COCONUT WINE RECIPES

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COCONUT MACAROON BROWNIES RECIPE | FOOD & WINE



Coconut Macaroon Brownies Recipe | Food & Wine image

Super-rich, fudgy brownies meet chewy, sweet macaroons in this gorgeous mash-up of two crowd-pleasing desserts. Using coconut flour instead of wheat flour, Jake Cohen created a brownie with a consistency that’s simultaneously tender and dense, while also keeping the brownies gluten-free and kosher for Passover. Then, in an homage to the canned Manischewitz macaroons he grew up eating at his own family’s Passover Seder, Cohen tops the coconut flour brownies with a layer of well-salted coconut macaroon to yield an eye-catching hybrid dessert that’s the best of all worlds: chewy, crunchy, and not too sweet. A cup of coconut oil may be used in place of butter, if you'd like to make the dessert pareve.

Provided by Jake Cohen

Categories     Brownies

Total Time 3 hours 50 minutes

Yield 2 dozen

Number Of Ingredients 16

8 ounces dark chocolate bar (70% cacao), coarsely chopped
1 cup unsalted butter or coconut oil (8 ounces)
4 large eggs
1 cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons unsweetened cocoa
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso granules
1 cup coconut flour (about 4 ounces)
1 cup milk chocolate chips
4 large egg whites
¾ cup granulated sugar
1?½ teaspoons vanilla extract
½ teaspoon kosher salt
4 cups unsweetened finely shredded coconut (12 ounces)

Steps:

  • Make the brownie layer
  • Make the macaroon layer

DELICIOUS MUSSELS IN COCONUT AND WHITE WINE



Delicious Mussels in Coconut and White Wine image

"This is a delicious recipe that i had made with some friends. I bet this is not really an original, but it was to us because we wung it and made it up as we went (who doesnt?). But anyways this contains delicious coconut milk and alot of wine. The amounts are uhhh... an estimate and made according to taste so change it up as you see fit when you make it. It makes a huge amout by the way too so itd be good for about 6+ people i think. You can serve it with rice or pasta and use the mussel sauce as the sauce for the carbs. Enjoy! We did and it even can be saved and warmed up days later. QUESTIONS? Email me at tiac23~~at;rocketmail.com."

Total Time 35 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 13

5 lb Cleaned mussels
3/4 cup white wine (up to 1 cup)
2 onions
3/4 whole garlic (or whatever you see fit)
2 tbsp Parsley (up to 3 tbsp)
1 dash fish sauce
2 dashes Curry Couple dashes of
3/4 cup coconut milk
some olive oil
lemon leaves
1 tbsp Butter
Rice/Pasta
1 Big pot (like the type you cook spaghetti with)

Steps:

  • "1 Get the onions and roughly mince them up; cut the garlic too in slices. 2 Put them in the pot along with the olive oil. Just put enough oil to make them not stick. Dont put too much. 3 After a couple minutes, add the butter and continue to cook the vegetables down. 4 Add a bit of parsly too but not all. Add some fish sauce. 5 After the onions have become transparent, pour the coconut milk in. Cook that for a minute or two. 6 add the curry and 6 lemon leaves. The color should be yellowish and add as much curry as you like. Id recomend about 1-(1.5) tablespoons. 7. cook that for about 2 minutes and then add half the wine. Let that simmer. 8. Add the mussels to the sauce. It looks like there is not enough sauce but their is. Mix the sauce and mussels together carefully so that you dont spill anything. 9. Add the rest of the wine and parsley. 10. Mix it all together well and put the top on. 11. Cook them till their shells are open and they look done. I think it was about 7 minutes but that is a guess. BTW mix it once in a while to cover them in juice. 12. Make sure you dont OVER cook them because they'll get rubbery as do all clams and mussels if you overcook them 13 ENJOY on rice or pasta using the sauce in the pot as the dressing for the carbs. "

Nutrition Facts : Calories 438 calories, FatContent 18.62042875 g, CarbohydrateContent 18.9548958333333 g, CholesterolContent 109.621666666667 mg, FiberContent 0.720966681957245 g, ProteinContent 45.5991691666667 g, SaturatedFatContent 8.47632945833333 g, ServingSize 1 1 Serving (454g), SodiumContent 1092.813 mg, SugarContent 18.2339291513761 g, TransFatContent 3.19405583333333 g

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