Ingredients:
Clementine Ginger Cream:
* 1 c Clementine segments
* 1 tsp grated fresh Ginger
* 1/2 c Cashews
* 1/2 tsp Lime Juice
* 1 tbls Coconut Oil, melted
In a Magic Bullet using the flat blade or blender, blend the clementine segments with the ginger. Add the rest of the ingredients and blend until completely smooth. Empty into a small bowl, cover with plastic wrap and let set in the fridge.
Citrus Macaroon Cookies:
* 1 1/4 c dried shaved Coconut
* 1 tsp Clementine & Lime zest
* 1/3 c ground Cashews
* 1 tsp Lime Juice
* 3 tbls Agave Nectar
* 2 tbls Coconut Oil
In a medium size bowl mix the coconut, cashews and zest together with a spatula. Add the rest of the ingredients and continue blending until completely incorporated. Dump the cookie dough in the middle of a 1.5 foot of wax paper on a flat counter top. Using your hands or the spatula press and smooth over the dough to make a flat even surface about 1/4 inch thick. You can also put another sheet of wax paper over the dough and roll a rolling pin over for a completely flat surface. Using a 2.5 inch (6 cm) cookie cutter that is lightly wiped with coconut oil, cut out shapes out of the dough. Fold the sides over of the wax paper to cover the dough and place on a flat surface or on a cutting board in the freezer for 15 min. Once the cookies have hardened use the cookie cutter once move to loosen the cookie and remove it from it’s place with a spatula. Set on another wax paper and set back in the fridge until just about to serve. With the remaining dough, let it sit on the counter for 5 min or until it is soft and repeat the steps as before to create the flat cookie. Place the remaining cookies with the other in the freezer.
To assemble:
* 5-6 Clementines
Once you are ready to serve, place the Citrus Macaroon Cookies on silver or decorative flat platter. Spoon about 1.5 tbls of the Clementine Ginger Cream over the top and add 3 de-seeded clementine segments to the top. Serve and enjoy immediately!
* 1 c Clementine segments
* 1 tsp grated fresh Ginger
* 1/2 c Cashews
* 1/2 tsp Lime Juice
* 1 tbls Coconut Oil, melted
In a Magic Bullet using the flat blade or blender, blend the clementine segments with the ginger. Add the rest of the ingredients and blend until completely smooth. Empty into a small bowl, cover with plastic wrap and let set in the fridge.
Citrus Macaroon Cookies:
* 1 1/4 c dried shaved Coconut
* 1 tsp Clementine & Lime zest
* 1/3 c ground Cashews
* 1 tsp Lime Juice
* 3 tbls Agave Nectar
* 2 tbls Coconut Oil
In a medium size bowl mix the coconut, cashews and zest together with a spatula. Add the rest of the ingredients and continue blending until completely incorporated. Dump the cookie dough in the middle of a 1.5 foot of wax paper on a flat counter top. Using your hands or the spatula press and smooth over the dough to make a flat even surface about 1/4 inch thick. You can also put another sheet of wax paper over the dough and roll a rolling pin over for a completely flat surface. Using a 2.5 inch (6 cm) cookie cutter that is lightly wiped with coconut oil, cut out shapes out of the dough. Fold the sides over of the wax paper to cover the dough and place on a flat surface or on a cutting board in the freezer for 15 min. Once the cookies have hardened use the cookie cutter once move to loosen the cookie and remove it from it’s place with a spatula. Set on another wax paper and set back in the fridge until just about to serve. With the remaining dough, let it sit on the counter for 5 min or until it is soft and repeat the steps as before to create the flat cookie. Place the remaining cookies with the other in the freezer.
To assemble:
* 5-6 Clementines
Once you are ready to serve, place the Citrus Macaroon Cookies on silver or decorative flat platter. Spoon about 1.5 tbls of the Clementine Ginger Cream over the top and add 3 de-seeded clementine segments to the top. Serve and enjoy immediately!
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