Coconut Lime Macaroons

Fresh summer flavors are on my mind so this treat features the exotic duo of coconut and lime.

 Imagine a bite-size coconut key lime pie. 

30 seconds of island summer bliss in your mouth. 

And it is absolutely good for you. 

Do I have you convinced? Oh, they are also no-bake, so no need to turn on the oven as the days get warm.

Add the following to a food processor, being sure to reserve 1/2 cup coconut for garnishing.

1 1/2 cups almonds

1 1/4 cups shredded coconut, divided

8 dates, pitted

1/3 cup coconut oil

2 Tbs lime zest (approx. 2 limes)

2-3 Tbs lime juice (appox. 2 limes)

1 1/2 Tbs maple syrup

1/4 tsp sea salt

A note on zesting lime. If you don't own a Microplane zester, buy one! It is one of my essential kitchen tools. The fine zester featured here is perfect for grating nutmeg, chocolate, ginger, garlic and of course, citrus. Beautiful fluffy lime zest is the result of this helpful tool! Organic lime is your best option for zesting, but if that is not possible, be sure to wash your limes well prior to zesting.

Pulse your ingredients until the mixture will hold when pressed together. You may have to stop and scrape down the sides of the bowl during blending and add a little extra lime juice to create a nice moist mixture.

It is now time to form your macaroons. Two options.

A. Use a mini cookie scoop.

Or if you are like me and keep forgetting to buy one:

B. Put a little coconut oil on your hands, take a heaping teaspoon of coconut goodness and roll into balls.

The final step...time to make these macaroons pretty. Begin with a 1/4 cup of coconut in a small dish, adding more as needed. Gently roll the macaroons in the coconut. The recipe makes 36-40 macaroons and they should be stored in the fridge.

And there you are. Your delectable, guilt-free, bring on the summer dessert morsel. Enjoy!

Peach Pineapple Salsa

Two summers ago my friends and I were blessed with an abundance of organic peaches from a local farmer. This lovely elderly man had a peach farm as a hobby! He grew a multitude of juicy delights and simply gave them away, happy to support the non-profit Bible School I worked for. We thoroughly enjoyed the adventure of creating all kinds of peach recipes.

A favorite was a peach mango salsa invented by my Chef friend Sheila. Thus there was a lot of salsa consumed and enjoyed that summer. Last week I visited these friends in Texas and Sheila had a wonderful idea to make salsa to accompany our BBQ burger feast!

Inspired, as soon as I returned home I whipped up a batch (this treat takes only minutes in a food processor!), exchanging the mangos for a pineapple that was on sale for $.99! I love sales. And salsa.

You must try this aromatic, addictive, medley of goodness...

1/2 pineapple, cut into large chunks

3 peaches, cut into slices

1/2 red onion, roughly chopped

1 jalapeno, seeds removed cut into several pieces

3/4 cup cilantro with stems

juice of 3 limes

1/2 tsp sea salt

Ok, ready for the instructions? Super easy if you have a food processor or good blender. All in, and pulse to desired consistency. That's it. This will be a new favorite for those summer evenings when your friends show up for an unannounced visit during a casual stroll through the neighborhood. Or perhaps word is getting out that you make fabulous fruit salsa. :)

If you lack a food processor, a knife and cutting board will work just fine. Just plan a little more time into your schedule for chopping. 

And please, use the above as a rough guideline. Like I mentioned, this began as a peach mango salsa. If you love spice, add another jalapeno. Toss in an avocado. And be creative with how you utilize this salsa. Fish tacos is my thought...bon appetit!

Mint Chocolate Almond Drops with Sea Salt

An abundance of mint growing in the yard of a friend provided the inspiration for this seasonal burst of chocolate delishishness. The first batch was quickly consumed and called for an encore. So find yourself a neighbor with fresh mint, pull out your food processor and prepare yourself for a bite of summer!

1 cup mint leaves, packed

6 dates

1 1/2 cups almonds

1/2 cup cocoa

1/2 cup maple syrup

1/4 cup coconut oil

1/4 cup unsweetened shredded coconut

1/4 cup hemp hearts

3/4 tsp vanilla

1/2 tsp salt

This is super simple. You are minutes away from enjoying your creation! Everything will be placed in the food processor, but first make sure you remove the pits from the dates. Make a small incision along one side and remove the pit.

And I have to show off this lovely homemade vanilla made by my creative sister Brooklynne. 

Such a great little Christmas stocking stuffer. Thanks sis.

All in! And blend...about 1 minute, or until mixture will hold shape when pressed with your fingers.

Using a mini cookie scoop if you have one, or a teaspoon and your hands, form the chocolate mixture into balls about 1 inch by 1 inch. This recipe will make approximately 36 drops. 

Store in the fridge...if they make it there!