For Coconut Lovers!! Coco Loco Brownies and Barefoot Contessa's Coconut Cupcakes

Sorry I have been a little negligent with my postings lately...I promise I have still been cooking!! Unfortunately, I have been a little negligent with my picture taking as well, but I hope to do better once we finally get moved into our house next week (Yay!!)

Here are some recipes for cocount lovers only. I get that it's a texture thing for most people, but I just don't see how you can't love it!! These cupcakes have a great moist texture and are not overly sweet. Ina uses extra large eggs in all of her baking recipes so I did for this one as well, but I think if you have large eggs you can add one additional egg with similar results. The brownies are very rich and dense with a macaroon-like topping and the flavors of an almond-joy. Enjoy!!

Coconut Cupcakes (From The Barefoot Contessa Cookbook by Ina Garten)

3 sticks butter, softened

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

3 cups all purpose flour
1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 oz sweetened, shredded coconut

Preheat oven to 325 degrees. With and electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of the coconut. Line a muffin tin with paper liners. Fill each cup to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese frosting and sprinkle with remaining coconut. Makes 24 cupcakes.

Cream Cheese Frosting

2 (8 oz) packages cream cheese, softenend
3 stick unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 pounds powdered sugar, sifted

With an electric mixer, blend together the cream cheese, butter, vanilla and almond extracts. Add the powdered sugar and mix until smooth. (This makes a LOT, so using half of the recipe would probably be sufficient)


Coco Loco Brownies (From Every Day with Rachael Ray)


1 2/3 cups sugar
1 stick unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 cup flour
1 1/2 cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

Preheat oven to 325 degrees. Grease a 9x13 inch baking dish; line crossewise with a 14-inch piece of parchment paper, allowing the ends to hang over the sides. In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in the cocoa powder and 1/2 teaspoon of salt; let cool for 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition. Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and the chocolate chips. In a medium bowl, combine the coconut, sweetened condensed milk, and the remaining 1/4 teaspoon of salt. Spoon the coconut mixture in dollops over the surface of the batter. Bake until the coconut is golden brown and the brownie layer is just set in the center (about 35 minutes). Let cool completely before cutting into bars.