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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You need to make this.

For one thing, it’s pretty. And tasty. They’re delightfully creamy little squares of black and white, chocolaty candy topped with toasty, golden coconut. It’s all about contrast. Black and white, dark and light, vanilla and chocolate, chewy and crunchy. How can you resist that?

Some may argue this isn’t “real” fudge. Real fudge is made by making a real candy mixture, boiling that candy mixture to a softball stage (with a real candy thermometer) and then keeping your fingers out of it till it cools. Just because it’s bubbly and shiny, doesn’t mean it’s friendly.

But that doesn’t matter. This candy is just as good as the “real” stuff, as well as being easier (and quicker) to make.

Enjoy!

Sarah

Black and White Toasted Coconut Fudge

Servings: 16
Preparation Time: 10 minutes

Ingredients:

• 10 ounces white chocolate
• 7 ounces sweetened condensed milk
• 2 tablespoons butter, divided
• 2 tablespoons coconut oil, divided
• 9 ounces dark chocolate
• 1 cup unsweetened dried coconut flakes, toasted

Directions:

Place white chocolate, condensed milk, 1 tablespoon butter, and 1 tablespoon coconut oil into a medium-sized saucepan over low heat. Stir until chocolate has melted. Spread unto bottom of parchment or wax paper–lined 8 x 8-inch glass pan.

Repeat for dark chocolate layer, using the last tablespoons of butter and coconut oil. Spread onto white chocolate layer. The layers will not be even, but that’s part of the fun!

Press toasted coconut onto top of fudge and refrigerate or freeze until firm. Cut into small pieces and enjoy!

Note: If you want even layers instead of the marbled look, place the dark chocolate layer on the bottom.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Gluten-Free Peanut Butter, Coconut Cookies

Servings: 35

Ingredients:

• 2 cups creamy peanut butter (I use organic and no-sugar added.)
• 2/3 whole sugar
• 1/2 cup shredded coconut, unsweetened
• 2 eggs
• 2 teaspoon vanilla
• 2 teaspoon baking powder

Directions:

Preheat oven to 350 degrees.

In a mixer, cream peanut butter and sugar. Add everything else and mix until well combined.

With your hands, roll the mixture into little balls (they stay together better if you keep them small) and place on a parchment-lined baking sheet. You could roll them in additional sugar.

Bake for about 10 minutes. Cookies should still be soft when you take them out of the oven. Let them sit for a few minutes before you take them off the baking sheet.

Recipe and photo submitted by Leslie, Amsterdam, NY.

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