Tag Archives: coconut

Name: Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 2 10 oz cans of mandarin oranges (no sugar added); 4 cups chopped romaine lettuce; 2 cups cooked and chopped chicken; 1/4 cup chopped garlic chives; 1/2 cup slivered almonds; 1/2 cup Dang Foods Lightly Salted Coconut Chips; 1 tbsp toasted sesame seeds; 2 tbsp coconut aminos; 2 tbsp apple cider vinegar; 2 tbsp juice from canned mandarin oranges; 1 tbsp extra virgin olive oil; 2 tsp toasted sesame oil; 1/2 tsp minced fresh ginger; 1/2 tsp sea salt; 1/4 tsp ground black pepper; 1 clove garlic (finely minced)

Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips

This is a sponsored post written by me on behalf of Dang Foods. I was compensated and received a product to try. I fully stand behind this product, and the opinions are 100% my own.

This Paleo & Whole30 Mandarin Chicken Salad uses delicious toasted coconut chips instead of crispy Chinese noodles, and you’ll love how flavorful it is!

I’m a HUGE Mandarin chicken salad lover. There’s something so amazing about the combination of chicken, sweet mandarin slices, and crunchy almonds, all coated in a delicious savory dressing.

Paleo & Whole30 Mandarin Chicken Salad Recipe

While the original version adds sweeteners and crispy Chinese noodles to the salad, this Whole30 Mandarin Chicken Salad is only sweetened with mandarins and the noodles are substituted with deliciously toasted Dang Foods Lightly Salted Coconut Chips. It’s such an addicting flavor and texture combo that I recommend you double up on this recipe!

Why Toasted Coconut Chips?

If you’ve never had toasted coconut chips before, you are in for a real treat! Toasting coconut chips allows their natural sweetness to shine through without any added sugar, and the texture also gets super crunchy in the best way. It’s so much healthier than crispy noodles that would normally be used in Mandarin chicken salad and even more delicious, in my opinion.

Dang Foods Coconut Chips

My go-to toasted coconut chips for years have been by Dang Foods. Their coconut chips are so light and delicious, and I always pack them when I’m traveling because they are so portable and easy to snack on. And most importantly, their ingredients are super clean, and the Lightly Salted Coconut Chips I use in this recipe only contain 2 ingredients: coconut and sea salt. Can’t get much better than that!

Dang Foods is also a Certified B Corporation, meaning they meet rigorous standards of social and environmental performance alongside profit goals. All of their products are Non-GMO Project Certified.

Save On Dang Foods Coconut Chips!

If you want to try this Paleo & Whole30 Mandarin Chicken Salad recipe and get your hands on Dang Foods coconut chips at a discount, make sure to print out a coupon here before heading to the grocery store. They are available at Walmart, Target, and Sprouts!

I hope you love this salad as much as I did. It’s packed with flavor and the most scrumptious combination of textures that it’ll definitely crowd pleaser!

Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips

Course: Main Course, Salad

Cuisine: Chinese

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 403 kcal

Author: Jean Choi

This Paleo & Whole30 Mandarin Chicken Salad uses delicious toasted coconut chips instead of crispy Chinese noodles, and you'll love how flavorful it is!

Ingredients

2 10 oz cans of mandarin oranges no sugar added
4 cups chopped romaine lettuce
2 cups cooked and chopped chicken
1/4 cup chopped garlic chives
1/2 cup slivered almonds
1/2 cup Dang Foods Lightly Salted Coconut Chips
1 tbsp toasted sesame seeds

Dressing

2 tbsp coconut aminos
2 tbsp apple cider vinegar
2 tbsp juice from canned mandarin oranges
1 tbsp extra virgin olive oil
2 tsp toasted sesame oil
1/2 tsp minced fresh ginger
1/2 tsp sea salt
1/4 tsp ground black pepper
1 clove garlic finely minced

Instructions

Drain mandarin oranges but reserve 2 tbsp of the juice for the dressing.
In a large mixing bowl, add mandarin orange, romaine lettuce, chicken, garlic chives, and slivered almonds.
In a separate bowl, whisk together all the ingredients for the dressing.
Pour the dressing over the salad mixture and toss together to coat.
Top with coconut chips and sesame seeds before serving. Serve immediately.

