Ingredients

The following ingredients have 8 Servings
  • 1 1/2 ripe avocados
  • 1 egg
  • 1/2 teaspoon pink Himalayan sea salt
  • 1/2 teaspoon garlic powder
  • 1 cup fine macaroon unsweetened shredded coconut
  • 1 lime
  • 1/2 cup avocado mayo
  • 1 – 2 tablespoons dijon mustard (depending how much mustard you like)
  • 3 garlic cloves, minced
  • salt and pepper to taste

Instruction

  • Preheat oven to 350F.
  • Cut the avocados in half.
  • Turn the flat side to the cutting board and cut them in half again.
  • Peel back the skin and then slice them about 1/4 – 1/3 inch slices.
  • In one bowl, whisk together the egg, sea salt, and garlic powder.
  • Place the finely shredded coconut in a second bowl.
  • Use one hand to pick up an avocado slice and dip it into the egg bowl.
  • Let the excess egg drip off and then drop it into the coconut bowl.
  • Use the other hand to coat the avocado in coconut and then pick it up and put it on a lined baking sheet.
  • Bake for 12 minutes, then broil it on high for 2 minutes, until they’re golden brown.
  • Juice half of the lime.
  • While the avocado fries are baking, whisk together the lime juice, the mayo, dijon, garlic cloves, salt and pepper.
  • When the avocados come out, squeeze the other half of the lime onto top and sprinkle with additional sea salt.
  • The fries are best served warm!