Coconut Macaroons

Yield: Makes about 40 macaroons

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.

Ingredients:

• Vegetable oil cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 3/4 cup sugar
• 1/2 teaspoons bittersweet chocolate morsels
• 1 teaspoon trans-fat-free soft-tub margarine

Preparation:

1. Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

True Love Chocolate Cake Recipe

24 Servings / Prep: 35 min. Bake: 35 min. + cooling

Ingredients:

• 1/4 cup butter, softened
• 1-2/3 cups sugar
• 2 eggs
• 1/2 cup unsweetened applesauce
• 2-1/4 cups all-purpose flour
• 2/3 cup baking cocoa
• 1-1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1-1/4 cups water
• 1 cup (6 ounces) semisweet chocolate chips

Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Topping:

• 3/4 cup flaked coconut
• 1/2 cup candy hearts

Directions:

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
2. Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting, in a bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy. Yield: 24 servings.

Nutrition Facts: 1 piece equals 238 calories, 9 g fat (6 g saturated fat), 29 mg cholesterol, 201 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.

Chocolate-Coconut Macaroon Cups

Prep: 10 minutes / Total: 50 minutes

Ingredients:

• Nonstick cooking spray
• 2 large egg whites
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 package (7 ounces) sweetened shredded coconut
• 1/2 cup sliced almonds

Directions:

1. Preheat oven to 350 degrees F. Coat a standard (12-cup) nonstick muffin tin with cooking spray.
2. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
3. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely. Cookies keep in an airtight container at room temperature up to 3 days.

Caramel Apples

Makes about 10 caramel apples

Ingredients:

• 2 cups heavy cream
• 2 cups organic whole cane sugar or sucanat
• 1/2 cup maple syrup
• 2 tablespoons butter
• pinch of salt
• 10 apples, washed and dried

Toppings such as toasted coconut, peanuts, pecans, etc. (optional)

Directions:

1. Whisk all ingredients together in a large saucepan over medium heat. Simmer until the caramel thickens and reaches 245 degrees F. While the caramel is cooking, pour toppings into bowls and insert craft sticks into each apple. Line a baking sheet with parchment paper. As soon as the caramel reaches 245 degrees F remove from heat and begin quickly dipping apples into the caramel (and then toppings, if desired) and placing them on the parchment lined baking sheet. It’s important to work quickly because the caramel will harden as it cools. Cool caramel apples for at least 15 minutes before serving. Beat eaten within a few hours of preparation.

Wreath Cookies Recipe

48 Servings / Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients:

• 1 cup butter, softened
• 1-1/2 cups sugar
• 6 ounces white baking chocolate, melted
• 2 eggs
• 2 teaspoons Spice Island Pure Vanilla Extract
• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2-1/2 cups confectioners’ sugar
• 1/4 cup plus 2 teaspoons water, divided
• 3 cups flaked coconut
• 6 to 8 drops green food coloring
• 1/4 cup red-hot candies

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 3-in. scalloped cookie cutter. Place 1 in. apart on ungreased baking sheets; cut out centers using a floured 1-in. scalloped cookie cutter.
3. Bake at 350 degrees F for 10-14 minutes. Remove to wire racks to cool completely.
4. For glaze, in small bowl, combine confectioners’ sugar and 1/4 cup water. Place coconut in a resealable plastic bag; add food coloring and remaining water. Seal bag and toss until coconut is tinted.
5. Spread cookies with glaze; sprinkle with coconut. Decorate with red-hots. Yield: 4 dozen.

