Coconut sugar, derived from the sap of coconut palms, is a natural sweetener that has gained popularity for its lower glycemic index compared to regular sugar. It retains some nutrients found in the coconut palm, making it a more nutritious option for sweetening baked goods and desserts.

1 cup old-fashioned oats
1/2 cup brown sugar
1/2 cup coconut flakes
1 cup walnuts (toasted)
1/2 cup butter (room temperature)
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

Preheat the Oven: Set your oven to 350°F (175°C).
Toast the Walnuts: In a dry skillet over low heat, toast the walnuts until fragrant, about 5 minutes. Be careful not to burn them.
Make the Cookie Dough:
In a large mixing bowl, cream the butter and brown sugar for about 3 minutes.
Add the egg and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture while mixing slowly.
Fold in the oats, toasted walnuts, and coconut flakes using a rubber spatula.
Bake: Use a scoop to place dough onto a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are golden.
Cool and Enjoy: Let the cookies cool on a wire rack before serving.

These cookies are chewy and crisp, making them a perfect after-school snack or a delightful treat to share with friends.

2 cups raw walnuts
2 tablespoons coconut sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon coconut oil (or butter)

Preheat the Oven: Set your oven to 375°F (190°C).
Bake the Walnuts: Spread the walnuts on a baking sheet and bake for 6-7 minutes, tossing halfway through.
Coat the Walnuts:
In a small bowl, mix the coconut sugar, salt, and cinnamon.
In a skillet over medium heat, combine the warm walnuts with coconut oil and the sugar mixture. Stir for about 30 seconds to coat evenly.
Cool and Serve: Allow the walnuts to cool before using them as a topping for salads, desserts, or enjoying them as a snack.

These candied walnuts add a delightful crunch and sweetness to any dish, making them a fantastic addition to salads or as a topping for oatmeal.

For the Cake:

1 box of spice cake mix
1/2 cup water
1/3 cup vegetable oil
3 eggs

For the Frosting:

1/2 cup butter
1 cup brown sugar
1/2 cup coconut
1/4 cup milk
1 cup chopped walnuts

Bake the Cake: Prepare the spice cake according to the package instructions and bake in a greased pan.
Make the Frosting:
In a saucepan, melt the butter and brown sugar over medium heat.
Stir in the coconut and milk until thick and bubbly.
Remove from heat and mix in the chopped walnuts.
Frost the Cake: Pour the warm frosting over the hot cake, allowing it to soak in for added flavor.

This spice cake topped with coconut frosting and walnuts is perfect for fall gatherings and pairs beautifully with a cup of coffee or vanilla ice cream.

Coconut sugar, brown sugar, and walnuts are not just delicious on their own; they can be transformed into a variety of delectable recipes. From chewy cookies to crunchy toppings and moist cakes, these ingredients add flavor and texture that everyone will love. Try these recipes in your kitchen and enjoy the delightful combinations they offer!