1. Preheat oven to 350°. Very lightly oil a cookie sheet.
2. In a medium-size bowl, combine oil and sugar. Beat well. Add flour and beat well. Scrape down sides of mixing bowl at least once during mixing.
3. Add remaining ingredients and beat well. Continue beating until dough comes together; it will be soft.
4. Drop rounded teaspoonfuls of dough onto prepared pan. With moistened fingertips, press them to [q:1/4] inch thickness.
5. Bake cookies for about 10 minutes, until edges begin to brown. Let cool on wire racks before serving.

To make the coconut tartlets:

1. Combine the coconut, sugar, flour, vanilla and egg whites in a bowl.
2. Spoon the mixture into greased mini muffin tins.
3. Press the coconut mixture into the bottom of the pan and up the sides to form a thin crust.
4. Bake the macaroon tart shells at 375 degrees for 15 minutes or until the edges are browned. (Be careful not to over bake them.)
5. Let them cool for a couple of minutes on a wire rack.
6. Gently run a knife around the edges to loosen the tart shells from the pan and then remove them from the muffin tins.
7. Let them cool completely on a wire rack.
8. Store the macaroon tart shells in a sealed container.

Note: They can be made in advance.

To assemble the tartlets:

1. Spoon homemade whipped cream into the coconut macaroons and top each tartlet with desired amount of blueberries. Garnish with toasted coconut if desired.

1. Grease the inside of a 2 to [q:3 1/2] quart slow cooker.
2. Mix all ingredients except sugar and cinnamon in cooker.
3. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
4. Sprinkle pudding with sugar and cinnamon and serve warm.

1. Preheat oven to 350°.
2. Place apples in a baking dish.
3. Mix raisins with cinnamon. Stuff mixture into apples.
4. Combine maple syrup, vanilla, cinnamon, and nutmeg.
5. Dot top of each apple with 1 tablespoon margarine and pour maple syrup mixture over top.
6. Bake, uncovered, for about 45 minutes or until apples are tender, basting every 15 minutes.

1. Preheat oven to 350º.
2. In a large bowl, sprinkle rhubarb and strawberries with lemon juice.
3. Add sugar and cornstarch and toss to combine.
4. Transfer mixture to a glass baking dish.
5. Top with granola. Dot butter evenly over top.
6. Cover and bake for 20 minutes.
7. Uncover and bake for an additional 10 minutes, or until fruit is bubbly around the edges and granola topping is browned.

1. Preheat oven to 325º.
2. Arrange 6 small ceramic or ovenproof ramekins in a baking dish with sides at least 2 inches high.
3. Whisk coconut milk until smooth over medium heat. Add chocolate and whisk constantly, until mixture is smooth and combined. Remove from heat and set aside.
4. In a large glass bowl, whisk together egg yolks and honey until smooth. Pour milk mixture into egg mixture slowly, whisking constantly to combine the two. Add raspberry or vanilla extract and stir to combine. Evenly divide mixture among six ramekins.
5. Place baking dish on middle rack in oven. Pour enough water in baking dish so it comes up about [q:1/2] to [q:3/4] of the way up the outside of the ramekins. Bake custards approximately 40 to 45 minutes, until top is set. (The inside will become more firm once chilled).
6. Remove ramekins from oven. Set aside to cool. When cool, place ramekins in fridge and chill for four hours or overnight. Garnish with raspberries and whipped cream.

1. In a small saucepan, stir together sugar and cornstarch. Stir in pineapple juice until thoroughly blended. Cook over medium heat, stirring constantly, until mixture boils.
2. Stir a little of the hot mixture into the eggs, then pour egg mixture back into the hot mixture.
3. Reduce heat to low and stir until mixture bubbles, about 2 minutes. Stir in lemon juice and chopped pineapple
4. Spoon into six 6-ounce custard cups or gelatin molds. Freeze several hours or overnight.
5. To serve, spoon 2 tablespoons blueberry puree onto each plate and gently place un-molded frosties in center. 
6. Garnish with a few whole blueberries & chopped pineapple, if desired.

1. Puree watermelon and juice in a blender until well blended.
2. Pour mixture into an 8 by 8-inch glass baking dish.
3. Place dish in freezer, uncovered. About every 30 minutes, rake mixture thoroughly with a fork, including edges.
4. After about 3 to 4 hours, when granita is frozen but still grainy, it's done. Serve immediately in small dessert bowls.