shredded unsweetened coconut

Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.

Roasted Squash With Coconut, Chile and Garlic

winter squash (such

grapeseed oil

salt, plus more to taste

chiles de árbol

unsweetened dried, shredded coconut

garlic clove, peeled

coconut oil

black mustard seeds (optional)

curry leaves (optional)

lemon

Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.

In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.

In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.

Chocolate Chip Granola Bars are so easy to make, you'll wonder why you ever bought them in stores.    Do you know off hand&nbsp;how much money you spend on...

Chocolate Chip Granola Bars

Cups old fashioned oats

whole wheat flour

Cup coconut

brown sugar

chocolate chips

Tsp kosher salt

Cup vegetable, canola, avocado

Tsp vanilla extract

Cup honey

2. Combine the first 6 ingredients in a bowl.3. In a separate bowl, whisk together the remaining ingredients.4. Pour the wet ingredients over the oat mixture and stir to combine.5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.6. Bake for 40 minutes.7. Allow to cool completely then cut into 3 x 1 inch bars.*** You can substitute raisins or other dried fruit for the chocolate chips.** Individually wrapped, the bars will remain fresh for several weeks.

Chocolate Chip Granola Bars are a lunch box staple, and they are so easy and affordable to make at home!   Subscribe to Weelicious: http://bit.ly/_Weelicious5  Find more Snack Recipes:  https://www.youtube.com/playlist?list=PL756BA578DD3EA087  Get the Weelicious cookbooks for 300 recipes like this! http://weeliciousbook.com/  How did you like this video? Post a comment below and thanks for watching Weelicious!  Chocolate Chip Granola Bars written recipe:  https://weelicious.com/2011/09/06/chocolate-chip-granola-bars/  Ingredients 4 Cups old fashioned oats 1/4 Cup Whole Wheat Flour 1/2 Cup shredded unsweetened coconut 1/3 Cup brown sugar 1 Cup chocolate chips 1/2 Tsp Kosher Salt 1/2 Cup canola oil 1 Tsp Vanilla Extract 1/2 Cup honey  Preparation 1. Preheat oven to 325 F.  2. Combine the first 6 ingredients in a bowl.  3. In a separate bowl, whisk together the remaining ingredients.  4. Pour the wet ingredients over the oat mixture and stir to combine.  5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.  6. Bake for 40 minutes.  7. Allow to cool completely then cut into 3 x 1 inch bars.  Like us on Facebook: http://www.facebook.com/weelicious  Follow on Pinterest: http://pinterest.com/weelicious/  Follow on Twitter: http://twitter.com/weelicious  Check out our Website: http://weelicious.com/  And check out the Channel! http://www.youtube.com/user/jgswife  Video by Mike Ervin Music by Bethany Weber

Chocolate Chip Granola Bars - Snack Recipes - Weelicious

This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.

Here are <a href="http://cooking.nytimes.com/68861692/996375-lovely-layer-cakes">more layer cake recipes</a>.

Coconut Layer Cake

unsalted butter, softened, plus more for pans

all-purpose flour,

fine sea salt

10 baking powder

granulated sugar

eggs, separated, plus 3 whites

coconut milk

30 milliliters coconut or dark rum

104 milliliters orange juice

unsweetened shredded coconut

unsalted butter,

cream cheese,

vanilla extract

sugar

unsweetened shredded or flaked coconut, toasted

Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.

Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.

Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.

In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.

Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.

Make the cake:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.

Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.

Make the frosting:

The reward of these classic one-bowl cookies far outweighs the effort of making them. They are so easy – just dump and stir – and you don't need any special equipment. Here, Mark Bittman adds a generous handful of pistachios for crunch and color. They are also gluten-free, and the perfect treat for Passover.

Coconut-Nut Macaroons

coconut

pistachios

egg whites,

salt

NYT Cooking

https://static01.nyt.com/images/2016/03/15/dining/15COOKING-COCONUTNUTMACAROONS1/15COOKING-COCONUTNUTMACAROONS1-googleFourByThree-v2.jpg

https://static01.nyt.com/images/2016/03/15/dining/15COOKING-COCONUTNUTMACAROONS1/15COOKING-COCONUTNUTMACAROONS1-facebookJumbo.jpg

Heat oven to 350 degrees. Whisk together egg whites, sugar and vanilla in a large bowl. Add remaining ingredients and mix well with a rubber spatula or your hands.

