Coconut Fried Shrimp

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup whole wheat flour*
• 1/2 teaspoon salt
• 2 eggs
• 1 cup shredded coconut
• palm shortening, for frying
• 1 pound shrimp

Directions:

Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.

Heat palm shortening in a cast-iron skillet or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.

Serve hot with dipping sauces of choice.

*If gluten-free, use gluten-free flour of choice.

Recipe and photo submitted by Cristina, Oklahoma City, OK.

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These make an excellent addition to a Thanksgiving gift basket or a great desert for a Thanksgiving or Christmas meal.

Holiday White Chocolate Coconut Bars

Servings: 20 chocolate bars or 100 chocolate pieces
Preparation Time: 30 minutes total

Ingredients:

• 1 cup peanut or almond butter
• 1/2 cup raw honey
• 1/2 cup unrefined coconut oil
• 1 1/2 cups dry oats (not instant)
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1/2 to 1 cup dried cranberries
• 1 1/2 cups white chocolate chips
• 1 tablespoon vanilla extract

Directions:

Melt nut butter, honey, and coconut oil over medium-low heat. Once melted, remove from heat and add the rest of the ingredients.

Stir to combine until chocolate is fully melted. Coconut oil or parchment line the bottom of a 9 x 13-inch pan. Pour mixture into pan and cool in the fridge until solid.

When the mixture is set, cut into bars or bites and enjoy! Store in the fridge, as they will soften on the counter.

Recipe and photo submitted by Tamara, Spring, TX.

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Coconut Oil, Espresso Oatmeal Cookies

Servings: 22–25
Preparation Time: 5 minutes

Ingredients:

• 1 1/4 cups certified gluten-free rolled oats
• 1/2 cup oat flour
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 2 teaspoons instant espresso powder
• 1/2 cup coconut oil, at room temperature
• 1 cup brown sugar
• 1 egg, (large)
• 1 teaspoon pure Mexican vanilla extract
• 1 cup unsweetened, finely shredded coconut
• 1/2 cup finely chopped dark chocolate
• 1/2 cup finely chopped pecans

Directions:

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the oats, flours, baking powder, baking soda, salt, cinnamon, and espresso powder.

In a separate mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar until creamy. Add the egg and beat until just incorporated. Add the vanilla and beat again.

Working in two batches, add the dry ingredients to the wet ingredients until a dough forms. Fold in the coconut, chocolate, and pecans.

Using a cookie dough scooper, scoop the dough by 1 teaspoonful into your hand, roll the dough into a small ball, and place on the prepared baking sheets.

Bake for 10–13 minutes or until the cookies are lightly golden on the edges. Let them cool for 3–5 minutes on the baking sheet, then move to a wire rack to cool completely

Recipe and photo submitted by Chelsy, Houston, TX.

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