Coconut, Orange Macaroons

Servings: 2 dozen
Preparation Time: 10 minutes

Ingredients:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup raw honey
• 1/2 teaspoon orange extract (use vanilla for plain macaroons)
• 2 cups shredded coconut flakes

Directions:

Preheat oven to 300 degrees F. Grease a cookie sheet.

In mixer, add egg whites and beat until frothy. Add the cream of tartar and beat until stiff peaks form. Gradually add the honey and then the extract.

Turn off mixer and gently fold in the shredded coconut. You want the mixture to be stiffer than meringue (not soupy) but not as thick as cookie dough. If it’s soupy, add a little more shredded coconut.

Drop by rounded spoons onto cookie sheet. Bake 20–25 minutes.

Recipe and photo submitted by Lea, Grafton, NH.

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Coconut, Cacao Snowballs

Servings: 18
Preparation Time: 15 minutes

Ingredients:

• 1 cup raw almonds
• 12 pitted Medjool dates
• 1/4 cup cacao nibs
• 1 tablespoon coconut oil
• 1/4 cup, plus 2 tablespoons shredded, unsweetened coconut
• 1 teaspoon pure vanilla extract
• 1/8 cup chia seeds

Directions:

Set aside the 2 tablespoons shredded coconut in small plate. Place all ingredients into food processor and blend for 1–2 minutes until mixture becomes similar to very fine (sticky) pebbles.

About a teaspoon at a time, roll into 1-inch balls and dip in shredded coconut to lightly cover entire ball.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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Coco-Cocoa Velvet Dessert

Servings: 4
Preparation Time: 5 minutes, plus chilling

Ingredients:

• 1 1/2 cups water, divided
• 1 packet unflavored gelatin (2 1/2 teaspoons)
• 2 tablespoons Coconut Cream Concentrate
• 1/3 cup unsweetened cocoa powder
• 1/3 cup honey
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla
• orange extract, optional
• 1/2 tray’s worth ice cubes (7–8 ice cubes, should be 4 ounces)

Directions:

Pour 1/2 cup of the water into a blender. Add the gelatin and let sit to soften.

Meanwhile, heat the remaining water to boiling. Pour the hot water over the gelatin mixture; turn on low to mix and dissolve. Add Coconut Cream Concentrate, cocoa powder, honey, salt, vanilla, and orange extract. While motor is running, drop in ice cubes, one at a time. Blend until smooth.

Pour into four (6-ounce) ramekins or in one (2-cup) mold. Refrigerate until set, 2–4 hours. Serve in the containers or dip the bottoms in hot water for 20 seconds, then invert to unmold.

If you want to unmold it, I recommend you double the amount of gelatin.

Recipe and photo submitted by Rhonda, South Jordan, UT.

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