January 7, 2005
Sugar High Fridays #4
Call It What You Will
What happens when you have a 16 ounce bag of fresh, white coconut burning a hole in the pantry and Sugar High Friday rolls around? Things are bound to get a little nuts.
I know, I know, you're saying to yourself - "Botanically speaking, a coconut is a simple dry fruit known as a fibrous drupe (not a nut). " But what about all that white, nutty goodness?!, I cried. Can you call it a nut all your life and then simply disqualify it, toss it aside into the fruit pile, say it doesn't belong? It's unjust to torment such a lovely and useful food. Coconuts are pretty damn amazing.
With it's nut-worthiness in mind, I decided to stand up for the coconut and bake chewy, crispy Coconut Cookies. I might even half-dip them in dark chocolate to push it right over the edge. (I didn't have time to dip the cookies in chocolate during the course of dinner, but it's a good idea nevertheless!)
Coconut Cookies
Makes 36; Prep time: 30 Minutes; Total Time: 1 hour
1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)*
1 cup sugar
1/2 tsp salt
1/4 tsp baking powder
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces (100 grams)
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
*note: I used unsweetened coconut and I think they were sweet enough.
1. Make The Dough
Preheat the oven to 350 F (175 C). Set aside two loosely packed cups of coconut on a plate. Place remaining coconut in a food processor along with sugar, salt, and baking powder; process until finely ground. Add butter, and process just until no lumps remain. Add egg and vanilla; process just until smooth. Add flour; pulse until a crumbly dough begins to form, scraping sides of bowl as needed (do not overmix).
2. Shape And Roll
Forming 5 or 6 at a time, scoop level tablespoons of dough, and place in reserved coconut. Roll into balls, coating with coconut.
3. Bake 'em Baby!
Space balls 2 inches apart on unlined baking sheets. Bake until lightly golden, 23-25 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely. (everyday food, issue #18)
The Second Entry
Officially, my coconut entry may not meet the nut requirements of this particular episode of SHF; therefore, to be a good sport, I'm doing an almond gig that I'll use in a mixed lettuce salad with cranberries tomorrow night. The almond is both sweet and spicy (kinda like me). Although I have an extreme dislike for the sweet and sour, I do like the sweet and spicy quite a bit.
Sweet and Spicy Almonds
Makes 2 1/2 cups; Prep Time: 10 minutes; Total Time: 25 minutes
1. Preheat oven to 350 F (175 C). Spread 2 1/2 cups unblanched almonds on a rimmbed baking sheet; toast until fragrant, about 10 minutes. In a large bowl, combine 1/4 cup sugar, 1 1/2 teaspoons coarse salt, and 1 teaspoon cayenne pepper.
2. In a large skillet over medium heat, cook 1 tablespoon each honey and water with 1 teaspoon olive oil, stirring, until combined, 1 minute. Add almonds; toss to coat.
3. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer. (everyday food, issue #18)
Happy Sugar High Friday everyone!
More about coconuts:
"Coconut oil is rich in lauric acid, which is known for being anti-viral, antibacterial and anti-fungal. Studies have been done on its effectiveness in lowering the viral load of HIV/AIDS patients. Coconut oil is also being used by thyroid sufferers to increase body metabolism, and to lose weight. Virgin coconut oil is also used for making natural soaps and other health products, as it is one of the healthiest things one can put on their skin." (www.coconut-info.com)