Use a nonstick baking sheet, or line a baking sheet with parchment paper. Wet your hands and make small piles of the mixture, each 1 to 2 tablespoons; place on sheet about an inch apart.

Bake until firm to the touch and lightly browning on edges, about 15 minutes. Remove baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.

I cut the sugar to 2/3 cup, but these were still too sweet for my tastebuds. Admittedly, I don't like things that are too sweet. 
I refrigerated the dough for 45 minutes before forming loose balls.
They do freeze well.

For those with gluten related disorders it is imperative to choose coconut and pistachios that are labeled Gluten Free.  The majority of brands of nuts are handled on equipment shared with gluten containing foods and therefore contaminated with gluten.

Has anyone successfully made this using aquafaba?

I used a conversion tablet online which specifies per ingredient the corresponding weight in grams @Sarah

I made bigger heaps and added 10 min (ventilated) oven time. They came out crispy on the edges and firm enough ( I recommend checking on bounciness  with your finger). Next time I would like to add some lemon or lime zest on top, and serve with lemon ice cream and fresh fruit after an Asian inspired dinner.

I think there may be some misunderstanding regarding the amount and nature of the coconut. If you use shredded unsweetened coconut (fine texture, like grains of rice), 1 cup = 71-75 g. I used 227 g with 1/4 c almond flour added, per other commenters, and let the batter rest for 30 minutes. Used a #30 scoop to portion cookies, pressing mixture into scoop, and the macaroons turned out picture perfect and delish! . Flaked coconut or sweetened shredded coconut will yield a very different cookie.

This recipe does not work at all.  The egg white sugar mixture oozes out of the coconut during cooking and leaves a spread out gloopy mess.

Followed numerous suggestions. 3 cups of shredded coconut weighs 288 grams. When I weighed the 3 cups I had measured out using a measuring cup,  the weight was 214 grams. Reduced sugar to 3/4 cup. Let the mixture sit for 30 minutes before creating the small balls. I made mine about 1 1/2 TBs each which yielded about 56 cookies. Perfect bit sized. I didn't have any seeping issues. Going to drizzle some with dark chocolate. The cookies are very yummy.

These are easy. Sort of… mine were not shaped correctly when finished. However I was able to help gently mold them when they came out of the oven and we’re still warm . Now they are perfect.

Followed original recipe and ended up with tasty but super sticky treats. I hope the gluten-free benefit outweighs the glue factor for the people consuming these.

This recipe is now declared The Winner. I used 288 gms (3 cups) unsweetened shredded Let's Do Organic coconut 1/2 cup cane sugar, 1 tsp vanilla, 1/4 tsp almond extract, 1/4 cup (24 gms) almond meal, 2 pinches sea salt. After mixing ingredients, let it sit out for 30 minutes. Using an ice cream scoop and my water-wet hands, I formed balls in the my palm, then baked at 350°F. for about 18 minutes. (I checked every 2 minutes after the 12 minutes. Cool for 30 minutes.

Made a half batch of these with my 4 year old and subbed in some ground almonds and chopped almonds in the recipe also cut some of the sugar down and they were still utterly delightful

Alas, I read your comment too late! I measured by volume, and despite letting the batter rest for 30 minutes had a lot of seepage. Not sure if I will try these again, but if I do I will follow your recipe!

I cooked the recipe exactly as presented and they turned out wonderfully and tasted great - moist and yummy. After reading the comments I have a two suggestions. Weigh your coconut instead of using a measuring cup. You can find a conversion online. I initially used a measuring cup and then weighted what I measured. I found my cup measure was 20 grams less than what cup of shredded coconut should weigh. This might explain why some people had some ooze. I imagine had I not weighted mine I likely would have had some too. Second thing, while the recipe doesn’t specify, I believe the intention is for unsalted pistachios. Someone complained about it all being too salty. I can’t imagine that a pinch of salt would cause that, so I imagine salted nuts were the issue. Great recipe! Thanks for sharing!

Easy, quick, delicious and Passover friendly.
Things I added: 1TBSP coconut sugar, extra coconut flakes.

