If the ecosystem and toxins in fish weren’t factors, my Special One could easily consume enough sushi to make a large dent on the world’s fish population. When it came to our belated Valentine’s Day celebrations (belated bc holidays are flexible in my world), I put my love in terms he’d easily understand- sushi love!
With his extensive sushi-eating history, I dared not prepare the real deal and disappoint, so instead, I made…
A sushiroon is a coconut macaroon dipped in dark chocolate with pistachio and dried apricot for its filling. I formed the nigiri with the same coconut macaroon base, and topped them with a dab of dark chocolate and either dried mango or candied ginger dipped in natural cherry juice (for a touch of color).
Makes ~40 small macaroons
1 large organic egg white
Pinch of salt
14 ounces (one can) organic, sweetened, condensed milk
1 teaspoon pure vanilla extract
14 ounces shredded, sweetened coconut
Heat oven to 300 degrees F.
In a medium bowl, whisk egg white and salt until frothy, about 2 minutes.
Stir in condensed milk and vanilla. Using a rubber spatula, fold in coconut until well combined.
Line 2 baking sheets with parchment paper or nonstick baking mats. Using a spoon and your fingers, form macaroons into 1 1/2-inch mounds about 1 inch apart.
Bake until macaroons are golden brown, about 20 minutes. Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week.
For the Sushi Effect
Melted Dark Chocolate
Crystallized Ginger + Natural Dark Cherry Juice (Such as the juice from these cherries, which are about as natural as canned cherries come)