• 4 eggs
• 1 cup beer
• 3½ teaspoons Creole Seafood Seasoning (click here for recipe)
• 1¼ cups all purpose flour
• 2 tablespoons baking powder
• 48 large raw shrimp, peeled and deveined
• 1½ to 2 cups shredded coconut, fresh or bagged
• vegetable oil for deep frying

Sweet and Tangy Dipping Sauce

• 2 cups orange marmalade
• 1/4 cup Creole or Dijon mustard
• 3 tablespoons shredded horseradish

Coconut Beer Shrimp

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• 1/2 cup pineapple juice or water
• 1 cup hot pepper jelly
• vegetable oil
• 24 jumbo Louisiana shrimp  
• 2 large eggs 
• 1/2 cup cornstarch 
• Creole seasoning 
• 1 cup sweetened flaked coconut 
• 1 cup panko breadcrumbs

Coconut Shrimp

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• 2 boneless skinless chicken breasts, sliced in half (6 - 8 oz. each), chicken tenders work well too
• 1/4 cup cornstarch
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup coconut milk
• 3/4 cup shredded unsweetened coconut
• 3/4 cup panko bread crumbs
• 1/4 cup canola oil

Coconut Crusted Chicken

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• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites at room temperature
• 1/4 teaspoon kosher salt

Coconut Macaroons

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• 1 prebaked pie crust, at room temperature
• 1¼ cups flaked coconut
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• pinch of salt
• 4 eggs, separated
• 2½ cups half and half
• 3 tablespoons unsalted butter, softened
• 1½ teaspoons vanilla extract
• 1/4 cup confectioners' sugar

Coconut Cream Pie

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• 1 recipe Cashew Pie Crust, blind baked and cooled, (recipe follows)
• 2½ cups milk
• ¾ cup sugar
• 4 eggs, whisked
• ¼ cup cornstarch
• ½ stick unsalted butter, at room temperature
• 1 teaspoon coconut extract, or to taste*
• 1 recipe Lime Meringue, (recipe follows), or whipped cream

Cashew Pie Crust

• 1 stick unsalted butter
• 1¼ cup all purpose flour
• ¼ cup cashews, ground
• Pinch of salt
• Pinch of lime zest
• 1 teaspoon vanilla extract
• 1 egg yolk

Lime Meringue

• For the syrup:
• 1 cup plus 2 tablespoons sugar
• ¼ cup water
• ¼ cup freshly squeezed lime juice

• For the whites:
• 3 large egg whites
• 1 tablespoon plus 1 teaspoon sugar
• Zest of 2 limes

Emeril's Delmonico Coconut Cream Pie

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• Supremes from 4 large oranges
• Supremes from 4 large ruby red grapefruits
• Seeds from 1 pomegranate
• 1/2 cup toasted pecans
• 1/2 cup shredded coconut

Louisiana Ambrosia

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Cake Layers

• ​1/2 cup unsalted butter, at room temperature
• ​1¼ cups sugar
• ​3 eggs, separated
• ​3 cups soft winter-wheat flour such as White Lily
• ​1 tablespoon baking powder
• 1/2 teaspoon salt
• ​1½ cups unsweetened coconut milk
• ​2 teaspoons vanilla extract 
• ​1/2 teaspoon coconut extract

Filling

• ​1½ cups heavy cream
• 1¼ cups sugar
• ​2/3 cup unsalted butter, room temperature
• 4 egg yolks, lightly beaten
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans, lightly toasted
• 1/3 cup sweetened flaked dried coconut, lightly toasted
• 1 can (8 oz.) crushed pineapple in its own juice, drained and squeezed dry
• ​1 navel orange, peeled, seeded, and chopped
• 1/4 cup maraschino cherries

Icing 

• ​1½ cups sugar
• ​1/8 teaspoon salt
• ​4 egg whites
• ​1 teasponn vanilla extract
• ​1/4 teaspoon coconut extract (optional)
• ​4 cups (1 pound) sweetened flaked dried coconut

Coconut Layer Cake with Ambrosia Filling

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• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1 can sliced pineapple

For the Batter

• 1/2 cup unsalted butter, softened 
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon rum (coconut-flavored preferred)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cardamom
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened pineapple juice
• 1/4 cup coconut flakes, plus 1/4 cup toasted for garnish

Pineappple-Coconut Upside Down Cake

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• 1 stick butter, softened
• 1 can sweetened condensed milk
• 1 cup nuts, finely chopped
• 1 1/2 cups coconut
• 2 boxes confectioners sugar
• 1/4 block paraffin wax
• 12 oz. semi sweet chocolate

Martha Washington Chocolate Balls

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