Nutrition Facts: 1 cookie equals 177 calories, 7 g fat (5 g saturated fat), 20 mg cholesterol, 74 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Santa’s North Pole Special Shake

Vegan, makes 2 servings

Ingredients:

• 2 cups vanilla soy/hemp/coconut ice cream
• 1/4 cup coconut milk
• 2 tbsp crushed candy canes
• 1 cup frozen strawberries
• 1 frozen banana
• 1-1 1/2 cups ice cubes
• Garnish: peppermint (candy cane) crumbles
• optional: soy milk to thin out as needed

Instructions:

1. Blend until smooth. Pour. Garnish. Serve.

Coconut and Chocolate Macaroons

Makes 30 cookies

Ingredients:

• 4 large egg whites
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 1 tablespoon honey
• 2 1/2 cups unsweetened coconut
• 1/4 cup matzah meal
• 1/2 teaspoon vanilla extract
• 2 ounces chopped bittersweet or semisweet chocolate

Preparation:

1. In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and matzoh. Heat oven low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.
2. When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
3. You can chill the mixture at this stage in the fridge for one week or frozen for 2 months.
4. When ready to bake, line a baking sheet with parchment paper or Silpat and preheat the oven to 350 degrees F.
5. Form the dough into 1 1/2 inch mounds with your fingers. Space the mounds evenly on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Allow cookies to cool completely.
6. Melt the chocolate in a clean, dry bowl set over a pan of simmering water, or in the microwave. Line a baking sheet with plastic wrap. Dip the bottom of each cookie in the chocolate and set the cookies on the baking sheet and refrigerate for 5-10 minutes until the chocolate is set.
7. Delish!

Raspberry Snowflake Cake Recipe

Ingredients:

• A. 50g raspberry
• 450g water
• 180g caster sugar
• 200c. c. milk
• 50c. c. double cream
• 5 leaf gelatine
• B. 120g potato starch
• 100c. c. water
• Coconut Powder

Procedures:

1. Cooking raspberry, 450g water and caster sugar in a small saucepan and bring to a boil. Keep whisk it while to help sugar and raspberry dissolve.
2. Soften gelatine in cold water. Add milk and double cream into step 1 and bring it to boil again.
3. Turn off the gas and add gelatine into step 2 and keep whisk it to help the mix evenly.
4. Mix potato starch and water evenly and add it into step 3.
5. Pour the mixture from step 4. into a long rectangle shape baking tray with baking paper in it. (Baking paper helps us to take out the snowflake cake easier later). Put the snowflake cake into your fridge for 1 to 2 hours to help it form. Cover the snowflake cake with coconut powder and it’s ready to serve.

The Amella (Apricot, Coconut and White Chocolate Cookies)

Ingredients:

• 3/4 cup unsalted butter, melted and cooled
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup shredded coconut (sweetened or unsweetened is fine)
• 6 ounces white chocolate chips
• 1 cup dried apricots, chopped

Method:

1. Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and sugars on medium speed until smooth. Add the eggs, almond extract, and vanilla extract and blend. In a separate bowl, mix flour, baking soda and salt and slowly add to the butter/sugar mixture. Stir in the coconut, white chocolate and apricots. Drop by rounded spoonfuls on a cookie sheet lined with parchment paper. Bake until cookies are golden brown - about 15 minutes. Makes approximately 30 cookies. Enjoy!

Avocado Coconut Ice Cream

Ingredients:

• 250ml coconut cream
• 250ml single pouring cream
• 3 pandan (screwpine leaves), chopped
• 4 egg yolks
• 110g firmly packed brown sugar
• 110g caster sugar
• 1-2 ripe avocadoes, seed/skin removed and blanched

Directions:

1. Place the cream, coconut cream and pandan leaves in a saucepan and bring to a boil. Remove from heat and set aside to infuse for 30 mins.
2. Whisk egg yolks and sugar together until thick & pale.
3. Discard the pandan leaves and whisk in the cream mixture into egg yolk bit by bit, then return the mixture into the saucepan and heat until about 85C or until the custard is thick enough to coat the back of a spoon. Remove from heat, let cool, cover with cling wrap and refrigerate until cold.
4. Add avocadoes into the custard and mix well to combined. Churn ice cream in a maker according to manufacturer’s instructions. Alternatively, if you don’t have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.