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Healthy Simple Coconut Macaroons

Photo by recipe author

Servings: 12

6 egg whites (save the yokes to add to scrambled eggs)
Pinch salt
2/3 cup honey (run your honey under some hot water if it has crystallized, it needs to be liquid)
2 1/2 cups shredded coconut

Preheat oven to 250 degrees F. Grease cookie sheets with coconut oil.

Beat egg whites until almost stiff peaks form. Add salt. Slowly pour in honey while whipping the eggs.

Fold in the shredded coconut with a spatula until it’s thoroughly mixed. Be gentle, you don’t want to deflate the eggs.

Using a large cookie scoop or tablespoon, scoop the mixture onto the prepared cookie sheets spacing about 1 inch apart.

Time will vary depending on how big your cookies are. These took about 50 minutes. Allow to cool briefly on the cookie sheet. Remove with a thin spatula and cool completely. They will continue to harden and dry as they cool.

Recipe submitted by Cara, Billings, MT

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Wheat Free Coconut Pancakes

Photo by recipe author

Servings: Yields 5 palm-sized pancakes or 10 silver dollar-sized pancakes
Preparation Time: 10 minutes

1 banana
1 small apple (or 1/4 c applesauce)
1 tablespoons flax seeds
1/4 cup nut milk (I used vanilla almond milk)
2 tablespoons Tropical Traditions coconut oil
2 tablespoons Tropical Traditions coconut flour (or the flour of your liking; wheat, almond, rice, etc.)
1/3 cup rolled oats
Pinch cinnamon (and/or nutmeg)
Dash vanilla extract

Optional Add-In’s :

1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup more water or nut milk only if the batter looks too dry/thick.

Blend first 4 ingredients in a blender. Let this sit for 10 minutes or so while you’re getting the rest of the ingredients together. It will give the flax seeds time to gel, thereby producing an egg-like effect. The apple and banana help with this, too.

Add remaining ingredients and optional add-ins if desired and mix well.

After you have blended the ingredients, fry up the pancakes using 2 tablespoons coconut oil to fry with, about 4 minutes on the first side. Flip over and add 2 more tablespoons coconut oil and fry for 3 minutes or until done.

Recipe submitted by Averie, Phoenix, AZ

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Quick Chocolate Coconut Pudding-Fudge

If you’re on a sweet or chocolate craving looking for something quick and easy to make, then come over here. I have something for you.

It’s called Quick Chocolate Coconut Pudding/Fudge, and there’s no cooking whatsoever. And it can be made in under 5 minutes.

Seriously!

Just watch the video. It’ll walk you through the whole recipe. This recipe is so quick and easy; it can be made whenever you so desire (providing you have Coconut Cream Concentrate, of course. You cannot substitute for it).

And as the name says, it can be either a pudding or fudge.

See:

Chocolate Coconut Pudding

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Look at how creamy that is. But it’s dairy free! Sshhh, don’t tell. No one will ever know. On top of being naturally dairy free, this is gluten free also.

If you’re not a pudding person, pour the pudding into a small parchment paper lined pan and refrigerate or freeze until firm. Then you get this:

Chocolate Coconut Fudge

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

No, I didn’t put nuts in there (I’m not too crazy about nuts in my sweets). Those are little coconut oil clumps. You can mix and mix and mix and mix (depending on how solid the oil is) to fully blend them all in but I don’t bother. It tastes phenomenal just the way it is: creamy, rich, soft, and sweet. Not a sickeningly sweet like a lot of fudge; it’s just right. And unless you use more Coconut Cream Concentrate and Virgin Coconut Oil (instead of Expeller Pressed coconut oil), the coconut isn’t noticeable. Even coconut haters will eat this if you don’t tell them there’s coconut in it.

That’s it! It’s just a 3 step process. Measure, mix, and eat. Unless you’re making fudge, then there’s one extra step. But I doubt that it’ll make it to the fridge. *grins*

Enjoy!

Sarah:)

Quick Chocolate Coconut Pudding/Fudge

4 tablespoons organic cocoa powder
4-6 teaspoons honey, or to taste
2 tablespoons water
2 teaspoons coconut cream concentrate
2 teaspoons virgin coconut oil
coarsely chopped walnuts (optional)

Mix all ingredients well, except the nuts. Add nuts, if desired, and mix through.

This makes 2 small servings (it is very rich).

When eaten at room temperature, this is something like a rich pudding.

To make fudge: Double or triple recipe, pat into a pan and chill until firm; cut into squares. Depending on the temperature of the room, let it stay at room temperature a while before serving.

Recipe submitted by Simi, Los Angeles, CA

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Chili-Coconut Crusted Shrimp

Photo by recipe author

Servings: 2-4
Preparation Time: 15

This Chile-Coconut Crusted Shrimp is a terrific appetizer or can be served with a bowl of rice and stir-fried vegetables as a main course.

24 large shrimp or prawns
About 1/4 cup dried Thai Chilies
1 cup unsweetened finely shredded coconut
1/2 cup flour
Salt to taste
1 egg
water
2-3 tablespoons coconut oil

Peel the shrimp, leaving the tails on. Rinse and pat dry.

Place chilies in a spice grinder and grind into a fine powder. In a shallow bowl, mix shredded coconut, flour, salt, and 2 tablespoons of the chili powder.

Heat oil in a large skillet. Whisk the egg in a bowl with a little bit of water. Dip each shrimp in the egg mixture and coat it lightly with the chili-coconut mixture.

