Sarah’s Notes: Since this is a bread recipe, you can play around with the whole wheat flour amount, using as much or as little as you want. Just keep in mind that the more whole wheat flour you use, the more the water may have to be increased.
Author’s Note – When we make these, they are gone in a few minutes because they are soooo good!
If you love chewy, coconutty cookies, then this recipe is for you. Crisp on the outside and wonderfully chewy throughout, this cookie is a total crowd pleaser.
Chewy Coconutty Cookies
Servings: approximately 30 cookies
Preparation Time: 15 minutes
Ingredients:
Directions:
Preheat oven to 350 degrees F. Grease cookie sheets lightly with coconut oil.
Combine the flour and baking soda together in a small bowl; mix well and set aside.
Cream the butter and sugars together with an electric mixer. Beat in vanilla extract and/or coconut extract and egg until light and fluffy.
Add the flour mixture to the butter mix and when it is almost fully incorporated, add the flaked coconut (dough will not form a stiff, “typical” cookie dough, it will be sticky and the color of butterscotch).
Drop dough (measuring tablespoon size) unto prepared cookie sheets and bake for 8–10 minutes. Cookies should be lightly browned.
Cool for a few minutes on cookie sheets before removing to wire rack to cool completely.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Author’s Note – Nourishing, DELICIOUS, and hearty without being heavy, this easy-to-make dish is a favorite around our house! Feel free to add whatever veggies you may happen to have on hand, the more the merrier!
Do you like peanut butter? If the answer is yes, then you probably like peanut butter cookies as well. And right now, that’s a good thing, because I have an amazing recipe for you today.
I love this recipe. It’s easy, just a handful of ingredients, and no cooking involved.
I like to use the juice from 2 (usually large) lemons and all of their zest (or almost all). Then I warm the Coconut Cream Concentrate to a smooth, stirrable, peanut butter consistency and stir all the ingredients together. Warming the CCC is important; that’s what gives the balls a smooth, creamy, melt-in-you-mouth taste and texture. I usually don’t use any of the optional stuff. Sometimes I even add a few tablespoons of melted coconut oil in, but that is totally optional as there is already a good amount of oil in the CCC.
After stirring everything together, I scoop the balls onto a cookie sheet (or whatever other flat baking-pan like thing my hands grabbed first) and freeze or refrigerate until firm. If the mixture is too thin for scooping, just stick the bowl into the freezer for a couple minutes at a time and stir until the desired consistency is achieved.
So when life gives you lemons, make these. Watch the video for a quick walk-through and enjoy these tart and creamy little bites. The only thing you’ll have to worry about is not eating the entire batch in one day.
Enjoying Lemons,
Sarah 🙂
Quick Lemon, Coconut Candy (No-Bake)
Ingredients:
Directions:
Mix the first 4–5 ingredients together until well mixed and smooth. Form into balls, roll them in the coconut flakes and refrigerate or freeze. You can also put them in candy molds without the coconut flakes to get a different look. They will harden when refrigerated.
Recipe submitted by Alice, Las Crescenta, CA.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Author’s Note – This is THE tastiest tuna I have ever tried. The first time I made it I used some “borderline” tuna that had been in my fridge for a week or so, and it was still the best tuna I’d ever tasted. It instantly became my new go-to recipe—so easy to make and SO delicious!
These light, little cookies are flavored with lemon and topped with shredded coconut.
These macaroons are one of the easiest and most delicious, quick, sweet treats I’ve made in a while. The ingredient list doesn’t make them look like anything special, but believe me, they are.
The secret to the fudgy texture is the almond flour. The stuff just melts right into all that chocolaty goodness and turns the whole thing into a fudgy batter just begging to be eaten. I ate this stuff before it even made it to the refrigerator. And I ate some more once it came out of the refrigerator!
Feel free to cut back a little on the maple syrup if you don’t like it too sweet. And just a tip for grinding your own almond flour: stop as soon as it turns into a powder. Scrape the corners of the canister down and shake the big bits into the center as well. Too much grinding and you’ll end up with almond butter. Not cool. Not for this recipe anyway.
Enjoy!
Sarah 🙂
Coconut, Chocolate, No-Bake Macaroons
Servings: about 40 macaroons
Preparation Time: 15 minutes
Ingredients:
Directions:
Mix all ingredients together well. Form into small balls using a spoon or cookie scoop and refrigerate until firm.
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until a fine meal.
Recipe submitted by Stephanie, Goodyear, AZ.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
Author’s Note – Creamy, delicious, and comforting without being heavy, this dish is perfect for early spring when you want something fresh and light, yet still comforting and satisfying.
