Coconut sugar cookies and slow-cooked chicken drumsticks are two Nutiva recipes. Coconut sugar cookies are made using Nutiva shortening and Nutiva coconut flour, whereas slow-cooked chicken drumsticks are made with Nutiva red palm oil.
To make coconut sugar cookies, combine 2 1/2 cups of almond flour with 1/2 cup of Nutiva coconut flour, 1/2 teaspoon of salt and 1/2 teaspoon of baking soda. Beat 3/4 cup of Nutiva shortening and 3/4 cup of Nutiva coconut sugar until creamy. Stir in 2 eggs and 2 teaspoons of vanilla. Add the dry mixture, and beat until smooth. Chill for 30 minutes.
Place the dough between parchment paper dusted with coconut flour. Roll the dough to 1/2 inch in thickness. Form cookies, and bake for 12 to 13 minutes at 350 degrees Fahrenheit.
Beat 2 cups of Nutiva shortening, 2 tablespoons of Nutiva coconut oil and 2 cups of powdered sugar. Add 2 teaspoons of vanilla extract. Ice the cooled cookies with the frosting.
To make slow-cooked chicken drumsticks, coat 10 chicken drumsticks with 4 tablespoons of melted Nutiva red palm oil. Add 1 teaspoon of salt, 1 1/2 teaspoons of pepper and 2 tablespoons of parsley, and mix well. Transfer to a slow cooker, and zest 2 lemons over the mixture.
Juice the 2 lemons, and pour the juice over the drumsticks. Cook the mixture on low for five to six hours. To serve, pour the juice from the bottom of the slow cooker over the drumsticks.