Pamela Toman

Tag: coconut

Almond Butter Macaroons

Almond butter macaroons -- gluten-free sugar bombs. Best dipped in melted chocolate after they cool. (Yes, sweetened coconut is the best choice here.)

They freeze really well.

Yield: ~50 cookies

Ingredients Step
Preheat the oven to 300 degrees on convection (or 325 in a normal oven -- but convection keeps lets these cookies stay taller and rounder). Line 4 large baking sheets with silicon mats.
14 oz. package of sweetened shredded coconut
35 g. (⅓ c.) almond flour		 Pulse together in a food processor until combined.
128 g. (½ c.) almond butter Pulse together until almond is evenly distributed and coconut is finely chopped. (If the almond butter is dry, it will want to stick to itself more than the coconut; keep an eye out for clumps.)
4 large egg whites
100 g. (½ c.) sugar
1 t. vanilla		 Beat together until soft peaks form, likely over many minutes. It should look like thinner marshmallow fluff and softly hold its shape when you move it around.
Stir together the egg white mixture and the coconut mixture.
Scoop onto baking sheets by tablespoonfuls, leaving space between them. They spread and grow slightly, but not too much. Without crowding, 3 rows of three and 3 rows of two will fit on my sheets.
Bake until lightly golden brown around the edges, around 20 minutes.
Cool 8 minutes on baking sheet, then remove to a wire rack. You may need to slide the cookies sideways to not lose their middles.
4 oz. chocolate chips (optional)
sea salt (optional)		 After the cookies are cool: Melt the chocolate, then drizzle on and/or dip the bottoms of cookies. Sprinkle sea salt on top.

Source: Sally McKenney

Almond Butter Macaroons was published on 2 April 2026.

Recipe uses: almond-flour, almond-butter, chocolate-chips, coconut

Morning Glory Oatmeal

Ingredients Step
Preheat oven to 375 degrees. Grease an 8" square dish.
2 c. milk
⅓ c. maple syrup
1 egg
2 T. oil
1½ t. vanilla		 Whisk together the wet ingredients.
2 c. old fashioned oats (must be old fashioned)
1 t. baking powder
¾ t. cinnamon
½ t. salt		 Combine dry ingredients in a large bowl (this will be the primary bowl). Pour the wet ingredients on top and stir together.
½ c. raisins
½ c. pecans
2 T. coconut flakes
1 diced apple (~1½ c.)
1-2 shredded carrots (~½ c.)		 Add to the wet ingredients. Stir to mix. Then pour into the greased dish.
½ c. pecans
2 T. coconut flakes
¼ t. cinnamon
1 T. brown sugar
pinch of salt		 Combine in a small bowl. Top the oatmeal with this mixture.
Bake 40-45 minutes, until the edges are golden and the center is just set.

Source: WaPo

Morning Glory Oatmeal was published on 12 January 2024.

Recipe uses: carrots, coconut, apple, oats

Cranberry Baked Oatmeal

Cheery, festive, tasty. Easy too. (Except for picking through the berries....)

Ingredients Step
Preheat oven to 350 degrees Fahrenheit. Grease a 9x9" baking dish.
1½ c. cranberries Spread in a single layer on the bottom of the greased dish.
1¾ c. old fashioned oats
½ c. nuts, chopped
¼ c. flaked coconut, unsweetened
1½ t. cinnamon
½ t. ginger, ground
¾ t salt		 Combine in a large bowl.
1 egg
2 T. coconut oil, melted
2 c. milk
¼ c. maple syrup
2 t. vanilla		 Whisk together in a separate medium bowl.
Add the wet mixture to the dry mixture, and stir to combine. Pour the oat mixture over the cranberry layer in the baking dish.
½ c. cranberries, fresh
2 T. flaked coconut		 Sprinkle on top.
Bake at 350 degrees until the top of the oatmeal is set, roughly 30-40 minutes.

Source: Sarah via Tasty video

Cranberry Baked Oatmeal was published on 8 December 2023.

Recipe uses: cranberries, coconut, oats