Gluten-Free Pumpkin Coconut Macaroon Cookies

Servings: 2 dozen
Preparation Time: 15 minutes

Ingredients:

• 6 egg whites
• 1/2 teaspoon salt
• 2 tablespoons arrowroot powder
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1/2 cup whole sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 cups shredded coconut

Directions:

Preheat oven to 300 degrees.

Using a very clean bowl, whisk egg whites and salt until they have stiff peaks. Continue to whisk and slowly add arrowroot powder.

In a separate bowl, mix pumpkin puree, vanilla, whole sugar, cinnamon, and nutmeg together until combined. Mix in shredded coconut.

Fold egg white mixture in with pumpkin mixture. Be sure not to overmix.

Use a tablespoon to scoop cookie dough onto a greased or parchment-lined baking sheet. You will have enough dough to cover two cookie sheets.

Bake for 30 minutes. Make sure to rotate cookie trays halfway through cooking.

To crisp the cookies, you can lower the oven temperature to 200 degrees. Leave cooked cookies in the oven for 45 minutes to an hour.

Serve immediately or store cookies in airtight container in the refrigerator.

Recipe and photo submitted by Tiffany, Junction City, OR.

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Thai Chicken Coconut Soup II

Servings: 6–8
Preparation Time: 15 minutes

Ingredients:

• 1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
• 1 small sweet onion, chopped
• coconut oil
• 3 large carrots, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• 1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
• 1 quart chicken broth, preferably homemade
• 2 cups shredded chard or other greens
• 1/2 cup cilantro, chopped
• 1 lemon, juiced
• 1 bunch green onions, chopped
• 14 ounces coconut milk*
• salt to taste

Directions:

In a large soup pot, brown the chicken and onions in a couple of tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots, and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20–30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Jessica, Denver, CO.

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Maple Coconut Bars

Servings: 8–12
Preparation Time: 15 minutes

Ingredients:

• 2 cups shredded coconut
• 1 cup coconut oil
• 1/2 teaspoon vanilla extract
• dash of salt
• 2 tablespoons maple syrup

Directions:

Combine the shredded coconut and the coconut oil in a saucepan and melt the oil over low heat. Stir often.

When the coconut oil has melted, add vanilla, salt, and maple syrup. Stir ingredients together until the shredded coconut has rehydrated a little bit with some of the oil. This might take about 5 minutes.

Once the ingredients are well combined, pour the mixture into a 3-cup glass dish. Using a spatula, press the mixture down until it is firmly packed. Stick in the fridge for at least one hour.

Using a sharp knife that has been run under warm water, cut into bars or cubes of any size. If the bars are difficult to remove, place the bottom of the dish in a shallow pan of hot water for a minute to loosen them.

Recipe and photo submitted by Jessica, Denver, CO.

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