Dark Chocolate Dipped Coconut Macaroons

Tags

American macaroons, chocolate, coconut, dark chocolate, decadent, dessert, dessert recipe, dessert table, egg whites, gourmet, macaroon, postaday2011, recipe, snack, sweets, sweets table

MIA: My internet has been horrible this past week, unable to access it for more than 10 minutes a session. Arrrg!!!

Coconut and dark chocolate have long been two ingredients I love together. So of course on Mother’s Day, I made a batch of tasty coconut macaroons (as well as some jumbo chocolate covered strawberries).

Dark Chocolate Dipped Coconut Macaroons

Ingredients:
3-4 large egg whites, 1/2 c. sugar, 1 Tbs. almond extract, 1 pk. shredded coconut, dark chocolate

Directions:
Preheat oven 300°F. Grease baking sheet and set aside. In food processor, briefly chop 1/2 of the coconut so it breaks into smaller pieces. Whip together egg whites, sugar and extract. Mix in coconut and stir. I sprinkled in some flour and rolled mixture out like dough, using a cookie cutter to shape. You can simply dollop on baking tray or use an icing bag to decoratively shape macaroons. Bake for about 15 minutes, tops should become golden brown. If they’re not browning and you’re afraid of over drying macaroons, remove from oven and use a baker’s torch to brown tops. Remove macaroons from tray and place on cooling rack. Dip into dark chocolate and cool to harden.

For Cinco de Mayo, I made these with lime zest and rum extract. Mmm… 

What was your Mother’s Day treat???

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Coconut Curry Shrimp

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appetizers, basmati rice, coconut, coconut curry, curry, dinner, food, foodie, lunch, main course, main dish, postaday2011, recipe, shrimp, side dishes, supper

I love coconut and I love shrimp… Hubster doesn’t like either. After a long weekend, I decided to indulge  in two of my favorite ingredients (and cooked him something different tonight).

Coconut Curry Shrimp

 

Coconut Curry Shrimp Ingredients:
1 lb. shrimp, 1 minced shallot, 2 c. coconut milk, 1 tsp. minced garlic, 1/2 c. tomato sauce, 1/2 c. dry white wine, 2 Tbsp. fresh chopped cilantro, 1 Tbsp. curry powder, 1 Tbsp. fresh grated ginger, fresh cracked black pepper, fresh ground sea salt

Coconut Curry Shrimp Directions:
Peel & devein shrimp and set aside. Add olive oil and shallot to pan and sauté until soft. Add garlic, ginger and curry and warm. Add tomato sauce, coconut milk, salt and pepper and simmer for about 5 minutes. Stir in shrimp and cook until they turn pink. Stir in cilantro. Serve over basmati rice.

*Serve in small ramekins or dishes as an appetizer.

One of my favorite things about shrimp is that is how quickly it cooks.

What was for dinner tonight?

Coconut Crusted Chicken

Tags

appetizer, chicken, chicken breasts, chicken fingers, chicken tenderloins, coconut, coconut chicken, coconut curry, curry, food, recipe, snack

Sometimes I just need to indulge myself and use ingredients that I enjoy. Coconut is one of those ingredients that I love, but do not use often enough. Some countries even refer to the coconut tree as the “Tree of Life”, so I guess I’m not the only one who’s nutty over the coconut.

Coconut Crusted Curry Chicken

Ingredients:
2 lbs. chicken tenderloins, 2 c. shredded coconut, 1/2 c. flour, 2 Tbs. curry  powder, 2 eggs, fresh ground sea salt, fresh crackled black pepper

Directions:
Preheat oven 375ºF. Mix together flour and curry and set aside. Beat eggs in shallow dish and set aside. Season chicken with salt and pepper. Coat chicken tenderloins with flour, shake off excess. Dip chicken into egg and then lightly press the coconut on chicken. Place on a greased baking sheet and bake for about 15-20 minutes until coconut is golden and chicken is done. Turn once, halfway during cooking.

The hint of curry, complemented the coconut perfectly, yum!  I’m still working on my dipping sauce, I haven’t yet perfected that one…

*Coconut flakes would work just as well as shredded coconut, I just used what I had on hand.

*For longer lasting fresh coconut, keep extra coconut in the freezer.

Now it’s your turn, tell me:
What is an ingredient you wish you’d use more often in your cooking & baking?