Coconut Monster Cookies

Servings: approximately 2 dozen cookies
Preparation Time: 30–35 minutes

Ingredients:

• 3 eggs
• 1 1/2 cups whole sugar
• 1 tablespoon organic molasses
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon organic vanilla extract
• 1 1/2 cups organic peanut butter
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 1 cup chocolate chips
• 1 cup Tropical Traditions Shredded Coconut
• 2 teaspoons baking soda
• 3 cups rolled oats

Directions:

Preheat oven to 350 degrees F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Almond Butter Buckeyes

Servings: 20
Preparation Time: 25 minutes

Ingredients:

• 1/3 cup Coconut Cream Concentrate
• 1/2 cup almond butter
• 1/4 cup coconut oil
• pinch salt
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 6 ounces dark chocolate
• 1 tablespoon coconut oil

Directions:

Place Coconut Cream Concentrate, almond butter, 1/4 cup coconut oil, salt, vanilla, and honey in a small saucepan and heat over low heat, stirring constantly until melted and smooth.

Refrigerate  for 20 minutes or until it is firm. Shape the filling into approximately 20 balls. Place the formed filling back into the refrigerator to firm up completely.

Heat the dark chocolate and remaining coconut oil over a double boiler on low heat, stirring until melted and smooth.

Insert a toothpick into each ball and partially dip into the chocolate. Place on waxed paper or aluminum foil. After all of the candies are dipped, refrigerate until completely firm.

Note: For flavor and texture, these are best served at room temperature, but if you are transporting them or giving as a gift, they will hold up better if chilled.

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your recipes and photos here!

Carrot Coconut Balls

Servings: 7
Preparation Time: 45 minutes

Ingredients:

• 1/4 cup hot water
• 3 tablespoons Coconut Cream Concentrate
• 2 tablespoons whole sugar
• 1/2 tablespoon coconut oil
• 3/4 cup grated carrots
• 1/3 cup shredded coconut
• 3/4 teaspoon cardamom powder
•  2 tablespoons shredded coconut, reserved

Directions:

In the hot water, add the Coconut Cream Concentrate and sugar and stir well. This will make a thick sweetened coconut milk. Set aside.

In a wide pan on low heat, melt 1/2 tablespoon coconut oil and add grated carrots. Sauté on medium heat for 5 minutes until the carrots are a little soft and turn a bit dry. Now, add the 1/3 cup shredded coconut. Toast for a minute.

Combine with the sweetened coconut milk and stir until well incorporated. Cook until the mixture gets thick and starts to roll like a ball, 5–8 minutes. Turn off heat.

When the mixture is warm, add cardamom powder and mix well.

Take some mixture in your hand and shape into a ball, then roll in the shredded coconut. These can be stored in an airtight container for 4–5 days.

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit yours here!