Maybe ask the very helpful bakers at King Arthur - send or post a picture of your coconut buns and ask why?
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Response to another comment on not browning from the KAF folks:
Your dough may have dried up during the rising and then did not have enough hydration to enhance the browning process completely. You can remedy this problem by covering your dough during the proofing stage and spritzing the dough with water before it goes into the oven.
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Thank you, Saregama, just saw this. This recipe calls for thick sweetened coconut milk to be poured over the risen but raw dough before it goes in the oven to bake, so it’s good and wet at that stage. I’ve just now emailed KAF to ask, will post the answer.
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Since I wanted to try this recipe again with a sturdier crust, Nannybakes suggested the Pierre Herme Sweet Tart Crust recipe. It must be formed into discs, wrapped in plastic wrap, placed into fridge for a few hours. Next day, I took a disc out but waited too long to roll it out and then couldn’t lift it out. Since the rolled out crust wouldn’t fit into my fridge, I decided to patch it in.
I did the blind bake and let it cool … it had a crack but no one has to know …
Also, this time, with the filling, instead of lemon juice I used the zest of one lime and juice of half a lime. Instead of searching out seedless raspberry jam, I should have just used regular jam and strained out the seeds. This time I used apricot jam, heated it with a little water, strained, cooled a bit.
I think the crust was perfect … held up well.
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Gorgeous!!!
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Since this was very long I cut a piece of cardboard and covered it with foil; that way, I could get in and out of fridge easily. (Save your pizza and Amazon boxes!)
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This serving dish easily accommodates that tart size/shape, and it’s only $12.
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Now I want that dish.
Enablers Anonymous over here 
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Nice. I want.
My yearly Paska(Easter Bread) is rising. I had 4 egg whies left over so baked David Lebovitz’s Browned Butter Financiers. These are almond flavoured, chewy but a bit too sweet for me. Less sugar next time. If you like marzipan you would like these.
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I’ve made them a number of times when I’ve had leftover egg white, with pistachios, and I do like them. I find that you have to eat them they day they’re made, as they dry out pdq. Here are some I’ve made.
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Pistachios are a good idea. Ive made them before and kept them in an airtight container and they were good with coffee for 2 days
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My Paska(Easter Bread2025. I like baking mine in an angel food pan because there are never any cracks and also like symmetrical slices. No raisins just zest of a lemon. Its on a sweetside with 1/3 cup sugar. Also like weighing it because my mom always said they should be light as a feather. Baked in a 10" pan and weights 15 oz.
Busy weekend its my son’s birthday so tomorrow baking a cake. My mil was a well known ukrainian embroiderer and since my husband was the only son, i have drawers full.
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Beautiful bread, but what a gorgeous embroidered napkin!
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Cake and embroidery both spectacular!
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Beautiful presentation!
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Hot cross buns, old school. Candied lemon peel, lemon rind, raisins, currants, a brush of golden syrup and a good hit of English mixed spice make these lovely with a cuppa.
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Thank you
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What lovely buns!
EDIT: how do they compare with the Chelsea buns you mmake?
Thank you so much
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