I've cooked a couple of things lately with both macadamia nuts and coconut that have been really yummy. The first were cookies with chocolate chunks for a friends baby blessing a couple weeks ago. Then tonight I made Macadamia Coconut Crusted Mahi Mahi with Mango Salsa for dinner which turned out delicious! Here is the Mahi Mahi and Salsa recipe...I'll post the cookies next :-)
Macadamia Coconut Crusted Mahi Mahi
2 lb Mahi Mahi filets
2 cups Macadamia Nuts
1 1/2 cups Shredded Coconut
1/2 tsp ginger powder
1/2 tsp fresh ground black pepper
1 tsp sea salt
3 egg whites, beaten until frothy with pinch of salt
3/4 cup Arrowroot Powder/Starch/Flour
Coconut Oil or Butter (to grease baking sheet)
Preheat oven to 425. Rinse fish and pat dry. Pulse macadamia nuts and coconut in food processor with ginger, salt and pepper until nuts are finely ground, about 30 seconds (be careful not to do too long as it will start to stick together and turn into macadamia nut butter!) . Beat 3 egg whites in bowl with a pinch of salt until frothy. In 3 separate, shallow pans place arrowroot powder, egg whites and macadamia/coconut mixture. Dredge each piece of fish first with a light coating of arrowroot, then dip in egg whites, and next in nut mixture. Lightly press nut mixture on to each piece of fish and set aside until all pieces are done.
Liberally grease a cookie sheet with butter or coconut oil and bake 15 - 20 minutes, turning over about 1/2 way through so both sides get brown and crispy. (If you want to take the time and enjoy your food nice and crispy, you could alternately pan fry for a few minutes on each side until browned, then finish in oven for 8-10 minutes...I didn't do this tonight though as I made 4 pounds of fish!). Serve hot topped with Mango Salsa.
2 Mangos, diced
Juice of one Lime
1/2 cup finely chopped red onion
2-4 Tbsp chopped cilantro (stems and leaves)
2 tsp olive oil
1 tsp honey
Dash of cayenne (or 1/2 minced and seeded jalapeno or serrano chile)
Salt and Pepper to taste
In medium sized bowl, mix together red onion with lime juice, olive oil, honey and spices. Add diced mango and chopped cilantro, stir together, then chill for 1 hour before serving.