Nutrition Facts

Paleo & Whole30 Mandarin Chicken Salad with Coconut Chips

Amount Per Serving (1 serving)

Calories 403 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 6g 30%

Cholesterol 59mg 20%

Sodium 554mg 23%

Potassium 680mg 19%

Total Carbohydrates 25g 8%

Dietary Fiber 4g 16%

Sugars 15g

Protein 26g 52%

Vitamin A 109.3%

Vitamin C 79.3%

Calcium 8.9%

Iron 13.2%

* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

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Chocolate Drizzled Paleo Coconut Macaroons

These Chocolate Drizzled Paleo Coconut Macaroons are gluten and refined sugar free, and they’ll be your new favorite healthy dessert that’s super easy to make!

Hey hey, do you know what’s better than regular macaroons?? Chocolate drizzled paleo coconut macaroons! I really love coconut desserts because the flaky texture is so amazing combined with a sweet flavor. I also love that I don’t have to add too much sugar to them because coconuts are plenty sweet naturally!

Chocolate Drizzled Paleo Coconut Macaroons Recipe

If you are a coconut lover like me, you definitely need to try this recipe. These macaroons are like light and flaky cookies that taste amazing, and the drizzled chocolate on top adds even more of a yummy sweetness to them to make them super addicting.

The Key to Sturdy Paleo Coconut Macaroons

Macaroons by nature are quite delicate, but in order to help them hold together, make sure to follow these steps when making them:

When forming the balls for the macaroons, make sure they are tightly packed before laying them on the parchment paper. I made the mistake of loosely packing them the first time I made these, and they fell apart when I tried to pick them up at the end.
DO NOT TOUCH the macaroons once they are out of the oven until they are completely cooled. This can take anywhere from 45 to 60 minutes.
Be gentle with handling them afterwards. If you followed the previous 2 steps, they should hold together pretty firmly, but it doesn’t hurt to take extra care when transferring these macaroons to another container.

Why Just Date Syrup?

I used Just Date Syrup to sweeten these paleo coconut macaroons and they are my new favorite sweetener for desserts or even salad dressing. It’s literally made with only one ingredient, organic medjool dates, and I love the idea of sweetening my food with just fruit. Here are a few other reasons why I love it:

It has lower glycemic index than other sweeteners like maple syrup, honey, agave, and refined sugars, which means it won’t dramatically spike your blood sugar.
It’s packed with potassium, magnesium, and antioxidants, and you know I’m always looking to up my nutrient intake!
It tastes REALLY good! I’m thinking about using this syrup over some paleo pancakes instead of maple syrup, because I love the way it tastes.

Don’t have Just Date Syrup in your pantry just yet? You can just sub with maple syrup for this recipe, and it’ll still turn out delicious. I hope you love this healthy and easy dessert to help you get through the week!

Chocolate Drizzled Paleo Coconut Macaroons

Course: Dessert

Prep Time: 5 minutes

Cook Time: 22 minutes

Cooling time: 1 hour

Total Time: 27 minutes

Servings: 22 macaroons

Calories: 106 kcal

Author: Jean Choi

These Chocolate Drizzled Paleo Coconut Macaroons are gluten and refined sugar free, and they'll be your new favorite healthy dessert that's super easy to make!

Ingredients

1/4 cup Just Date Syrup or sub with maple syrup
1/2 tsp vanilla extract
3 large egg whites
1/8 tsp sea salt
2.5 cups unsweetened shredded coconut
1/2 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees F, and line a baking sheet with parchment paper.
Combine Just Date Syrup, vanilla extract, egg whites, and sea salt a large bowl, and whisk together until frothy.
Add in shredded coconut, and stir together.
Using rounded tablespoons or 1.5 tablespoon cookie scoops, scoop the mixture then space them out evenly on the parchment paper. Make sure to pack the scoops firmly.
Bake for 10-12 minutes, until golden brown.
Remove from the oven and let the macaroons cool completely on the parchment paper, about 1 hour.
While the cookies are cooling, use a double boiler or a heat-safe bowl nestled on top of a pot of simmering water to let the chocolate chips heat up and melt.
Stir until it becomes a smooth consistency. You can also use the microwave to melt the chocolate.
Once the cookies are cooled, use a fork to drizzle the melted chocolate over the macaroons.
Let the chocolate cool and firm up, then enjoy!

