Archive | March 2015

Soft Coconut Macaroons

Now that you have made fresh coconut milk you have all this shredded coconut left over and no idea what to do with it?!

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Make some good tasting cookies with this recipe:

1/4 cup all purpose flour

2/3 cup sugar

1/4 teaspoon salt

3 2/3 cups shredded coconut (incase you don’t have enough get some more store bought ones)

4 egg whites (Do not throw the egg yolks out)

1 teaspoon vanilla extract

Preheat oven to 325°F
Combine flour, sugar, salt and coconut in mixing bowl.
Stir in egg whites and vanilla extract.
Drop teaspoon fulls onto a greased cookie sheet.
Bake 20 – 25 minutes or until golden brown.

Another tip, don’t throw the egg yolks out. Add a couple of more eggs and get some bacon. Bacon and eggs with buttered toast as a brunch anyone? If you have a lot of bacon grease left over, pour it into a mason jar, let it cool and put it into the fridge. You can do some nice cooking with it later.

How to make fresh coconut milk

Bought a fresh coconut yesterday. Now I do have to tell you that I’ve bought coconut milk at the store before and I did not like it one little bit. It has some kind of aftertaste to it.

This recipe is really yummy!!

1. Fresh organic Coconut, open it and get the coconut flesh out and shred it.

2. 1 cup of shredded coconut and 2 1/2 cups of boiling water. Repeat until you are done with all of your coconut.

3. Add to mixer and pulse it for a while until its liquid.

4. Strain the milk from the coconut with a fine mesh sieve.

When chilled it has a nice, thick chunk of coconut oil on the top which you wouldn’t get if you were using a cheese cloth or get in the store bought drink.

Can be kept in the fridge for 5 days if you keep a lid on it.

You can cook with it and you can drink it 🙂

Now what to do with the shredded coconut?

In my next post there will be a recipe for macaroons

4. Strain the milk from the coconut with a fine mesh sieve