LIME N THE COCONUT RECIPES

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HOMEMADE COCONUT MACAROONS RECIPE: HOW TO MAKE IT



Homemade Coconut Macaroons Recipe: How to Make It image

Chewy, simple and oh, so good, these coconut macaroons are perfect for bake sales, that is if your family doesn't devour them first! —Sabrina Shafer, Minooka, Illinois

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 5

2-1/2 cups sweetened shredded coconut
1/3 cup all-purpose flour
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine the coconut, flour and salt. Add milk and vanilla; mix well (batter will be stiff). , Drop by tablespoonfuls 1 in. apart onto a greased baking sheet. Bake 15-20 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 110 calories, FatContent 6g fat (5g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 65mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

TOM KHA GAI (CHICKEN COCONUT SOUP) RECIPE | BON APPÉTIT



Tom Kha Gai (Chicken Coconut Soup) Recipe | Bon Appétit image

This silky, aromatic soup is a complete meal in a bowl.

Provided by Long Grain, Camden, ME

Yield 6 Servings

Number Of Ingredients 10

1 1” piece ginger, peeled
10 makrut (Thai) lime leaves or 1 Tbsp. lime zest and ¼ cup lime juice
6 cups low-sodium chicken broth
1½ lb. skinless, boneless chicken thighs, cut into 1” pieces
8 oz. shiitake, oyster, or maitake mushrooms, stemmed, caps cut into bite-size pieces
1 13.5-oz. can coconut milk
2 Tbsp. fish sauce (such as nam pla or nuoc nam)
1 tsp. sugar
2 stalks fresh lemongrass, tough outer layers removed
Chili oil, cilantro leaves with tender stems, and lime wedges (for serving)

Steps:

  • Using the back of a knife, lightly smash lemongrass and ginger; cut lemongrass into 4” pieces. Bring lemongrass, ginger, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8–10 minutes. Strain broth into clean saucepan; discard solids.
  • Add chicken and return to a boil. Reduce heat, add mushrooms, and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20–25 minutes. Mix in coconut milk, fish sauce, and sugar.
  • Divide soup among bowls. Serve with chili oil, cilantro, and lime wedges.

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