(Click Here For Details)


Buy Extra Virgin Coconut Oil 100% Organic


coconut recipe contest



(Click Here For Details)




Captain Coconut's Crew

The Baby Bamboo's
ButterLemon Mango's
Bannana Peach Fuzz
Papa Papya
Mama Mango
The KeeWee Cousins
Aunt Orange
Gordon The Grape
Grand Papa PlanTian
Sugar Aple Sussy
Mark Mabalo
Guava Glen
All In The Passion Fruit House

All Rights Reserved
Copyright @ 2003-2014
West Palm Beach Florida
Replay Cooky Coconut Song

Did you know that Pacific Islanders who eat coconuts everyday have low incidence of heart disease and are seldom overweight.


Now Serving
The Florida Counties of:

Palm Beach County, Broward, Miami Dade, Martain, St. Lucie, Indian River, Okeechobee Glades and Hendry. 


Also Florida Cities of:

West Palm Beach

Boca Raton

Boynton Beach

Delray Beach



Juno Beach


Lake Clarke Shores
Lake Park

Lake Worth



Mangonia Park

North Palm Beach
Palm Beach Gardens

Palm Springs

Riviera Beach

Royal Palm Beach

Singer Island Tequesta

West Palm Beach

Coconut Recipes

Chewy Coconut Macadamia Bars


For shortbread layer:
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter, cut into bits
2/3 cup confectioners' sugar
1/2 teaspoon salt

For topping:
1/2 stick (1/4 cup) unsalted butter
1/2 cup firmly packed brown sugar
3/4 cup canned coconut cream such as Coco Lopez
1/4 cup heavy cream
2 tablespoons fresh lemon juice
1 (7-ounce) package sweetened flaked coconut (about 2-2/3 cups)
1 (7-ounce) jar macadamia nuts (about 1-1/3 cups), large pieces halved


Preheat oven to 350 degrees F. and butter a 13- by 9-inch baking pan.

Make shortbread layer:
In a food processor pulse shortbread ingredients until mixture just forms a dough. Pat dough evenly onto bottom of pan and bake 20 minutes, or until pale golden.

Make topping while shortbread is baking:
In a large saucepan melt butter over low heat and remove pan from heat. Whisk in brown sugar until dissolved and whisk in coconut cream, heavy cream, and lemon juice until combined well. Stir in flaked coconut and nuts.

Pour topping over shortbread. Reduce temperature to 325 degrees F. and bake confection until top is golden and center is bubbling, 45 to 50 minutes. Cool confection completely in pan on a rack and cut into bars. Bars may be made ahead and kept, wrapped well, chilled 4 days or frozen 3 weeks. Serve bars chilled or at room temperature.

Yield: about forty 3- by 1-inch bars




NEW: "Coconut Party Flashing Shirt"


We Purchase Coconuts Every 2-3 Days!

Buy a coconut for good health CookyCoconuts.com

Copyright © 2003-2015 All Rights Reserved - A USA Web Retailing Company

(Purchase Coconut Fresh Today!)