COCONUT-CEREAL MACAROONS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 20 macaroons
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk the egg whites, sugar, vanilla and salt in a large bowl until frothy. Fold in the coconut and cornflakes until combined. Scoop heaping tablespoonfuls of the coconut mixture, packing it tightly with your fingers, and arrange 1 to 2 inches apart on the prepared pan. Form each into a pyramid shape.
- Bake until the macaroons are slightly firm and golden brown, 25 to 35 minutes. Let cool completely on the pan.
- Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring halfway through. Let cool slightly.
- Dip the bottoms of the macaroons in the chocolate, letting the excess drip back into the bowl. Sprinkle the chocolate with nonpareils. Transfer the macaroons to a large plate or baking sheet and refrigerate until the chocolate is set, at least 30 minutes.
CHOCOLATE-COCONUT CEREAL TREATS
Steps:
- Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on all sides. Grease the foil with butter.
- Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the peanut butter, vanilla and a pinch of salt. Add the cereal, pretzels and coconut and stir with a rubber spatula, making sure to scrape the bottom, until the cereal is completely coated. Transfer the mixture to the prepared baking dish and pat it into an even layer (use the bottom of a measuring cup to help). Let it sit at room temperature until firm, about 30 minutes.
- Melt the chocolate and coconut oil together in a small microwave-safe bowl in 30-second increments in the microwave, stirring in between, until smooth. Drizzle the chocolate over the bars; cover and refrigerate until the chocolate hardens, about 15 minutes.
- Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.
STIR-FRIED CARROTS WITH COCONUT
This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian markets or kalustyans.com. This recipe is courtesy of Madhur Jaffrey.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Yield Serves 3 to 4
Number Of Ingredients 9
Steps:
- Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken -- a matter of seconds -- add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.
ROASTED COCONUT CARROTS
Carrots don't have to be boring or lackluster. Roasting, which captures the carrots' natural sweetness, is emphasized here with the aromatic sweetness of coconut oil. Cilantro, mint, jalapeño and lime ensure there nothing one-dimensional about this dish at all. Chop the herbs just before serving for the freshest flavor.
Provided by David Tanis
Categories dinner, easy, lunch, quick, roasts, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
- Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 5 grams
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