Carolina Kitchen: Coconut macaroons, banh mi tacos, blueberry lemonade cocktail

Banh mi tacos (Photo credit: WLOS staff)

By Eli Scott of Chupacabra Latin Cafe

Coconut Macaroons


  • ¾ can sweetened condensed milk
  • 1 bag shredded coconut
  • 2 egg whites
  • 1 tsp Vanilla extract
  • Orange zest
  • 1 bag bittersweet chocolate


Whip egg whites in mixer to make a meringue, in a mixing bowl combine coconut and condensed milk then fold in the merengue. Scoop on to baking sheet and bake for 25-30 min at 325 degrees.

Banh-Mi Tacos


  • Pickles- cut cucumbers and carrots, then mix in teriyaki and ponzu, let sit overnight.
  • Pork Belly- Take Pork Belly and sear both sides, bake at 350 degrees for an hour in covered pan with two cups mirin.

Apply together as preferred.

Blueberry lemonade cocktail


  • 2oz vodka
  • 5-8 blueberries
  • 3oz lemonade from fresh-squeezed lemons, simple syrup
  • Lemon zest

Pour vodka in glass, add blueberries and muddle, then mix in lemonade and ice. Stir.

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