Yo, the comments are right, reduce the sugar. I always dismiss them as sugar police, but in this case, it IS too much. Maybe use75%? I otherwise found the recipe easy and successful, with no modification other than a 20ish min rest prior to forming.

Many macaroon recipes call for letting batter sit for 30 minutes before scooping, or an hour after scooping to dry batter and prevent "oozing." Bob's Red Mill makes unsweetened flaked coconut.

These are easy and delicious.  I like the idea of a little less sugar.  I used toasted almonds instead of pistachios, and also topped them with a little chocolate in the form of a couple of melted Lindor dark chocolate balls.
I printed the recipe and put it in a sheet protector with the NYT Creme Brulee recipe which uses 6 egg yolks.  It’s a twofer.

These are delicious and easy.  I squiggled a little melted bittersweet chocolate on the top after the macaroons cooled.  A great addition.  Also used about half a cup less of sugar.

Very VERY good. Hadn't had a macaroon in a long time and was all ready to be underwhelmed, but man, was I wrong. Followed some of the comments at used 2/3 cup of sugar, added 1/4 cup of almond flour, let the mixture rest for 30 minutes, then shaped the macaroons, then maybe 5 minutes in the fridge before baking them. Next to no seeping, browned nicely (lightly) in 16 minutes and taste super light and airy. Made some with pistachios, some w/ chocolate. <3

These cookies are perfectly good as is, but because I was short of ingredients I had to substitute 1 cup of coconut with 1 cup of almond meal (Trader Joe's) and the pistachios with a third of a cup of pine nuts. I've been cutting the sugar to 3/4 cup as many other reviewers recommended, and adding 1/4 tsp of almond extract and a pinch of salt. This batch was amazing, the texture was lighter but still chewy.  I finished them with drizzled dark chocolate. 

I just made these macaroons for the first time and my kitchen still smells like heaven!<br/>Everyone of them turned out picture perfect. My only twist was that I dipped their bottom into a bath of melted bittersweet chocolate and then I let them cool upside down on a tray in my refrigerator for ca. 15 min.<br/> Heroically I have only eaten one before serving them to my guests tomorrow. These are the best macaroons ever!

Next time, I'd cut the sugar by at least 1/4 cup.<br/><br/>Baking time is tricky. The recipe's 15 minutes resulted in gooey, fall apart texture. Not "firm" as described. I left them in the oven for another 5 minutes, but advise checking frequently so they don't crisp up.

Quite good.  Easy. Next time with more than a pinch of salt, more pistachio and a bit less sugar.

I've recently discovered that "A" everybody loves coconut macaroons, and "B" they are incredibly easy to make. My guests swooned for these and appreciated the addition of pistachios.

In my continued quest to eat things that are good for me, i decided to add a a travel packet of chia and flax seeds to this recipe...tastes great and i could have added more!

Beware the way the list of ingredients is listed — it’s not in the order in which ingredients are used and if you’re like me, you’ll add the egg whites directly to the sugar without beating them first (the instructions don’t remind you to do this). It would be helpful if the list of ingredients were re-ordered and the instructions modified.

Similar recipe from Melissa Clark was published as an article (8/10/2020) that is very similar to this. I make them regularly. Primary differences are less sugar and using the whole egg. If you put in this much pistachios, they might be too salty for your taste. I have been using Trader Joe’s raw unsalted pistachios. Instead of vanilla, are use a half a teaspoon of orange blossom water. The grandchildren love them.

used 2/3 cup of sugar, added 1/4 cup of almond flour, let the mixture rest for 30 minutes, then shaped the macaroons, then maybe 5 minutes in the fridge before baking them. Next to no seeping, browned nicely (lightly) in 16 minutes and taste super light and airy. Made some with pistachios, some w/ chocolate. <3  Similar recipe from Melissa Clark was published as an article (8/10/2020) that is very similar to this. I make them regularly. Primary differences are less sugar and using the whole egg.

I also had to cook about five more minutes. I was pretty amazed at how well these macaroons turned out.

Top 4 shredded unsweetened coconut recipes from across the web

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Roasted Squash With Coconut, Chile ...

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Top 4 shredded unsweetened coconut recipes from across the web

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Roasted Squash With Coconut, Chile ...

Chocolate Chip Granola Bars

Coconut Layer Cake

Coconut-Nut Macaroons

The most viewed shredded unsweetened coconut recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine