When it comes to cooking with coconut, it’s difficult to persuade cooks not to use the pre-shredded, flaked, and sweetened kind in the plastic bags. And while I’m by no means saying there isn’t a time ...

The concept started with a longing for a Mounds candy bar (the last variety offered at our home to Halloween trick-or-treaters) and a whole coconut left over in The Tribune test kitchen after a food ...