymysweettooth.com}

I also love customizable recipes, which desctibes this Almond Joy Granola exactly.  Don’t care for almonds?  Swap for peanuts, pecans or skip the nuts all together.  Not a fan of coconut?  Leave it out or substiture rice krispies or corn flakes.

Almond Joy Granola {satisfymysweettooth.com}

Another reason I love this Almond Joy Granola on my breakfast yogurt is that I am crazy for crunch.  Whether it is yogurt or ice cream, I always enjoy it more if there is something crunchy mixed in.

Almond Joy Granola {satisfymysweettooth.com}

Perhaps the most unique addition to my Almond Joy Granola is chia seeds.  Bob’s Red Mill was kind enough to send me some chia seeds because I have been intriqued by the new super seed that is all the rage these days.  While they do not alter or enhance the flavor of this granola at all, in the research I have done, I am excited about the idea that chia seeds are high in omega-3 fatty acids which are good for heart health and are also a good source of fiber, protein and calcium.  No you will not start sprouting green “fur” like the beloved chia pets, you may just feel more full and enjoy a pleasant extra crunch the this Almond Joy Granola!

Almond Joy Granola {satisfymysweettooth.com}

Almond Joy Granola

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 3.5 cups

1/4 cup

Almond Joy Granola will bring all of the flavors of the popular candy bar to your breakfast bowl!

Ingredients

  • 2 cups rolled oats
  • 1 Tbsp, plus 1 tsp coconut oil (divided)
  • 1/3 cup sliced almonds
  • 1/3 cup coconut flakes (or shredded coconut)
  • 2 Tbsp chia seeds
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup brown sugar
  • 2 tsp honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Melt 1 Tbsp coconut oil in microwave until liquified.
  3. Spread rolled oats onto a rimmed baking sheet. Pour melted coconut oil over oats and toss to coat.
  4. Bake 20 minutes, tossing after 10 minutes.
  5. Add almonds and coconut and cook 10 minutes more.
  6. Add brown sugar and honey, toss to coat and cook 5 more minutes.
  7. In a small bowl, melt together chocolate chips and remaining tsp coconut oil in microwave in 30 second increments until smooth.
  8. Toss melted chocolate mixture with oat mixture and bake 5 minutes more.
  9. Cool completely. Store covered for up to 1 week.

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We are in the doldrums of this brutally cold winter so anything I can make in the kitchen that is reminiscent of summer or a tropical island is what is helping me to get through this polar vortex.  Enter Raspberry Coconut Cake Roll.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

Just the smell of coconut lifts my spirits because it reminds me of my favorite suntan lotion.  Right behind my number one flavor combination,  chocolate with coconut, raspberry with coconut is my next favorite coconut combination.  The flavors are so light and fresh tasting together.

I have always wanted to try a rolled cake especially when I see pumpkin versions floating around the internet in the fall.  I was always so afraid of failure as I assumed the cake would crack into a pieces when I rolled it, so it has taken me until now to put my big girl pants on and give it a try.  And let me tell you, this Raspberry Coconut Cake Roll truly is easier to make than you would think!

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

I have included step-by-step photos to teach you how to make and assemble this Raspberry Coconut Cake Roll so that hopefully you will not be intimidated like I was to make the light, fluffy cake.  The frosting is literally like biting into a cloud and was so much fun to work with.  If you are not a coconut fan, sliced almonds would be a nice substitute for an outer coating for the cake.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

How to make a cake roll: Raspberry Coconut Cake Roll

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 10 servings

Ingredients

    For the cake!
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 tsp coconut extract
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberry jam
  • For the frosting!
  • 2 large egg whites
  • 1/2 cup sugar
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 cup shredded sweetened coconut

Instructions

    For the cake!
  1. Preheat oven to 350 degrees.
  2. Grease a 18 X 13'' rimmed baking sheet with nonstick cooking spray. Line bottom of tray with parchment paper and grease the parchment paper generously.
  3. In a large bowl, using an electric mixer, beat the eggs at medium-high speed. Add the sugar 1/4 cup at a time. Add coconut extract. Whip until mixture has thickened, 6-8 minutes.
  4. Sprinkle flour, baking powder and salt over whipped eggs and fold in gently with a spatula.
  5. Pour batter into prepared pan and spread evenly with an offset spatula.
  6. Bake until toothpick inserted comes out clean, about 12 minutes.
  7. Place a piece of parchment paper that is slightly larger than the pan onto your counter.
  8. Gently run a knife around the edges of the pan to loosen the cake.
  9. Quickly flip the pan upside down onto the parchment and lift off the pan.
  10. Peel the parchment paper that was baked onto the bottom for the cake.
  11. Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper and leave to cool for 15 minutes.
  12. Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake.
  13. Roll back up carefully (without the parchment paper). Place onto serving dish.
  14. For the frosting!
  15. Place egg whites, sugar, and extracts into a medium-sized heatproof bowl. Place bowl over a small pot of simmering water about 1-inch deep (or use a double boiler). Whisk the mixture until the sugar is dissolved.
  16. Remove the bowl from the heat and beat mixture with a mixer on medium-high speed until it is thickened and cooled and appears shiny, about 5 minutes.
  17. Spread frosting over cooled cake roll.
  18. Lightly press shredded coconut onto frosting.
  19. Cut and serve.
  20. Cake recipe adapted from America's Test Kitchen Baking Book
  21. Frosting recipe adapted from Food Network Magazine

