Tag archive for coconut

My son has been asking me to let him help in the kitchen. Since he brings his toys out into the kitchen to play most evenings, he has a good view of the happenings and has zeroed in on a few tasks that interest him. Most recently, he wants to know how to use a knife. This comes after lessons with the box grater, egg cracking 101 and ice cream churning. I’ve started him out with the smallest, dullest knife that I have and Sean is under strict orders not to sharpen it. Might as well get him in there while he is interested, right? With constant supervision, he has gotten pretty good at slicing olives and cucumbers, his favorite tasks since he also gets to snack while working! Consistency will come eventually, I suppose, but for now, slice width varies widely!

One of his earliest tasks was stirring. We’ve had our fair share of spills and sloshes. But once we got past those, he has become quite a good little helper. Which brings me to the cookies I am sharing today – they are a perfect recipe to make with kids.

The summer heat is upon us – days and days of 100+ degree weather. By late afternoon, it seems like the heat has hits its high point and just maintains a searing level of intensity that can undo the deepest air conditioned shivers in two minutes flat.

These days the oven is rarely on. I can’t bear to add to the indoor temperature. We grill, we eat salads and ice cream. And when we need cookies, we gather at the counter and make these little freezer treats, then go park it somewhere cool for awhile.

If you have a small cookie scoop, you’ll want to use it for this recipe. Otherwise, you can use a spoon to shape these cookies.

Chocolate Freezer Macaroons

Makes about 15 cookies

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⅔ cup dark cocoa powder
½ cup maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups unsweetened coconut

Combine first five ingredients in a medium bowl and whisk until smooth.

Stir in shredded coconut until everything is combined. Use a small cookie scoop to form cookies, place on a parchment lined cookie sheet. Freeze for 30 minutes or until firm. Store in the freezer.

Part 2, you might wondered? What is there to follow up on after Tina’s post of the Magic Rose Custard Cake. Well, it started a few months back with an order of new cookbooks. I think I’ve mentioned here before that I tend to be a little behind the times on the newest releases, but only because I’m still cooking through something else! But amongst this particular batch was the amazing book by Aran Goyoaga, of the inspirational food blog Cannelle et vanille. There is a lot I could say about this book and how Aran’s way of gluten free cooking has influenced my kitchen over the past few months. But I am going to cut that story short for now and just tell you that now I have a better selection of flours in my cupboard. And there is nothing dull about variety…

Baking with a new range of flours has been a quite a process for me. While I typically charge headlong into most any new recipe, now I take a step back and wonder if I could make this same dish with different flours. Baking without gluten is a whole new learning curve, blending flavors and textures of various flours to achieve new results. It has added a new level of experimentation to my cooking and a great appreciation of my kitchen scale. So when Tina shared the Magic Custard Cake recipe that appeared on White On Rice Couple’s blog, you can probably guess what I was thinking.

Some careful consideration was given to the recipe before I made my tweaks. First off, this custardy cake has no intention of being a mile-high event. The comfort of this cake is its crepe-y texture, topped with a silky layer of custard and dusted with a snowy finish of powdered sugar. And since ensuring the batter would rise didn’t seem to be an issue, I was off to improvise. Rice flour, coconut flour—what was it going to be?

My first attempt was the chocolate version and it was delicious, so I decided to keep playing with flours and flavors. As you can see, the magic in this cake is the seperation of the three layers of cake, right in the pan while it bakes. A few cakes were made and I may have shared pieces with anyone who would come over with their own plate! What I finally settled on was the coconut custard cake. The slightest hint of coconut flavor in the cake creates a delicious note for me. And while I haven’t tried to make this cake with regular wheat flour, I would wager that most anyone who tastes this cake won’t even miss the wheat flour.

Magic custard cake with coconut
Adapted from White On Rice Couple

½ cup unsalted butter
2 cups milk
4 eggs, separated
1/8 teaspoon white vinegar
1 ¼ cups (150 g) confectioner’s sugar
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½ teaspoon coconut flavoring
1 cup (115 g) super fine brown rice flour
1 teaspoon vanilla extract
Generous pinch of salt

Extra confectioner’s sugar for dusting

Preheat oven to 325°F. Line an 8″x8″ baking pan with parchment paper, leaving a little paper to hang over the edge of the pan.

Gently warm the milk until just warm and set aside. Melt the butter and let it cool a little.

In a medium mixing bowl, beat egg whites until they form stiff peaks, adding the vinegar at the halfway point. Set the egg whites aside.

In a second bowl, beat the egg yolks and confectioner’s sugar until the mixture is a pale yellow. Add the melted butter, water and coconut flavoring and continue to mix until well incorporated.

Mix in the flour and salt. Slowly add milk and vanilla extract; continue mixing until the batter is smooth. Divide the egg whites into thirds and fold in one portion at a time, gently mixing until all of the egg whites are folded in and there are no large clumps of egg white in the mixture.

Pour the batter into the prepared baking pan and bake until the top of the cake is golden, about 50 to 60 minutes. The cake will still jiggle a bit at this point. Allow to fully cool in the pan, maybe even in the fridge, if you are a bit anxious. Once cool, carefully lift out the parchment paper and cake, cut into squares and dust with confectioner’s sugar just before serving.

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Tuckers
Recipe from Dorie Greenspan

I made the cookies exactly as the recipe specified and they really are absolutely perfect. Apparently the trick to making these cookies is to not rush them. “…go low and slow—both on the stove-top and in the oven—to prevent the egg whites from scrambling.” Dorie says.

Ingredients
2 1/2 cups unsweetened shredded coconut
4 large egg whites
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon food-grade pure rose extract (not rose water); optional
Red liquid food colouring
White sanding sugar

Preparation
In a medium sauce pan, cook the coconut, egg whites and sugar over medium-low heat. Stir the coconut mixture occasionally until it feels hot and dry to the touch, this should take about 10 minutes.
Now it is time to flavour the coconut! Turn the mixture out into a heatproof bowl, stir in the vanilla, rose extract and one drop of red food colouring. Mix well resisting the temptation to add more colour. Cover with plastic wrap patting it right on top of the dough to prevent it from drying out as it chills. Cool for 5 hours or overnight.

Heat the oven to 300°. Line a baking sheet with a double layer of parchment paper or two silicone baking mats. Form dough into 1 tablespoon sized balls, shape into hearts and dip in sanding sugar.

Put cookies in the oven and bake for 25-30 minutes, until they are lightly golden and firm to the touch. Transfer to a wire rack and allow to cool.