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4 cups plain flour. 1 cup corn flour / starch (I used this to make it whiter, but if you don't have any convert this to ordinary flour) 2 cups desiccated coconut + more to sprinkle over the top for fun! Simply mix the oil into the dry ingredients with your fingertips until it is fully combined. It should resemble damp sand.
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Preheat the oven to 350°F. Mix flour, sugar, salt, and baking powder in a stand mixer for approximately one minute. Then, add the softened butter and oil, and continue mixing on low speed until you get a wet sand-like texture. Combine the dry ingredients with coconut milk and coconut extract.
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Preheat the oven to 350°. Sift the cake flour and a portion of the super-fine sugar. Mix the egg whites and warm water in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium until the mixture is foamy. Add in the cream of tartar, salt, and vanilla extract.
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Combine cream cheese and butter in a large bowl. Combine with a handheld mixer on high speed until fluffy, about 1 minute. Add coconut extract, salt, and 2 teaspoons of coconut milk and mix just until combined. Add powdered sugar, ½ cup at a time, beating on low speed until just combined before adding more.
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Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray. In a large bowl, beat all ingredients except confectioners' sugar with an electric mixer; mix well. Place confectioners' sugar in a shallow dish. Roll a heaping teaspoonful of dough in sugar. Place on prepared baking sheets. Bake 8 to 10 minutes, or until light brown around.
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STEP 4: MAKE THE BLUE CLOUD SMOOTHIE. Next, add all ingredients to a blender: ½ cup vanilla soy milk, ½ frozen banana, ½ cup frozen pineapple, 1 tablespoon mixed nut butter, 1 scoop coconut collagen, and ½ teaspoon blue spirulina. Blend until completely smooth. Pour blue smoothie over top the coconut cream.
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Add ¼ cup of the coconut cream, the almond milk, avocado, banana, pineapple, almond butter, ¾ teaspoon of Blue Majik, vanilla and peptides, stevia (optional) in the base of a blender with the ice. Blend on high until smooth. Add the remaining coconut cream and Blue Majik to a large glass. Top with the smoothie mixture and serve immediately.
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Beat egg whites: In the bowl of a stand mixer on medium speed, beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.
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Using a whisk attachment, on low speed, whisk together the egg whites and water until foamy. Add the salt, cream of tartar, and vanilla. Beat on medium speed until soft peaks form. Increase the speed to medium-high and sprinkle in the remaining 1/2 cup of sugar, 1 tablespoon at a time.
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Cream butter, shortening and sugars until light and fluffy, 5-7 minutes; beat in eggs and extracts. Stir in sour cream. In another bowl, whisk together flour, salt and baking soda; gradually beat into creamed mixture. Stir in coconut. Drop dough by tablespoonfuls 2 in. apart onto lightly greased baking sheets.
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Stir in remaining coconut until well mixed. Cover; refrigerate at least 1 hour until firm. STEP 2. Chop reserved coconut. Place into bowl; set aside. Line cookie sheets with parchment paper; set aside. STEP 3. Heat oven to 350°F. STEP 4. Shape dough into 3/4-inch balls. Roll balls in chopped coconut, pressing coconut firmly onto cookies.
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In a large mixing bowl, combine cake flour, sugar, baking powder, and salt. Mix on low speed to combine. 3. Gradually beat in softened butter and mix until crumbly. Beat in egg whites, one at a time. Beat in whole egg. 4. In a separate small bowl, whisk heavy cream and extracts together. 5.
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Put it all together: Scoop half the coconut cream onto the bottom of a 12-ounce cup. Reserve the other half of coconut cream for topping the smoothie. Then, sprinkle 1/2 teaspoon of spirulina powder on top of the coconut whipped cream. Swirl the spirulina powder through the top and sides of the glass. Set aside.
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