Pour batter into prepared pan and spread evenly with an offset spatula

IMG_2654

IMG_2655

Bake cake until toothpick inserted comes out clean, about 12 minutes

IMG_2657

Quickly flip the pan upside down onto the parchment and lift off the pan

IMG_2658

IMG_2659

Peel off the parchment paper that was baked onto the bottom for the cake

IMG_2660

Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper; cool for 15 minutes

IMG_2661

IMG_2662

Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake

IMG_2664

Roll back up carefully (without the parchment paper) and place onto serving dish

IMG_2665

Prepare frosting, spread onto cake and gently press coconut onto frosting

IMG_2666

 

IMG_2667

Raspberry Coconut Cake Roll {satisfymysweettooth.com}On a side note, I have been reading Bridget Jones Mad About the Boy by Helen Fielding for book club this week and I just can’t get her voice out of my head as I write!  I have not read the two previous books, but let me tell you if you are looking for a quick and literally laugh-out-loud book to pass the time while you wait for spring to arrive, I would highly recommend this book!  Have you read any good books lately?

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There are few flavor combinations I love more than chocolate and coconut.  I love Almond Joys and coconut macaroons dipped in chocolate.  It’s probably no surprise that Samoas Girl Scout Cookies are my favorite.  So when I was experimenting with a classic chocolate chip cookie to make it have loads of coconut flavor and be super thick and chewy, I was ecstatic when my experimentation resulted in these perfect Coconut Chocolate Chip Cookies.

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

The coconut flavor in these Coconut Chocolate Chip Cookies comes from coconut oil used instead of butter, coconut extract and chewy, shredded coconut that is mixed into the batter.  The batter of these cookies more closely resembles a sugar cookie batter than a traditional chocolate chip cookie batter.  There is no brown sugar and only egg yolks instead of whole eggs.  Cornstarch and cream of tartar lead to a soft and chewy cookies without the cookies being cakey.  When you get a bite of soft, chewy Coconut Chocolate Chip ookie with a few chocolate chips, you will think you just took a bite of a macaroon or an Almond Joy!

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Perhaps what I love most about these Coconut Chocolate Chip Cookies is how thick and chewy they stay.  They remind me of the shape and texture of a good bakery cookie.

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

Coconut Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 20 cookies

Coconut Chocolate Chip Cookies are rich with coconut flavor that is complemented perfectly by chocolate chips.

Ingredients

  • 1/2 cup coconut oil, melted (or you could use 1/2 cup softened, unsalted butter)
  • 2/3 cup sugar
  • 2 egg yolks
  • 1 tsp coconut extract
  • 1 cup, plus 2 Tbsp flour
  • 1/2 tsp baking soda
  • 2 Tbsp cornstarch
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt
  • 1 cup shredded coconut
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream coconut oil and sugar together.
  3. Add egg yolks and coconut extract and mix to combine.
  4. Add flour, baking soda, cornstarch, cream of tartar and salt and mix well.
  5. Add shredded coconut and chocolate chips and mix to incorporate.
  6. Roll dough into golfball-sized balls and place onto cookie sheets 2 inches apart. (Dough may feel dry and crumbly and you may need to squeeze it into balls and pack the chocolate chips into the balls. Don't worry, the cookies will not be dry and crumbly.)
  7. Bake 12-14 minutes or until edges are lightly browned.

Notes

Per cookies: Calories: 168 Carbohydrates: 20g Fat: 10g

Coconut Chocolate Chip Cookies {satisfymysweettooth.com}

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Isn’t it funny how we only eat certain foods once a year?  Often times they are some of our favorite things, but we save them for special occasions or associate them with certain traditions and so we only eat them once a year.  That’s how it goes for me with German chocolate cake.  My mom made me the same German chocolate cake every single year for my birthday and now my husband has carried on the tradition.  As much as I adore the cake, I NEVER make it any other time of year!  When I saw a recipe for a chocolate coconut cake, I couldn’t wait to turn the recipe into these Chocolate Coconut Cupcakes!

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

The flavors of these Chocolate Coconut Cupcakes will remind you of German chocolate cake but the frosting is thick and chocolatey rather than the caramel flavor of traditional German chocolate frosting.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

Even though this recipe uses traditional cocoa powder, the cupcakes themselves are super dark brown, almost black which usually happens when you use Dutch-processed cocoa powder.  I left a few of the cupcakes unfrosted and just the cake alone is one of the moistest, most flavorful chocolate cakes I have tasted.  A common technique for getting that rich chocolate flavor is to add coffee to your chocolate baked goods and these recipe gives you a double dose of that technique with coffee added to the cake and the frosting.   You may detect a slight coffee undertone, but mostly, as I mentioned, the coffee just enhances the flavor of the cocoa.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

If you are a fan of coffee-infused desserts, I have a few other recipes in my repertoire that will be worth your time to check out!

