With the Team In Training (TNT) Death Ride team getting a great mention on SFGate.com last week and the Amgen Tour of California sweeping through the Bay Area this week, it seems like the perfect time to celebrate cycling. And what better way to celebrate than with food?
Only the recipe I am about to share with you is for SAG food (that’s Support and Gear if you are unfamiliar with the term). SAG food packs well, is easy to eat while on the bike and gives you energy during long rides.
Sherri Asche, a TNT Death Ride SAG Captain for many years, perfected the art of creating nutritious and tasty SAG food. The following recipe is from her 2008 Roadside Repast Death Ride cookbook. May it inspire you to go for a ride and enjoy all that the beautiful Bay Area has to offer!
Sherri’s Notes: Coconut provides Calcium, Iron Magnesium, Phosphorus, Potassium, and Iodine. While coconut is 60% saturated fat, it strengthens the immune system, and provides quick energy. I like to toast the coconut in a frying pan on the stove or on a cookie sheet under the broiler to make the flavors come out. Also, I think the coconut is better finely chopped in a food processor, and then you don’t get the “strings.”
2/3 cup All-Purpose Flour, Organic
5 ½ cups Coconut, flaked and toasted, if desired
¼ tsp Salt
1 14 oz. can Sweetened Condensed Milk
2 tsp Vanilla
1. Preheat oven to 350°. Line cookie sheet with parchment paper.
2. In a large bowl, stir together flour, coconut, and salt. Add the milk and vanilla. Mix until well blended.
3. Use an ice cream scoop to drop dough on cookie sheet.
4. Bake 12 – 15 minutes in the oven or until the coconut is toasted.
5. Once cooled top macaroons with melted chocolate chips for a treat!
Sherri’s recipe is reprinted with permission from her husband Steve. To learn more about Team In Training’s cycling program, visit www.teamintraining.org/sf.