Best Cashew Coconut Dinner Rolls Recipes

Buttery Baked Potato Rolls image

Provided by Damaris Phillips

Time 1h10m

Yield 16 rolls

Number Of Ingredients 11

Nonstick cooking spray, for greasing the baking sheet
2 medium potatoes, pierced with a fork
1 cup milk
1 1/2 tablespoons active dry yeast
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 1/2 teaspoons fine salt
1 large egg, beaten
3 cups all-purpose flour, plus more for dusting
3 tablespoons butter, melted
Flaky sea salt, for sprinkling

Steps:

Special equipment: an instant-read or candy thermometer
Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.

Jazmin's Super Healthy Epic Coconut Cashew Cookies image

Provided by Richard Blais

Categories dessert

Time 30m

Yield 2 dozen cookies

Number Of Ingredients 8

1 cup cashew butter (see Cook's Note)
2 large eggs
1 cup rolled oats
1/2 cup coconut sugar
1/2 cup unsweetened shredded coconut
2 tablespoons unflavored collagen protein powder
1/2 teaspoon baking soda
1 ounce dark compliant chocolate (sweetened only with coconut sugar; such as Hu brand), chopped to your desired chunk size

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment.
Add each of the ingredients in order to a large bowl and stir with a wooden spoon until all of the ingredients are combined and the cashew butter is completely incorporated. The dough will be thick and sticky.
Drop about 12 rounded balls (about the size of golf balls) on each of the prepared baking sheets.
Bake until the tops are just lightly brown, about 10 minutes. Let cool on the baking sheets.

Coconut, Cashew and Mango Granola Bars image

Provided by Food Network Kitchen

Time 3h45m

Yield 20 bars

Number Of Ingredients 14

3 cups old-fashioned rolled oats
2 tablespoons unsalted butter, melted
1/3 cup salted roasted cashews, chopped
1/3 cup sweetened coconut flakes, toasted
1/3 cup salted roasted macadamia nuts, chopped
Nonstick cooking spray, for the pan
1/2 cup packed light brown sugar
6 tablespoons unsalted butter
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/3 cup chopped candied ginger
1/3 cup chopped dried mango,
1/3 cup chopped dried pineapple

Steps:

For the base: Preheat the oven to 350 degrees F.
Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.