#shreddedcoconut

With shredded coconut as a secret ingredient, these keto breaded shrimp are a tasty surprise. When you eat this dish, you can't stop because the coconut makes it taste sweet and crunchy. This is a great low-carb dinner option that doesn't skimp on taste.

Ingredients: 1 lb large shrimp, peeled and deveined. 1/2 cup almond flour. 2 tablespoons grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1 egg. 2 tablespoons mayonnaise. 1 tablespoon Dijon mustard. 1/2 teaspoon Worcestershire sauce. 1/4 cup shredded coconut. Lemon wedges, for serving. Fresh parsley, chopped, for garnish.

Instructions: Preheat oven to 400F 200C. In a shallow bowl, mix almond flour, Parmesan cheese, paprika, garlic powder, onion powder, salt, and black pepper. In another bowl, whisk together egg, mayonnaise, Dijon mustard, and Worcestershire sauce. Dip each shrimp into the egg mixture, then coat with the almond flour mixture, pressing gently to adhere. Place the coated shrimp on a baking sheet lined with parchment paper. Sprinkle shredded coconut over the shrimp. Bake in the preheated oven for 10-12 minutes, or until shrimp are cooked through and coating is golden brown and crispy. Serve hot with lemon wedges and garnish with chopped parsley.

Prep Time: 15 minutes

Cook Time: 12 minutes

Cherry Divinity Cookies are delicious, fluffy treats with a cherry flavor burst. These soft and chewy cookies are made with cherry gelatin, chopped maraschino cherries, and shredded coconut for the perfect combination of sweetness and texture.

Ingredients: 2 cups powdered sugar. 1/2 cup water. 3 tablespoons cherry gelatin powder. 1/2 cup light corn syrup. 2 large egg whites. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup chopped maraschino cherries, drained. 3 cups shredded coconut.

Instructions: In a saucepan, combine powdered sugar, water, and cherry gelatin powder. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Stir in the corn syrup and continue cooking, stirring occasionally, until the mixture reaches 250F 121C on a candy thermometer. In a mixing bowl, beat the egg whites and salt until stiff peaks form. Slowly pour the hot syrup into the egg whites while beating continuously. Continue beating until the mixture holds its shape and becomes glossy. Fold in the vanilla extract, chopped cherries, and shredded coconut. Drop spoonfuls of the mixture onto waxed paper-lined baking sheets to form cookies. Let the cookies cool and set at room temperature for a few hours or until firm. Once the cookies are completely set, store them in an airtight container.

Prep Time: 30 minutes

Cook Time: 20 minutes