Coconut

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

Find long beans at Asian or specialty grocers.

You’ll never serve ice cream without candied peanuts again.

The fragrant richness of coconut oil and the tenderizing power of buttermilk make this the ultimate chocolate pound cake recipe.

Yes, making this vibrantly flavored quinoa fritter is a process. But it will redeem every lackluster veggie burger you’ve suffered through.

Coconut water is known for being a big source of hydration. It's a perfect potassium-rich pairing for a little vodka, lemon and aromatic Earl grey simple syrup.

Muesli is a cold porridge of oats, fruit, and yogurt that softens overnight in the refrigerator. If you don’t have time to prepare it the night before, don’t worry. You can omit the oats and make a breakfast parfait with the orange (use one large orange), date, yogurt, cacao nibs, and coconut.

This bark combines unprocessed cocoa nibs, toasted coconut, and chopped pistachios for a crackly texture and bittersweet chocolate for its antioxidant virtues. Storing it in the fridge will give it extra snap, though the chocolate may acquire a dull bloom in there.

Coconut oil adds a rich sweetness to this waffle batter; shredded coconut and a quick toast deliver the crunch.

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

Once dismissed as high-fat, coconut's got a new, healthier reputation—and we've got 5 different ways to use it in your cooking.

Customize this recipe by subbing in other nuts and seeds.

This recipe, with its double dose of coconut, is a quinoa game-changer.

Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

Raspberries or blackberries can be swapped in for the blueberries.

Lime zest is a fresh addition to macaroons, and a Microplane is our zesting tool of choice. If you can’t find unsweetened coconut chips, use two 7-oz. bags of sweetened shredded coconut and reduce the sugar to 1 Tbsp.

Osteen likes to frost these cakes while they're still warm. They'll absorb some of the frosting, which takes on the consistency of a glaze.

Turning a coconut macaroon into a pyramid is a festive way to mix up your holiday cookie plate. One more reason to love this cookie? The dough is as forgiving as play-doh: if your pyramids aren’t just right, roll them back into a ball and start over. Just remember that the trick to making them is to go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling. Baking guru Dorie Greenspan named these triangular pink cookies after designer Gaby Basora’s fashion l …