Coconuts are everything. I could just leave it here, because its true. Coconut oil is touted for its health benefits- from rubbing it all over your body, face, hair, to ingesting it. Coconut oil is antibacterial, which is great to use on eczema as it heals the skin. Coconut milk flavours our favourite Asian dishes, both sweet and savoury to create curries, deserts or simply to mix in vegetables to create a Filipino favourite- ginataang gulay.
Along with my haul of vegetables, I pick up freshly grated coconut from the local farmers market. The cut open the coconut- I ask for the water to be saved and I drink this while watching them grate the meat. They proceed to grate the coconut meat with a machine. They hand you the bag, and your off.
At home, we press the coconut meat twice until the milk comes out. The first press is thick and is used to thicken stews. The second press is watery- used to boil things in. After that you are left with dried out coconut meat. This is the fun part because it can become so many things! With the coconut meat, I was also able to make my own coconut flour. This is a simple process that consists of baking the coconut meat in the oven on a baking sheet. Once they are golden brown, pulse it in the blender or food processor until its a fine powder. Coconut flour can be kept in an airtight jar and used to make everything from banana bread to keto-paleo friendly pancakes!
Our favourite use for the coconut meat is our coconut macaroons. The kids enjoyed making this and eating them as well!
- 2 cups shredded coconut
- 2 egg whites
- 1/2 cup sugar ( brown adds a caramel taste, white is neutral)
- 1 tsp vanilla extract
- 1/8 tsp salt
In a bowl, combine all the ingredients.
Shape the macaroons using a table spoon to get a good size.
Line a baking sheet with parchment paper.
Scoop the macaroons on to the sheet. Bake for 20 minutes at 350 degrees, until slightly golden brown.