SOS Kitchen Challenge: A Thai Twist on the Macaroon

January 15th, 2011 · Lisa · gluten-free, raw, Recipes, Savory, sugar-free · Comments

I’m thrilled that you all loved my recipe for an Oatmeal Cookie Smoothie. I hope you’ll enjoy this savoury entry as much.

When Ricki and Kim announced that Coconut Oil would be the focus of this month’s SOS Kitchen Challenge, I was inspired to explore its versatility.

Coconuts are found in tropical climes around the world, including: India, the Philippines, Indonesia, Brazil, Sri Lanka, Mexico, Vietnam, the Middle East, Thailand, etc. Its availability and unique properties has made it a central component to a huge range of cuisines. Coconut lends its richness to balance the vibrant, spicy flavours of traditional curries in India, Thailand and the Middle East.

With so many possibilities, I pondered how I use coconut in my own kitchen. I realized that most of the coconut in my house finds its way into lovely, sweet, raw macaroons. My macaroons use a few simple ingredients – coconut, coconut oil, cashews and agave. As soon as I thought through that list, I realized it could be the base for a brilliant curry.

Combining the ingredients for a rich, Thai curry sauce with the base of a coconut macaroon created this:

little, spicy Thai macaroons…er…croutons?

These, crunchy, spicy cubes would be a perfect garnish for a creamy cup of soup. Pictured here in a beautiful bowl of sweet potato red lentil dahl – a test recipe for Lindsay’s next eBook.

Or you could compliment a big bowl of greens, drizzled with a creamy peanut sauce, with a few spicy bites of Thai coconut croutons.

Thai macaroons (or croutons)
1/4 cup cashews, ground into fine meal
1 tsp Thai green curry paste
3 TBSP coconut oil
2 TBSP agave syrup
1 TBSP cilantro leaves
pinch of salt
1 cup shredded coconut

In your food processor combine all of the ingredients, except for the coconut, and pulse until a smooth paste is achieved. Add the coconut to a small bowl. Stir in the mixture from your food processor. The batter should hold together when you pinch it between your fingers and thumb. Spread the batter onto a teflex lined dehydrator tray. Dehydrate at 115 degrees for 8 hours. Score the batter into small cubes and peel off the teflex sheet. Return to the dehydrator until completely dry – approximately 12 more hours. The texture should be crisp on the outside and chewy on the inside – just like a macaroon.

These could also be baked in your oven on the lowest setting. The flavours would be just as amazing.

If you don’t find this recipe to be too far-out for your palate – check back tomorrow for another interesting twist on a comfort-food favourite. 

10 Comments

  1. Posted January 15, 2011 at 7:53 am

    Another AMAZING recipe, Lisa! I love these–I am definitely going to have to try them. Besides being so pretty to look at (I love the flecks of gree throughout), I bet they taste phenomenal. Fantastic submission to the SOS this month–thank you so much! 😀

  2. Posted January 15, 2011 at 8:26 am

    Thanks for sharing such an inventive idea!

  3. Posted January 15, 2011 at 2:51 pm

    Thanks for sharing this: sounds delectable! Love all things Thai and coconut. Lemongrass in there would be good too, you think?

    What is agave paste? Is it agave nectar with something solid added?
    thanks,
    Ela

  4. Posted January 16, 2011 at 2:20 am

    What an inspired idea! I would love some of those on some curryied soups – yum!
    Shellyfish

  5. Posted January 16, 2011 at 2:56 pm

    BRILLIANT! I love this idea, how fantastic. I bet they'd be great sprinkled over a curry for a crunchy contrast. Brilliant! I am making some with red curry paste the minute I"m done with this cleanse. THanks for sharing!!!!

  6. Posted January 17, 2011 at 9:06 pm

    oh my goodness, these look awesome! Thanks for sharing Lisa – also, I dig the new blog name 🙂

  7. Posted January 19, 2011 at 6:23 am

    I'm glad you enjoyed the idea of Thai Macaroons. I can't describe how much I loved the flavour and texture of these little gems.

    Ela – whoops. I fixed the ingredient list.

    Marlie – you've been the first to notice. I haven't changed the link just the name. I'm really glad you like it.

  8. Posted January 20, 2011 at 2:26 pm

    You are so creative! I am definitely going to have to try those!

  9. Posted January 21, 2011 at 7:38 pm

    What a beautiful recipe! I love those Thai flavours- coconut, cilantro, curry…Mmmmm, is there anything yummier??

  10. Posted February 1, 2011 at 10:01 am

    Wow, these look amazing! My family will go nuts for these. Thanks.

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