Recipes from Nora & Kelly’s Kitchens Around the World


By theprofessionalhobo ~ March 28th, 2008. Filed under: Hawaii, recipes.

Having shared a few culinary ideas here and here, and being the self-confessed foodies that we are, it is time to formalize our culinary adventures.

We regularly concoct various meals and desserts, and then convince ourselves that people would pay good money for them. We try to use indigenous ingredients, so much so that you may have to do some fancy footwork to try these recipes for yourself. But they certainly aren’t written in stone, so use them as a guideline and have fun!

MACAROONS – The Real Deal

None of this candied toasted macaroon crap for these macaroons: the secret to this one is real coconut, fresh out of the shell if possible. The ingredient list is fairly short and free of extra fatty stuff, and is intended to do one thing: showcase fresh coconut.


1 1/3 cup fresh grated coconut

1/3 cup sugar

2 tbsp flour

pinch of salt

2 egg whites

¼ tsp vanilla (ideally fresh vanilla bean)

1) Mix the coconut, sugar, flour, and salt together.

2) Stir in the egg whites and vanilla; mix well.

3) Drop in rounded teaspoonfuls onto a greased baking sheet.

4) Bake at 325 degrees for 18-20 minutes, until golden brown.

5) Take off sheet immediately to cool on a rack or plate (otherwise they’ll stick to the banking sheet and it gets ugly from there).


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