Fry for about two minutes on one side and another minute on the other side, or until golden brown and crispy.

Recipe submitted by Natasha, Fairfax, VA

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Raspberry Peach Melba Smoothie

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This smoothie is perfect for a nutritious breakfast on the go. The additional high quality protein from the raw eggs or goat’s milk powder keeps you going strong till lunch!

Servings: 2
Preparation Time: 5 minutes

1 1/2 cups plain kefir (preferably homemade)
2-4 organic eggs OR 1-2 tablespoons goat milk protein powder
1 tablespoon raw honey
3 tablespoons melted virgin coconut oil
3/4 cup frozen raspberries
3/4 cup frozen peaches
1 teaspoon vanilla extract

Add kefir, eggs or protein powder, honey and coconut oil, blend to mix before adding frozen ingredients. Add frozen fruit and vanilla, blend until smooth. Serve immediately.

Recipe submitted by Lydia, Salem, VA

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Coconut Peanut Butter Whole Wheat Brownies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Most of the time I make this recipe with peanut butter but I love it best when I use my homemade cashew butter – which, of course, I make with a tiny dab of coconut oil.

When I make these chewy, they stay nice and moist without needing a glaze or frosting but if you want to glaze the top you can make another 1/2 recipe of the nut butter/milk recipe to go on top. For those with a sweet tooth, a little sugar can be added but I don’t ever do that.

Servings: 16
Preparation Time: 15 minutes

1/2 cup coconut oil
1 – 1 1/4 cups cocoa powder (the more cocoa powder you use, the darker they will be. I like a darker chocolate so I use the higher amount)
3/4 cup whole organic sugar – if you like them sweeter, you can use up to 1 3/4 cups but I prefer a more bittersweet chocolate
3 eggs
about 1/4 cup yogurt or sour cream (1 additional egg)
1 teaspoon vanilla extract
1 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped nuts (optional)

Filling:

1 cup peanut butter, coconut peanut butter, or other nut butter of choice
1 cup milk

Preheat oven to 325.

Mix coconut oil with cocoa powder. Add sugar, 3 eggs, yogurt/sour cream (if not using yogurt or sour cream, add 1 egg) and vanilla until well mixed.

Mix flour, salt, and baking powder together, add to above mix and stir until well blended.

Filling: Add enough milk to your nut butter to make a consistency similar to that of the brownie mix.

In well greased 9×9 or 8×8 inch square pan, pour 1/2 of brownie mixture in bottom of pan. Spread nut butter mix then spread second half of brownie mix over nut butter.

Bake about 25-35 minutes.

I like mine to be soft and chewy so I take them out before the toothpick comes out clean. The brownies will be cakey if baked until a toothpick inserted in the center comes out clean.

Best after completely cooled and allowed to set for at least an hour or so but it’s hard to wait that long! You can refrigerate and/or freeze the brownies if desired.

Recipe submitted by Jenny, Enid, OK

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Chicken Broccoli Braid

Photo by recipe author

Servings: 5-9
Preparation Time: 15 minutes

Crust:

3/4 cup coconut oil
2 cups pastry flour
1 teaspoon salt
1/3 cup cold water

Filling Ingredients:

1 1/2 breasts chicken, cooked and chopped
2 bunches broccoli, chopped
1/2 red pepper, chopped
2 cloves garlic, freshly pressed
1 cup shredded cheese (sharp cheddar or Monterey jack)
1 cup mayonnaise* (use as needed, enough to lightly coat all ingredients)

Preheat oven to 400 degrees F.

Cut oil into flour and salt until mix finely. Pour in water and mix with fork and then knead with your hands just until pliable.

Roll out dough to rectangle. You’re going to want to try and make it about 9×13, but it may not stretch that much. Mine didn’t. Place dough unto a lightly greased cookie sheet.

Mix filling ingredients and put mixture in center. Cut the excess of both sides of dough into strips, but DO NOT detach from center of the dough. Take the strips up over the mixture and sort of pinch the two strips together.

Put a light egg wash (1 egg beaten with a little water) over the top and bake for 30-35 minutes.

*Recipe for homemade mayonnaise with instructional video found here

Recipe submitted by Amanda, South Whitley, IN

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Inside-Out Coconut Peanut Butter Cups

Photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Bittersweet or semisweet chocolate, as needed
2 teaspoons honey, optional
Tropical Traditions Coconut Peanut Butter, as needed
4 teaspoons vanilla extract

Chop a wedge off of a 1 lb bar of chocolate (about a fifth?).

Place the chocolate in a double boiler to melt, stir occasionally until smooth and completely melted. Remove bowl from heat and stir in vanilla extract and honey (if needed).

If your coconut peanut butter is solid, just place the jar in a bowl filled with hot water so it will become a runny consistency. Pour coconut peanut butter into a muffin pan lined with paper cups, just enough to make a bottom layer.

Spoon the chocolate into each paper cup (it’s the middle of your inside-out ‘coconut’ peanut butter cup).

Drizzle more coconut peanut butter over the top to seal the sweet deal on your “Inside-Out Coconut Peanut Butter Cups” and pop the pan into the freezer for just a few minutes so they can harden.

Peel the paper off, admire its beauty, and enjoy!

Notes: If you want a milk chocolate taste, use a different chocolate or experiment with your filling ingredients.

You may or may not have to sweeten the chocolate depending on what type you use (example: semisweet chocolate will not have to be sweetened, and neither will bittersweet if you like a darker taste).

Recipe submitted by Michelle, Diggins, MO

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