I spend about 18 hours a day in front of my computer… and if not directly in front of my computer in the very near vicinity doing something with my computer. I’m a law student, so naturally I’m addicted to my computer and the internet. I often scroll through blogs and recipes, making note of the blog addresses so I can zip back and try the recipes. Occasionally, I’ll forget these amazing blog addresses and then I’ll spend the next boring class charging through hundreds of blogs and recipes trying to find that elusive recipe that I remember, but kinda don’t remember.
Anyway, I remember a year or so ago reading this amazing blog about this family that was traveling and eating roasted coconut. I also remember scribbling the web address down on some scrap of paper… and then promptly forgetting it. Anyway – I recently re-found the excellent blog and the even more brilliant recipe for roasted coconut. See Yummy Supper for excellent pictures, stories, and recipes.
So, I bought two coconuts with the intention of making these roasted coconut strips in my oven. One of the coconuts was horribly rotten (thanks a lot you stupid Safeway!) and the second (and organic from the Fresh Market, my new favorite store) coconut was just wonderfully fragrant and beautiful. Of course I spent about 30 minutes trying to figure out how to open that coconut without breaking my counter. I whacked it a bunch with my rolling pin (sorry baby, those dents aren’t coming out are they) and then poked it some with a chopstick before I finally cracked that baby open.
After prying those little strips out of their shell, and roasting them under the broiler for 15 minutes… I had these piping hot strips of coconut. Delicious!!!
After eating plenty of these toasted strips of coconut, I decided to take the coconut and turn them into cookies too. Kissed with macadamia and vanilla, these crumbly little cookies proved to be just the perfect thing to stave off cloudy winter days.
Coconut and Macadamia Cookies (adapted from a shortbread recipe I found here)
- 1 1/3 cup of flour
- 3/4 cup of good quality butter (Kerrygold or Smjor are my current favorites)
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 1/2 cup of toasted coconut (unsweetened)
- 1/2 cup of macadamia nuts
- 1/2 teaspoon of salt
- Place macadamia nuts in a plastic bag, whack a couple times with your poor rolling pin (at least, mine has been having a rough couple weeks. It’s dented from the coconut, stained from the pomegranate, and now being willy nilly used to smash nuts)
- Shred roasted coconut with a microplane for fine flakes, or a large box shredder for thicker flakes.
- Spread macadamia and coconut on a rimmed baking sheet. Toast at 325 degrees for 10 minutes, or until golden and fragrant. Allow to cool completely before adding to cookie dough.
- In a large bowl, cream butter and sugar together. Add vanilla.
- Stir in flour, coconut, macadamia, and salt.
- Bake at 375 for 7-8 minutes, or until just golden brown at the edges.