Coconut Macaroons

Romance is in the air. If you didn't know it from the calendar, you can certainly get a clue from the emergence of hearts, valentines, and chocolates jumping out from the store aisles. It's almost like an auction, with the most romantic bidder winning: The one who's willing to spend triple on roses to keep those home fires burning.

Being the frugal people we are, my husband usually gets my roses the week before. How convenient that our anniversary falls exactly one week before Valentine's Day, when the prices are still reasonable. I've been saying that we chose that date randomly, but as I've gotten to know my husband better, I wonder. Perhaps it was a ploy on his part, to kill two birds with one stone, and cheaply, at that?

Nevertheless, we do enjoy the holiday, and the anniversary. Tradition practically dictates that the celebrating involve chocolate, which pleases my husband greatly. To that end, I am compelled to make something chocolaty. But it may not always be a big cake or torte. I tried a recipe for Coconut Macaroons (dipped in chocolate) one year, and they went over quite well. I added my own twist: Some coconut cream replaces the cream cheese, adding extra flavor.

I'm still touting the benefits of coconut oil. Most people have heard about olive oil by now, but coconut is emerging as another contender in the health arena. Studies have found it to enhance the immune system; always a plus during this season of colds and flu. It also helps the metabolism—another plus. I order my favorite product online from Tropical Traditions (yes, you can reach that site through my website as well). It's a coconut cream concentrate, and it is concentrated. While it seems expensive, it's still a good value. Even diluted with much water, it's full of flavor. The alternative, canned or frozen coconut milk, has but a shadow of the flavor that the coconut cream has. I add it to some of my lentil soups; along with a bit of Indian spice, the soup takes on an ethnic feel. I've given a few meals a Thai approach, adding ginger, lime, and the coconut cream to the sauce—delicious!

As the romancer in all of us comes out for the holiday, may we all be reminded to carve out space in our busy schedules. Even a brief respite, a coffee break with special china and a few coconut macaroons, might infuse the average day with a hint of intrigue.

Coconut Macaroons

Make the following recipe using coconut oil, if available, or substitute cream cheese. The macaroons are quite a treat either way, like a really good Mounds bar. And they don't have the extra additives found in a lot of commercial foods. Makes about 15.

Ingredients:

•  Two- 7 oz. packages coconut (sweetened)

•  2/3 c. powdered sugar

•  1/4 c. coconut milk (canned or frozen)*

•  2 TBS. cream cheese, room temperature (Or substitute coconut oil, from the health food store, for extra flavor)*

•  3 TBS. flour

•  1 egg white

•  1/2 tsp. vanilla

•  pinch salt

•  1 rounded c. chocolate chips

Line baking sheet with heavy-duty foil. Butter foil and dust with flour, shaking off excess.

Process until mixture feels moist: > One (of two) 7 oz. packages coconut (the sweetened one, from the grocery store) > 2/3 c. powdered sugar

Add: > 1/4 c. coconut cream (canned, frozen) > 2 TBS. cream cheese (room temperature) (Or substitute coconut oil, from the health food store, for extra flavor) > 3 TBS. flour > 1 egg white > 1/2 tsp. vanilla > pinch salt

Process until blended. On a pie plate, spread with: > one more 7 oz. bag coconut

Roll rounded tablespoons of the dough in the coconut, rolling in palms of hands, into balls. Place balls on the prepared cookie sheet, spacing evenly on sheet. Bake at 325 degrees for 35 min. or so. Cool completely.

Meanwhile, prepare another cookie sheet with wax paper. Melt 1-2 min. on lower power in microwave: > 1 rounded c. chocolate chips

Dip bottoms of cooled cookies into the melted chocolate, brushing excess chocolate off against side of pan. Set on wax paper to chill; refrigerate cookies until chocolate sets (about 30 min.). Will keep well 3 or more days refrigerated, or freeze up to 3 weeks.

Can substitute coconut cream concentrate for the coconut milk and the cream cheese

AUTHOR BIO – Jennifer Cote

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, " From the Land of Milk and Honey ", is filled with New Deli favorite recipes, plus scripture and insight into Christian living. Find more info at: www.PCCuisine.com ; email Jennifer at getrecipes@hotmail.com .

Purchase hard-to-find items online at Jen's shop at www.pccuisine.com . Also available: Plenty of helpful cooking tools, whole food ingredients, and gourmet items.