Last Saturday, the day we got to the resort, we had an hour to kill while we waited for our room to be ready to check-in so we decided to scope out the place. Which basically meant two things: figure out where we were going to spend all day laying in the sun for the next 4 days and where we were going to eat. Sun + food and I’m a happy girl.
We wandered around looking at the pool which we never even went to since the beach was right outside our room and finding the main buffet area which left a bit to be desired. Unless birds flying around while you eat is your thing. That’s when we decided the a la carte restaurant that jutted out into the turquoise water with open air seating, waterfalls and lounge chairs was probably a better idea for dinner even if it was an extra charge.
So that’s exactly where we went for dinner the first night and besides the complexities of trying to explain that we didn’t like the house wine and wanted a bottle of something else but wanted the house wine taken off the bill in Spanish to our waiter, it was delicious.
But ever since the table next to us ordered coconut shrimp which came out exactly 2 minutes after I placed my order, I’ve been craving it like woah.
These are exactly like coconut shrimp just minus the shrimp, minus the fryer and unfortunately, minus the turquoise water and 75 degree nights.
- ½ a large yellow onion, sliced into rings
- ¼ cup almond meal + 2 tablespoons, separated
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup unsweetened coconut flakes
- ¼ cup egg whites
- Preheat oven to 400 degrees and line a baking sheet with a silpat or parchment paper.
- Place coconut flakes plus the 2 tablespoons of almond meal in a shallow dish and mix together.
- Place ¼ cup almond meal in a separate shallow dish with salt & pepper and mix together.
- Pour egg whites into a small bowl.
- Take one ring at a time and coat with almond meal first, then dip into egg whites and then coat in the coconut flakes. Place onion ring on baking sheet and repeat with remaining rings.
- Bake for 8 minutes and then remove from the oven and carefully flip. Bake for another 6-8 minutes until golden brown.
- Serve with preferred dip. I mixed plain greek yogurt and sriracha together.
{ 13 comments… read them below or add one }
I love coconut shrimp, but coconut onion rings? What a great idea!!! I am loving this recipe! I”m already plan on making your carrot chips this weekend!!! Oh, I can’t wait to start cooking!
Yummy!!!! Not a shrimp fan but these look amazing!!
I would have never thought to make coconut onion rings! Great idea.
These are happening tonight. Oh yes.
I just started Whole30 this week and these look AMAZING! I wonder if Almond Meal is okay on the program? Thanks for the recipe!
These are truly the next best thing to those bright blue/green waters…YUM!
If i ever want to poison my husband, I’ll give him these (he’s deathly allergic to coconut). haha! I love these though!
haha. Not sure I want to be a part of that
Such a great idea! I bet they’d work with a flax egg!
these look great– i have these and bbq onion rings to make too!
Sooooo I actually have an aversion to onions (well, more like my stomach has an issue with them) but I think this method will be duplicated in my kitchen soon on top of other veggies like butternut squash or sweet potatoes. YUM!
lol everything but only one thing right? Totally the same. Now I’m craving onion rings and turquoise waters.
Gina… you are so SMART! I have to make these… I love onion rings and coconut shrimp… now I just need to work on the whole turquoise water and 75 degree nights-thing.
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