Coconut Macaroon Peach Cobbler

Coconut Macaroon Peach Cobbler

In all the experimenting I did with the Tropical Traditions coconut oil I received a few weeks ago, this is by far my favorite.  It’s coconut, ginger, oats, peaches.  It’s good.

Coconut Macaroon Peach Cobbler
  • 3½ cups sliced peaches, drained (frozen, fresh or canned)
  • ⅓ cup sugar
  • 2 Tbsp minute tapioca
  • 1 tsp chopped candied ginger
  • topping:
  • 1 cup oats
  • 4 Tbsp coconut oil (use butter, oil, whatever you have)
  • ½ cup shredded coconut
  • 1 tsp ground ginger
  • ½ cup sugar
  • ⅛ tsp salt
  • ⅓ cup flour
  1. Combine peaches, sugar, tapioca and candied ginger and place in a prepared 11 X 7 pan.
  2. Combine topping ingredients and mix with a pastry blender until crumbly (you can throw it all in a food processor and pulse it for 30 seconds instead).
  3. Sprinkle the topping all over the peaches.
  4. Bake 350 degrees for 30 minutes or until topping is golden brown and filling is bubbly.



Coconut Macaroon Peach Cobbler


25 thoughts on “Coconut Macaroon Peach Cobbler

  1. >It looks like you're already headed over to link up with me – yay! I just received my first jar of coconut oil. What a perfect recipe to try it out on! Organic peaches are on sale this week too!

  2. >I love cobblers/crumbles! Ive never had peaches and coconut together before but I can tell it would be quite tasty!

  3. >A couple of my family members love coconut macaroons, so I'll have to try this cobbler! YUM! Thanks for the recipe and Happy 4th of July!

  4. >it sounds like it would be one of my favorites too – yummy, I love peaches…….glad ya'll liked the steak rub…..

  5. >What lovely flavours (I love ginger!), and a great recipe for this time of year with all the fresh peaches that are available.

  6. >I came back to let you know that I'll be featuring you in tonight's post. Come by and grab my "featured" button if you'd like one.

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