Coconut Macaroons

Total Time: 35 min

Prep: 10 min
Cook: 25 - 30 min

Yield: 20 or 40 cookies*

Ingredients:

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt t

Directions

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 (20 large cookies, or 1”cookie scoop (36). Bake for 25 to 30 minutes, until golden brown. Cool and serve. A great addition is to dip half the cookie in chocolate.

LEMON CURD

ZEST OF TWO LEMONS

1 CUP SUGAR

1 TBS CORN STARCH

1 CUP FRESH LEMON JUICE

5 LARGE EGGS

1 STICK BUTTER, SLICED INTO CHUNKS

IN A HEAVY 2 QT SAUCEPAN, WHISK TOGETHER SUGAR AND CORN STARCH. WHISK THE EGGS UNTIL WELL BLENDED, ADD LEMON JUICE AND EGGS TO THE SUGAR MIXTURE. COOK ON MEDIUM LOW HEAT WHISKING CONTINUALLY UNTIL THE MIXTURE JUST STARTS TO THICKEN. WHISK IN THE BUTTER AND LEMON ZEST AND COOK UNTIL THICK. TRANSFER TO A BOWL AND COVER WITH PLASTIC WRAP AS IT COOLS. MAKES A GREAT TOPPING FOR CHEESE CAKE OR FILLING BETWEEN CAKE LAYERS. MAKES ABOUT 2-1/2 CUPS.  

Roasted Artichokes with Lemon & Garlic

Ingredients

Serves 2

• 2 artichokes
• 1 lemon
• 2 Tablespoons extra virgin olive oil
• salt & pepper
• 6 peeled garlic cloves

Directions

Preheat oven to 425 degrees. Cut the bottom stem and top 1/3 off artichoke with a sharp, serrated knife then use a small paring knife to hollow out and discard inner, lighter colored center leaves. Spread artichoke leaves out as much as you can then drizzle with lemon juice from 1/2 lemon and 1 Tablespoon olive oil each. Season liberally with salt and pepper then stuff 3 peeled garlic cloves in the hollowed out center of each. Wrap tightly in a large sheet of heavy duty foil then roast for 60-70 minutes or until very tender and browned.

If you like to dip your Artichoke leaves in butter or mayo, just remove the roasted garlic from the center of the choke and crush it in the dipping bowl then stir in the butter or mayonnaise.

Low Fat Red Pepper Hummus

Ingredients

• 1 (20 ounce) can Chickpeas/Garbonzos
• 2 tablespoons Tahini (hull-less sesame paste from Indian food market)
• 1-1/2 tablespoon lemon juice
• 2 -3 cloves garlic (pressed or crushed)
• 2/3 cup roasted red pepper
• 2 teaspoons cumin
• 1-1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• fresh ground pepper

Directions

1. Drain & rinse chick peas/garbanzos, reserving liquid.
2. In small bowl, combine cumin, coriander, cayenne & salt, mixing thoroughly.
3. Put garbanzo beans/chick peas in bowl of food processor with chopping blade & sprinkle the spice mixture over the top evenly.
4. Add the Tahini, lemon juice, garlic & roasted red peppers, and blend until well mixed.
5. Add the fresh ground pepper.
6. Once the hummus gets smooth, add some of the reserved liquid from the chick peas/garbanzos while it is being processed (1-2 Tablespoons), until it reaches the desired consistency (it will thicken as it rests).
7. Refrigerate overnight.
8. Serve with toasted pita bread or as a dip or spread with almost anything.