HAVING just come back from two blissful weeks on Maui, my thoughts are still turning to balmy breezes and tropical flavours.
I love coconut in all kinds of goodies (chewy coconut macaroons, chocolate-covered coconut bars or a family favourite called "coconut ice," a British confection that's completely addictive). If a recipe doesn't stipulate whether to use sweetened or unsweetened coconut, usually it's assumed that sweetened is to be used. Most recipes that call for unsweetened coconut will say so specifically.
Cherry Coconut Squares
I like to ice these with a butter icing flavoured with the maraschino cherry syrup.
Crust:
¾ cup all-purpose flour
3 Tbsp icing sugar
3 Tbsp cold butter, cubed
Filling:
2 eggs
1 cup granulated sugar
1 tsp vanilla extract
¼ cup all-purpose flour
½ tsp baking powder Pinch of salt
½ cup chopped well-drained maraschino cherries
½ cup sweetened flaked coconut
For the crust, whisk together the flour and icing sugar. Cut in the butter until mixture resembles fine bread crumbs. Press mixture into a greased nine-inch, square baking pan and bake at 350 degrees until lightly browned, about 10-12 minutes. Cool on a wire rack for about 10 minutes. While crust is cooling, combine eggs, sugar and vanilla in a medium bowl and mix well. Add the flour, baking powder and salt and mix until well combined. Pour mixture over the crust and return to oven for 20-25 minutes or until filling is firm. Cool and cut into squares. Makes about 30 squares.
Chewy Coconut Macaroons
Two 200-gram bags sweetened shredded coconut
1½ 300-ml cans sweetened condensed milk (stir the remainder into iced coffee for Vietnamese coffee (delish!)
1 tsp vanilla extract
2 extra large egg whites, room temperature
1 ?8 tsp salt
Preheat oven to 325 degrees. Combine the coconut, condensed milk and vanilla in a large bowl.
Whip the egg whites and salt with an electric mixer on high speed until they hold firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop tablespoons of the batter onto parchment-lined cookie sheets; bake for 25-30 minutes or until golden brown. Let cool on sheets for five minutes then remove to wire racks to complete cooling. Makes about 20 macaroons.
Oatmeal Cake With Broiled Coconut Icing
1 cup quick oats
¾ cup room temperature water
¾ cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp cinnamon
¼ cup (4 Tbsp) butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg, room temperature
½ tsp vanilla extract
Icing: ¼ cup packed light brown sugar
3 Tbsp butter, melted and cooled
3 Tbsp milk
¾ cup sweetened shredded coconut ½ cup chopped almonds or pecans
Heat oven to 350 degrees. Cut two pieces of parchment paper eight inches wide and 16 inches long. Lightly grease an 8x8-inch baking pan and line it with the paper, one piece going in each direction (this creates a sling that makes it easy to remove the cake from the pan).
Spray the paper with cooking spray or grease it lightly with butter. Combine the oats and water in a medium bowl and let sit until water is absorbed, about five minutes.
In another bowl whisk together the flour, baking soda and powder, salt and cinnamon. With a stand mixer beat together the butter and both sugars on medium speed until well combined, two to four minutes, scraping down bowl halfway through mixing. Add egg and vanilla; beat until combined. Add flour mixture in two additions and mix until just incorporated. Add the oats and mix until combined. Stir batter once more with a spatula to make sure it's all combined, then scrape into the prepared pan. Lightly tap the pan on the counter a couple of times to dislodge air bubbles. Smooth surface with spatula. Bake until a toothpick inserted in the centre comes out with just a few crumbs attached, 30-35 minutes. Let cake cool in the pan for at least 10 minutes.
While cake cools, adjust oven rack to about nine inches from broiler; heat broiler. Whisk together the brown sugar, melted butter and milk; stir in coconut and almonds or pecans. Spread mixture evenly over the warm cake; broil until topping is bubbling and golden. Watch carefully, it can easily burn. Let cake cool in pan for one hour. Using the paper sling, lift cake out of pan and cut into squares to serve. Makes nine servings.
Angela Shellard has done informal catering for sports and business functions and enjoys entertaining family and friends at home. Contact: ashellard@ hotmail.ca.
