Choco-Coco Cookie Bars

Ever wanted to combine all of your favourite ingredients into one flavourful bite? Yeah, sometimes that may not turn out to be the best combination or you’ll end up with (in my case) caramel pizza fries —anyone want to challenge me on this?

The best way to pack all your faves in one punch is with cookie bars! Layer all the coordinated flavours you’d like. My pick? Crunchy graham crackers, crisp oats, decadent semi-sweet chocolate, and tropical, chewy coconut.


2 cups Graham crackers

1/4 cup butter

1/2 cup oats

1 cup Semi-sweet chocolate chips

1 cup Sweetened shredded coconut

1 can condensed milk


1. In a food processor, combine your graham cracker crumbs and melted butter. Pulse until combined.

2. In a parchment paper lined 8×8 pan, evenly spread out the graham cracker butter mixture. Pat down with your hands.

3. Bake in the oven at 375 degrees Fahrenheit for about 10 minutes.

4. Once the crust is baked and cooled, layer your oats, followed by the chocolate chips, pour the condensed milk evenly over the entire mix, then add the coconut.

5. Bake for at degrees 375 Fahrenheit until coconut is golden brown, approximately 15 minutes.

6. Let cool completely, and cut with a knife warmed in hot water.

Style is served!

Chocolate-Dipped Coconut Macaroons


Coconuts often remind us of well-deserved vacations and sitting in the sun while sippin’ on a cool pina colada! But fear not, you don’t have to travel far to enjoy the taste of this tropical fruit.

That’s right, you can treat yourself year-round…like right now for instance! How? Forgo the drinks and combine coconut in recipes instead. Among the easiest to make and tastiest are these chocolate dipped macaroons, guaranteed to fly off the plate, platter, or pedestal.


3 eggs (whites only)
200 grams unsweetened shredded coconut
1 tbsp flour
1/3 cup sugar
100 grams milk chocolate chips



  1. Preheat your oven to 325 degrees Fahrenheit.
  2. In a medium bowl, combine the dry ingredients: coconut, flour, sugar.
  3. In another bowl, beat the egg whites until the foam form stiff peaks.
  4. Carefully fold in the coconut mix.
  5. On a parchment-lined baking sheet, make little mounds with your hands placing them about 1 inch apart.
  6. Bake for approximately 18 minutes, or until golden brown. Take out and let cool on a rack.
  7. To melt your chocolate, pour into heat-proof bowl, and heat on top of boiling water. Stir constantly.
  8. Dip the bottom of each macaroon into the melted chocolate, and transfer onto a wire rack to set. If desired, you can place into the fridge for approx. 30 mins.

So sit back, take a bite, and think of the tropics!

Style is served!

Chocolate Glazed Coconut-Pineapple Macaroons


Sometimes, we all need a little something sweet. So why not treat yourself to a home-baked batch of coconut/pineapple macaroons? This crunchy-on-the-outside, chewy-on-the-inside snack will not only make your kitchen smell like a tropical paradise, but will taste like it too!

Ingredients (makes 2 dozen):

2 cups unsweetened dessicated coconut

1/2 cup diced dried pineapple

2 egg whites

2 tsp vanilla essence

1/2 cup white sugar

1 1/2 tsp white flour


1.Preheat oven to 350 degrees Fahrenheit

2. Beat the egg whites until fluffy, then add the sugar, flour, and vanilla essence, and keep stirring until dissolved and the mixture regains its thicker consistency.

3. Combine with the coconut and diced dried pineapple, mix well.

4. Scoop up the batter with a spoon, forming little mounds. Slide off and onto a baking sheet about 1-2 inches apart.

5. Bake for 15-20 minutes until golden brown. Let cool on a cookie rack.

For the glaze: 2 tbsp unsalted butter

2 tbsp white sugar

4 tsp cocoa powder

In a small pot, combine all the ingredients and let them melt. Stir frequently  and let cool for 5 minutes. Then, drizzle lightly with a spoon over the already cooled macaroons!

Style(and flavour) is served!


The Two-Step Vanilla Coconut Macaroon Parfait

ParfaitIn the mood for something sweet? Then this coconut macaroon parfait is sure to satisfy. It’s fresh, fruity, and light –so you won’t have to make a guilt trip to the gym.

Ingredients(makes 2 servings):

4 tbsp low-fat vanilla Greek yoghurt

2 coconut macaroons

1/2 cup raspberries

Putting it together:

1. In a bowl, add the yoghurt and crumble the macaroons. Mix the two together

2. In a separate glass or whatever you have chosen to serve the parfait in, layer one scoop of the yoghurt macaroon mix, one of raspberries, and another of the yoghurt.

Well, that was easy! It’s also relatively low in calories, because it’s made with yogurt and not vanilla pudding or more decadent alternatives. But rest assured, you’re not sacrificing flavour with this substitution.

Style is served!

No-Bake, Easy to Make Granola Coconut Cookies

NobakegranolacookiesThese white chocolate granola-coconut cookies can be made in minutes, and will probably fly off the plate just as fast. They’re also a great way to get your grains, so rest assured that this is a guilt free treat(even if you serve them with a side of sorbet)! And let’s be honest, baking cookies can get messy with so many pots for dry and liquid ingredients. Not to mention, eating spoonfuls of batter instead of scooping them onto the baking sheet is inevitable –especially when it’s as yummy as the one for my orange-almond cranberry clusters. To save yourself the agony, try this easy to make alternative.

Scroll down for the recipe!



500 grams (2 bags) white chocolate chips –substitute for dark chocolate chips to make an extra healthy treat

2 cups of plain granola

2 tbsp unsweetened shredded coconut

Makes approximately 12 cookies depending on size


1. Melt the chocolate chips in a double boiler, or place a steel bowl on top of a pot of boiling water. For an easy way out pop them into the microwave, stirring occasionally. But to be completely honest, stove top is the way to go! The chocolate will retain its rich texture and won’t even come close to burning.

2. Once melted, add the granola and coconut into the mix and stir until incorporated

3. Line a baking sheet with greased parchment paper, and place spoonfuls onto it.

4. Leave them in the fridge for 2 hours or so, until firm. Take them out a couple of minutes before you’re ready to enjoy them, and let them sit out to thaw.

No bake. Quick to make. Good for you! Need another reason to try out this recipe?

Style is served!