These cookies are incredible easy to make—no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy cleanup).

Vanilla-Flecked Coconut Macaroons

Ingredients:

• 3 egg whites (about 1/2 cup)
• 1 cup white granulated sugar (you could substitute raw honey)
• 2 1/2 cups unsweetened coconut flakes
• 1 whole vanilla bean
• 5 ounces semisweet chocolate

Directions:

Mix the egg whites, sugar, and coconut in a large bowl.

Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again, making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

Bake at 350 degrees for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans and then separate the batch in half.

Melt the chocolate.

Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zigzag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe and photo submitted by Alejandra, New York, NY.

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Frozen, Coconut Yogurt

Ingredients:

• 5 cups yogurt (plain or vanilla)
• 3 cups fruit (strawberries, blueberries, pineapple tidbits)
• 1/2 cups dried, unsweetened coconut flakes
• 2 cups of sugar (evaporated cane)
• 2 cups of coconut milk*

Directions:

Whisk all ingredients together. Pour into a 4-quart ice cream maker and make according to manufacturer instructions.

*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Sharon, Celina, TX.

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Curried Cabbage

Ingredients:

• 5 slices turkey bacon
• 5 tablespoons Expeller-Pressed or Virgin Coconut Oil
• 1 medium yellow onion, chopped
• 1 1/2 teaspoons curry powder
• 1 head organic cabbage, shredded
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt, or to taste
• 1/4 cup chicken stock
• 1/4–1/2 cup toasted coconut flakes

Directions:

Fry turkey bacon in large skillet till crisp. Place on a wire rack and set aside.

Add coconut oil, onion, and curry powder to skillet and cook for 2 to 3 minutes. Add cabbage and lemon pepper. Put lid on and cook, stirring occasionally till cabbage is soft. Add a little chicken stock as needed.

Crumble bacon and stir into cabbage along with the salt just before serving. Garnish with toasted coconut. Enjoy!

Recipe submitted by Blair, Shreveport, LA.

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