Coffee-Spiked Chocolate Caramel Bars

Coffee-Spiked Chocolate Caramel Bars {Satisfy My Sweet Tooth}

Vanilla Latte Cookies

Vanilla Latte Cookies {Satisfy My Sweet Tooth}

Chocolate Coconut Cupcake Recipe

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Yield: 20 cupcakes

Ultra-moist chocolate cupcakes topped with thick chocolate coconut frosting

Ingredients

    For the cupcakes:!
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp coarse salt
  • 2 eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm brewed coffee
  • 3 Tbsp canola oil
  • 1 tsp vanilla
  • For the frosting:!
  • 8 Tbsp unsalted butter, melted
  • 2 cups powdered sugar
  • 6 Tbsp unsweetened cocoa powder
  • 3 cups shredded coconut
  • 2/3 cup warm brewed coffee
  • 1 tsp vanilla

Instructions

    For the cupcakes:!
  1. Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.
  2. Combine cocoa powder, flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
  3. Add eggs, buttermilk, coffee, oil and vanilla and mix thoroughly to combine.
  4. Fill each cavity of the muffin pans 2/3 full of batter.
  5. Bake ~18 minutes or until toothpick inserted into center of cupcakes comes out clean.
  6. Cool completely before frosting.
  7. For the frosting:!
  8. Combine powdered sugar, cocoa and coconut in a medium bowl.
  9. Pour melted butter, coffee and vanilla over the sugar mixture and stir to combine.
  10. Divide frosting among cupcakes and spread evenly over top of each cupcake.
  11. Recipe adapted from Martha Stewart Living

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

What is a recipe that you love but only eat once a year?

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Nothing is more comforting to me that a warm latte or cup of hot chocolate.  I especially love when I have something tasty to dip into my warm beverage such as these Almond Coconut Chocolate Chip Biscotti.  Some biscotti is so hard that dipping is absolutely necessary to soften the cookie before you eat it.  This Almond Coconut Chocolate Chip Biscotti on the other hand is still crunchy, but it is not so crispy that you risk a visit to the dentist if you don’t dip it into something before you eat it.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

The toasted almonds provide a perfectly nutty aftertaste and the coconut and chocolate chips are just sweet enough to keep you wanting another piece of biscotti.  I love to dip my biscotti in melted chocolate one side because if you have learned anything about me it is that I am a super chocoholic, so more is always better in the chocolate department for me, but you could certainly skip this step if you prefer.

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth}

Almond Coconut Chocolate Chip Biscotti

Prep Time: 40 minutes

Cook Time: 48 minutes

Yield: ~30 biscotti

Almond, coconut and chocolate chips packed into a firm cookie that is perfect for enjoying with a cup of coffee or tea

Ingredients

  • 2 1/4 cups flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp salt
  • 1/2 cup (8 Tbsp) unsalted butter at room temperature
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup sweetened shredded coconut
  • 1 cup chopped toasted almonds
  • 1 cup semisweet mini chocolate chips
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a medium bowl, combine the flour, baking powder and salt, set aside.
  2. In a large bowl, using an electric mixer, cream together butter and sugar until light and fluffy, about 2 minutes.
  3. Add eggs and vanilla and mix to combine.
  4. Add coconut, almonds and chocolate chips and mix just to combine.
  5. Refrigerate dough for 30 minutes.
  6. Preheat oven to 350 degrees.
  7. Divide dough in two and form into 10-inch long and 3-4-inch wide logs. Wet fingers with water if dough is sticky to work with. Place logs side by side on a baking sheet. (This dough will not spread, so you only need to leave about 2 inches in between the logs.)
  8. Bake 30 minutes. Allow to cool on baking sheet for about 30 minutes.
  9. Reduce oven temperature to 325 degrees.
  10. Cut logs at a diagonal crosswise into 1/2-inch wide pieces.
  11. Return pieces to baking sheet standing up on end (same position the logs were originally baked in) leaving small space in between pieces.
  12. Bake another 18 minutes and then allow to cool completely on a wire cooling rack.
  13. Once the biscotti has cooled completely, place the remaining 1 cup chocolate chips into a microwave-safe bowl and heat in 30 second increments until chocolate has completely melted. Dip one side of biscotti into the melted chocolate and set onto a wax paper-lined baking sheet to set. You may refrigerate the dipped biscotti to set the chocolate faster.
  14. Recipe adapted from Fine Cooking

Almond Coconut Chocolate Chip Biscotti {Satisfy My Sweet Tooth} IMG_0401

And don’t forget about my other favorite biscotti recipes:

Cherry Almond White Chocolate Biscotti

Cherry Almond White Chocolate Biscotti {Satisfy My Sweet Tooth}

White Chocolate, Pistachio and Dried Berry Biscotti

White Chocolate, Pistachio and Dried Berry Biscotti {Satisfy My Sweet Tooth}

 

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