Tropical Macaroons
4 egg whites
3 cups finely shredded coconut
2 tablespoons coconut oil
2 cups finely diced fresh pineapple
3 tablespoons coconut milk
Preheat oven to 325. In a medium size skillet melt the coconut oil. Add the finely diced pineapple to the hot oil and cook until all the liquid is evaporated from the pineapple and the fruit is golden brown and caramelized. Remove from heat and set aside. In a large mixing bowl beat the egg whites with a hand held mixer until the egg whites are stiff. Gently fold in the finely shredded coconut flakes. Add the pineapple and coconut milk and mix well. Grease a baking sheet with more coconut oil and form the macaroons into golf ball size cookies. Press gently onto the cookie sheet and bake for 20 minutes. Makes 18-20 macaroons.
*recipe fromhttp://everydaypaleo.com/2011/04/20/easter-menu-smoked-salmon-casserole-easter-bunny-carrots-egg-cradles-tropical-macaroons/
Banana Coconut Muffins
1 cup Tropical Traditions organic coconut flour
6 eggs
2 ripe bananas (mashed)
2 tablespoons melted CF margarine
2 tablespoons coconut oil
2 tablespoons CF milk substitute
3 tablespoons honey
1 teaspoon aluminum free baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt
6 eggs
2 ripe bananas (mashed)
2 tablespoons melted CF margarine
2 tablespoons coconut oil
2 tablespoons CF milk substitute
3 tablespoons honey
1 teaspoon aluminum free baking powder
1/2 teaspoon vanilla
1/8 teaspoon salt
Pre-heat oven at 350 F degrees.
Mix coconut flour and baking powder in small bowl. In a mixing bowl, beat eggs, and then gradually add CF milk, honey, coconut oil, margarine, vanilla and salt. Continue mixing. Then add the coconut flour with baking powder and mashed bananas. Blend well. Grease 12 muffin cups with coconut oil. Fill greased muffin cups with the batter. Bake at 350 degrees F for 20 minutes.
Yield: 12 muffins
*recipe taken from:http://www.tacanow.org/family-resources/banana-coconut-muffins/
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