Coconut Macaroons

This recipe is courtesy of Paleo Desserts by Jane Barthelemy

Ingredients:

1/2 cup medium to thick unsweetened coconut milk
1 1/2 cups Just Like Sugar Table Top natural chicory root sweetener (not baking)
1/4 teaspoon unprocessed salt
(Celtic salt)
2 teaspoons pure vanilla extract
2 large egg whites
3 1/2 cups medium-shredded unsweetened coconut flakes
1/4 teaspoon almond extract (optional)

Directions:

1. Preheat oven to 375 degrees/ Line two cookie sheets with parchment paper
2. By hand in a large mixing bowl, or in and style blender, food processor, or mixer, mix well the coconut milk, sweetener, salt, vanilla, egg white, 1/2 cup of the coconut flakes, and almond extract (if using). If mixed electronically, pour into a large mixing bowl.
3. Add the remaining 3 cups of coconut flakes and stir well by hand.
4. Chill the dough in the dame bowl for 10 minutes. This allows the coconut to soak up the sweetness, and make the cookies crispy on the outside and soft in the middle.
5. With a teaspoon and your fingers, drop mounds of batter spaced 1 inch apart onto the prepared cookie sheets. Press each mound a bit so it stays intact. the cookies can be anywhere from 1 to 2 inches in diameter, and slightly irregular and shaggy.
6. Bake for 16-20 minutes, turning the pans after 10 minutes, so all sides are evenly toasted and golden brown. When they are a beautiful golden brown, remove from the over and transfer to a rack and cool.

Makes 30 large or 60 small macaroons

Variation: Chocolate-Dipped Macaroons

Ingredient:
1/3 cup Just Like Sugar Table Top natural chicory sweetener (not baking)
2 1/2 tablespoons boiling filtered water
1 tablespoon melted coconut oil 9 place jar in lukewarm water to melt)
2 teaspoons pure vanilla extract
3 tablespoons pure cacao powder

Directions:
1. Let macaroons cool
2. In a heat proof small bowl, use a whisk or spoon to mix the sweetnener, boiling water, coconut oil, and vanilla. Mix until smooth and the sweetener is dissolved.
3. Add cacao powder and mix until smooth. The mixture should be quite thick so it sticks to the cookies.
4. When the macaroons have cooled, dip them upside down into the chocolate coating so the top third of the cookie is covered. Let any excess chocolate drip back into the bowl.
5. Place the coated cookies on a serving plate. The chocolate will harden at room temperature in 15 minutes, or sooner in the refrigerator. 

Sea bass with Coconut Milk and Lime

Ingredients:

2-4 (2oz) pieces of Sea bass
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon fresh ginger grated on microplane
3/4 cup coconut milk
1-2 teaspoons fish sauce (use more or less for your liking)
salt and pepper to taste
1/2 lime juiced
1 1/2 tablespoons finely chopped cilantro
Veggies: Bok Choy, cauliflower and Brussels sprouts

Directions:

Season both sides of fish with salt and pepper. Sear in olive oil on both sides ( just until light brown). While fish is searing,  heat 1 tablespoon olive oil in another saute pan and lightly brown garlic and add ginger. Add coconut milk, salt and pepper to taste, fish sauce, lime, and cilantro. Bring sauce to a boil. Add seared fish and reduce to a simmer. If fish is thicker continually  pour sauce over the top, or flip half way through the cooking time. Fish should take 3-4 minutes depending on thickness. Fish will spring back when touched if fish is done cooking.

Steam cauliflower, bok choy, and Brussels sprouts. Garnish fish and veggies with sauce. I add a a slice of lime to use for extra flavor.