Recipe: Coconut Macaroons

Coconut Macaroons

Adopted from Bakers Royale and Alice Medrich

Yield: Approximaely 2 dozen cookies, depending on size

Ingredients

4 large egg whites

3 c sweetened shredded coconut

2/3 c sugar

2 t vanilla extract

Instructions

Preheat over to 350F

Place all ingredients in a heat proof bowl and stir well to combine.  Place the bowl over a sauce pan which contains 2 inches of barely simmering water.  Cook the mixture, stirring frequently with a silicone spatula, until the mixture is very hot to the touch and the egg white have thickened slightly, about 15 minutes*.  (The egg whites will turn from translucent to opaque.)

Set the batter aside for 30 minutes to let the coconut absorb more of the egg white mixture.  Mixture is ready when a scoop of the dough can hold it's shape without a puddle of syrup forming around it.

Place the batter, by rounded tablespoon, onto a parchment lined cookie sheet -- spacing the cookies about 2 inches apart. Bake the cookies for approximately 13-15 minutes, or until the edges and coconut tips are lightly browned.  Cool cookies completely before removing them from the parchment paper.

The cookies are best if eaten the same day, but can also be stored in a airtight tin for several days.

*If you are using a stainless steel bowl; the mixuture will take longer to cook if using a glass bowl. 

Recipe: Coconut Cream Tart

Coconut Cream Tart

Adapted from Martha Stewart's Pies & Tarts

Yield: serves 6-8

Ingredients

1/2 c sugar, plus additional for whipped cream

1/4 c cornstarch

1/4 t salt

2 1/4 c scalded milk

4 egg yolks

1 t vanilla extract

1 cup sweetened coconut flakes

1 T unsalted butter

1 c heavy cream

1 pre-baked, 9 inch tart shell  (I used this recipe.)

Preparation 

In a heavy gauge sauce pan, combine the sugar, cornstarch and salt.  Carefully stir in the scalded milk and whisk until well blended.  Cook the mixture over medium heat, stirring constantly, until it thickens. Remove sauce pan from heat.

In a separate bowl, lightly beat the eggs yolks. Pour the cooked milk mixture into the beatened egg yolks, whisking until well incorporated. Return the custard to the sauce pan and cook over medium heat until the mixture returns to a boil. 

Remove the custard from the heat and stir in vanilla, coconut and butter.  Pour the custard into the prepared tart pan, and let cool.

Before serving, whip the heavy cream (and additional sugar, if using) until soft peaks form.  Serve the cream on the side, or pipe directly onto the tart.  

Recipe: Coconut Rice Pudding with Raspberry Compote

Coconut Rice Pudding with Raspberry Compote

Yield: 4 servings

Ingredients

For the Rice

6 Tbsp long grain rice

1 c heavy cream

1 c coconut milk

1/4 c sugar

2 Tbsp butter

1 vanilla bean or 1 t pure vanilla extract

For the Compote

1/2 pt fresh raspberries, plus additional for decorating

2 Tbsp Chambord Raspberry Liqueur

2 Tbsp sugar

Preparation

Wash the rice well and drain.

In a heavy gauge sauce pan, bring the cream and coconut milk to a boil. Add the rice and stir.

Reduce the heat, and add the sugar, split vanilla bean and butter to the pan. Simmer slowly for approximately 45 minutes or until the rice is tender. Stir the pudding intermittently to prevent sticking.

Spoon cooked pudding into 4 small molds or decorative glasses.

To make the compote: Place the raspberries, Chambord and sugar into a clean pan. Bring to a boil and simmer for a few minutes until the mixture thickens. Pass the mixture through a fine mesh sieve to remove seeds. Let cool to room temperature.

To serve, drizzle raspberry compote and the remaining raspberries around the base of the pudding.

Enjoy!