MAC COCONUTTY RECIPES
COCONUT MACARONI AND CHEESE RECIPE | SIDECHEF
Though your family may have a tasty recipe for making your macaroni and cheese…be assured that with the addition of coconut milk and herbs, you’ll find yourself gravitating to this version once you give it a test-drive.
Provided by CaribbeanPot
Categories Pasta Kid-Friendly Comfort Food Shellfish-Free Full Meal Egg-Free Soy-Free Oven Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Tomato-Free
Total Time 2400S
Yield 6
Number Of Ingredients 15
Steps:
- Boil your Pasta (3 cup) in salted water. Cook about 90%, drain and set aside.
- Preheat your oven to 400 degrees F (200 degrees C).
- As the pasta cooks, work on the cheese sauce. Heat the Coconut Oil (3 tablespoon) in a deep pan on medium heat. Then add the Pimiento Pepper (2), Scallion (3), Fresh Parsley (2 tablespoon), Ground Black Pepper (1/4 teaspoon), half of the Bacon (4 slice), and Fresh Thyme (4 sprig). Stir and reduce the heat to low. After 2 minutes grate in the Garlic (1 clove) and stir for about 15 seconds.
- With the heat on low, add the All-Purpose Flour (2 1/2 tablespoon) and stir well. The goal is to combine everything and cook-out the rawness of the flour. Cook on low, stirring, for about 4-5 minutes.
- Add the Coconut Milk (2 1/2 cup) and whisk. Grate in the Ground Nutmeg (1/4 teaspoon), raise the heat to medium and bring to a gentle simmer. Then go back to a very low heat as it will thicken very fast, but we really need it all to come together slowly.
- Cook for 4 minutes, whisk so you don’t have lumps, then turn off the heat and add 3 cups of the Aged White Cheddar (3 cup) and Salt (1/3 teaspoon). Stir to melt and combine to make a delightful cheese sauce.
- Turn off the heat and combine the cooked macaroni with the sauce. Stir well. Then place everything into your oven-proof dish and top with the remainder of the Aged White Cheddar (1 cup). Grate on the Asiago Cheese (1/4 cup) and sprinkle on the rest of the Bacon (4 slice). If you wanted you can also add a bit more parsley, scallion, seasoning pepper on the top. Bake in the middle rack of your preheated oven for 20-25 minutes.
- Serve hot and enjoy!
Nutrition Facts : Calories 157 calories, ProteinContent 3.1 g, FatContent 9.1 g, CarbohydrateContent 15.5 g, FiberContent 0.9 g, SugarContent 0.7 g, SodiumContent 159.2 mg, SaturatedFatContent 5.2 g, TransFatContent 0.0 g, CholesterolContent 5.3 mg, UnsaturatedFatContent 1.1 g
COCONUT MACAROONS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories dessert
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 20 to 22 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
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These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
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Reviews 5.0
Total Time 18 minutes
Calories 117.6 per serving
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FIRST-PLACE COCONUT MACAROONS RECIPE: HOW TO MAKE IT
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
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- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
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