Nutrition Facts

Chocolate Drizzled Paleo Coconut Macaroons

Amount Per Serving (1 macaroon)

Calories 106 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 6g 30%

Sodium 25mg 1%

Potassium 115mg 3%

Total Carbohydrates 7g 2%

Dietary Fiber 2g 8%

Sugars 4g

Protein 1g 2%

Vitamin C 0.2%

Calcium 0.5%

Iron 3.4%

* Percent Daily Values are based on a 2000 calorie diet.

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Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You’ll love its natural sweetness without any added sugar.

There are times that I just want a small bite of something sweet and yummy, without consuming a ton of sugar (basically everyday…) especially after a meal. If you know what I’m talking about, I think you will love this Chocolate Toasted Coconut Butter recipe that’s super easy and only takes 3 ingredients to make (1 of them being salt… so does that even count?).

If you’ve ever had coconut butter before, you probably love it as much as I do. It’s full of healthy fats, so creamy, and has a naturally sweet taste to it that’s hard to beat. What makes it even better tasting is when you make coconut butter out of toasted coconut chips. The toasting process really brings out the sweetness even more, the color turns golden brown, and you’ll just want to eat it by the spoonfuls.

And when you add some chocolate goodness to that toasted coconut butter? It’s just magic. I recently started using carob powder in place of cacao or cocoa powder because it doesn’t contain any caffeine and still acts the same in recipes to give that chocolatey taste. It’s also AIP friendly, which means even those on an autoimmune protocol can enjoy this treat as well!

Ever since making this Chocolate Toasted Coconut Butter, I’ve been using it as a spread on gluten free toast, eating it plain with a spoon, and putting a dollop over 100% dark chocolate bars to give it a little bit of sweetness. It does harden once it’s cooled, but all you need to is heat it up in the microwave for 10 seconds, or run the jar under hot running water for a minute, and it’ll soften up quickly.

Whether you are paleo, AIP, keto, or vegan, this Chocolate Toasted Coconut Butter is a delicious and healthy treat you can enjoy anytime those sugar cravings hit!

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Course: Condiment, Dessert

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 36 servings

Calories: 85 kcal

Author: Jean Choi

This paleo and vegan Chocolate Toasted Coconut Butter is your new go-to spread for all things sweet, and it takes only 3 ingredients to make! You'll love its natural sweetness without any added sugar.

Ingredients

1 lb unsweetened coconut chips or shredded coconut
6 tbsp carob powder or cocoa or cacao powder
1/4 tsp sea salt

Instructions

Preheat oven to 350 degrees F.
Spread the coconut chips or shredded coconut in a thin layers on a baking sheet. Use 2 baking sheets, if needed.
Bake the coconut for 10-15 minutes, stirring every 3 minutes. Make sure to keep an eye on them and take them out when they are golden brown as they can burn quickly. Shredded coconut will toast much quicker than coconut flakes.
Cool the coconut for 15 minutes.
Add the coconut to a blender or a food processor and process until smooth and runny.
Add carob powder and sea salt and blend together until well mixed. The coconut butter should be extremely runny and thin.
Pour into jar with an airtight lid. It will firm up as it cools. Store at room temperature.
The oil may separate and float to the top once it's fully cooled, while the coconut butter will harden. You can heat it up slightly (10 seconds in the microwave or run the jar under hot water) and stir together before using.
It will keep for up to a year at room temperature, but highly unlikely that it'll last that long!

Nutrition Facts

Chocolate Toasted Coconut Butter (Paleo, Whole30, Vegan, AIP)

Amount Per Serving (1 tbsp)

Calories 85 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 7g 35%

Sodium 21mg 1%

Potassium 76mg 2%

Total Carbohydrates 3g 1%

Dietary Fiber 2g 8%

Sugars 1g

Vitamin C 0.2%

Calcium 0.7%

Iron 2.5%

* Percent Daily Values are based on a 2000 calorie diet.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

18 reply