Chocolate and Vanilla Macaroons

Servings: 12 large cookies

Ingredients:

• 2 cups unsweetened, shredded dried coconut
• 3 tablespoons carob powder (you can use cacao instead, this just mellows out the cost)
• 3 tablespoons cacao powder
• 5 tablespoons maple syrup (if using all cacao, use 6 tablespoons)
• 2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• dried, shredded coconut for decoration

Vanilla version:

• 2 cups unsweetened dried coconut, shredded
• 6 tablespoons coconut flour or almond flour
• 6 tablespoons maple syrup
• 2 1/2 teaspoons vanilla extract
• 4 tablespoons melted coconut oil
• 2 tablespoons arrowroot flour
• pinch of salt
• toasted coconut for decoration

Directions:

Choose which version you want to make and combine ingredients for chocolate or vanilla macaroons in a bowl.

Spoon dough and shape into small round discs or spoon “mounds” like traditional macaroons on parchment on a baking sheet. Sprinkle or press in coconut.

Let firm up in freezer. Makes 12 large macaroon cookies.

Recipe and photo submitted by Jaclyn, Guelph, ON.

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Tropical Cheesecake Truffles

Servings: 5
Preparation Time: 10 minutes/chill 60 minutes

Ingredients:

• 8 ounces cream cheese
• 2 tablespoons honey
• 2 ounces raw ripe mango
• 1 inch vanilla bean
• 3 ounces dried coconut for rolling

Directions:

Let the cream cheese soften at room temperature.

In a large bowl, mix the mango, vanilla bean, honey, and cream cheese using a whisk or an immersion blender. Place the mixture in the freezer for 5 minutes. This will allow the cream cheese mixture to harden and then let you shape into small balls.

In a soup bowl, place 3 ounces dried coconut. Shape cheese into truffle (ball) shapes, roll in the coconut, and place in individual candy cups or directly on a plate. Chill in the fridge for 60 minutes and enjoy.

Recipe and photo submitted by Galya, RSM, CA.

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No-Bake Coconut, Cocoa Chewy Bites

Servings: 1 dozen
Preparation Time: 10–15 minutes

Ingredients:

• 2 tablespoons grass-fed butter
• 1/2 cup Gold Label Coconut Oil
• 1/4 cup raw honey
• 1/2 cup sugar
• 1/4 cup organic cocoa powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups shredded coconut

Directions:

In small to medium saucepan, add butter and coconut oil. Turn on medium-low heat, and as the fats melt, stir in cocoa powder until mixed. Add in honey and sugar and continue to mix until sugar is dissolved and the mixture is smooth and thickens with a shiny appearance. (Be careful to not overheat or scorch the cocoa.)

Remove pan from heat and add salt and vanilla; mix. Then add the shredded coconut and mix until all coconut is covered. (The mixture will become thick, similar to stiff cookie dough, as the coconut absorbs the moisture.)

Use a melon scoop or rounded measuring spoon to scoop out mounds and place on parchment paper. Let them sit to cool and set up. They can be placed in refrigerator to firm up more quickly.

Recipe submitted by Cherie, Kettle Falls, WA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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