Tag Archives: coconut

Lemon White Chocolate Coconut Cookies

Versão em português

Biscoitos de Coco, Limão e Chocolate Branco

White chocolate is one of those things that I only learned to enjoy as a grown-up. The first step was not thinking about it as chocolate (because then dark chocolate wins!), but as a tasty treat! Unfortunately, a lot of brands have hydrogenated fat, which makes them quite icky. One of these days, I bought a fancy Belgian one and I kept thinking how great it was! It was time to look for some recipes, such as this one from The Baker Chick.

Despite the white chocolate, these cookies aren’t overly sweet. Together with a fresh cup of coffee, these were a hit!

1 ½ cups sweetened coconut flakes – I used unsweetened coconut flakes and I thought the cookies were sweet enough!
1 ¾ cups flour
½ tsp baking soda
¼ tsp salt
113 g unsalted butter, room temperature
½ cup brown sugar – press the sugar when measuring
½ cup white sugar
1 egg and 1 egg yolk
1 tsp vanilla extract
Zest of 1 lemon
2 tsp lemon juice
113 g white chocolate, chopped

Biscoitos de Coco, Limão e Chocolate Branco

Spread the coconut flakes on a baking sheet and toast in a pre-heated oven for 5 to 10 minutes, stirring well every 2 minutes, until the coconut is golden. Set aside the coconut, but don’t turn off the oven.

Cover the cookie sheets with parchment paper – I used a Silpat.

In a small bowl, whisk together the flour, baking soda, and salt. In the bowl of your stand mixer, place the butter, brown sugar, and white sugar, and mix until they are well combined. In cookie recipes, I try to avoid over-beating the butter. Add the egg, egg yolk, vanilla, and lemon zest and juice, and combine the ingredients using a silicone spatula.

Add the dry ingredients, mixing until you can’t see any flour specks anymore. Finally, add white chocolate and the toasted coconut, and mix well with the spatula.

Biscoitos de Coco, Limão e Chocolate Branco

Use a cookie scoop to portion the dough, or simply make small balls of dough (1 Tbsp). Place them in the cookie sheets, leaving about one inch between them – they spread a little bit in the oven.

Bake for 10-12 minutes, or until the edges are slightly golden. Carefully remove them from the cookie sheet – they will be kind of soft! – and let them cool completely on a cooling rack.

Tip: If you’re using the same baking sheet to bake multiple batches, cool it before adding the second batch, so that the cookies won’t spread too much in the oven. I usually remove the baked cookies (and the parchment paper, obviously) and place the sheet under running tap water for a few seconds, until it’s cool enough for me to touch it with my bare hands. Then, I dry it with a cloth and it’s ready for the second batch!
Freezer: If you don’t want to bake the entire batch on the same day, flash-freeze the dough balls on a tray. When they are completely frozen, transfer them to a Ziploc bag – they’ll last up to three months in the freezer. To bake, place the frozen balls on the prepared baking sheet and bake for a few extra minutes! It’s that easy!

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Chocolate Coconut Nut Bar

Versão em português

It has been a bit quiet over here, hasn’t it? August was a tough month, but it ended brilliantly, and now we’re back!

When I first read this recipe, I thought I’d make just a tiny change, using honey instead of corn syrup. I went to the grocery store to buy pecans, but I forgot that the recipe called for three cups, so I only bought a small packet! So that was another thing I had to adapt – I used only two cups of nuts (pecans and walnuts). Then, when I was sorting the ingredients for the picture, I realized I was out of chocolate chips and did not have enough coconut flakes – so I used a chocolate bar, chopped, and some shredded coconut! 😀 Even with all these adaptations, the bars turned out great! 🙂

For a 9 x 13 inch pan, you’ll need:

Base:
1 ¾ cups all-purpose flour
¾ cup confectioner’s sugar
¼ cup unsweetened cocoa powder
¾ cup (170 g) unsalted butter, chopped into cubes

Tasty chocolate layer
1 ½ cup chocolate chips – I chopped a 70% cacao chocolate bar

Top:
3 large eggs
¾ cup packed brown sugar
¾ cup honey
¼ cup (60 g) melted butter – yes, we’re using butter again in this recipe! 😀
1 cup of sweetened coconut flakes – I used a mix of unsweetened coconut flakes and shredded coconut
2 cups pecans – I mixed pecans and walnuts, but I think it’d be pretty tasty using hazelnuts!

As most bar recipes, start by preparing the pan: butter a 9 x 13 inch pan and cover it with aluminum foil, leaving a “handle” to help remove the bars from the pan. Butter the aluminum foil WELL, being careful not to tear it. I feel I need to stress the concept of buttering the foil WELL: I didn’t do it (I’m starting to believe August is really a messed-up month), and a big piece of the bar STUCK to the pan in a way that I had never seen! 😦

Spread the nuts evenly over another baking sheet. Toast the nuts for 10 minutes, stirring every now and then. Set aside

In a bowl, whisk the flour, confectioners’ sugar, and cocoa powder. Add the cold butter, and use your fingertips to crush it until the mix resembles coarse meal – or you can be traditional and use a pastry blender! I just don’t care much for pastry blenders 😀 Press this mixture on the bottom of the prepared baking sheet, and bake in a preheated oven for 15 minutes.

Immediately after removing the base from the oven, spread the chocolate chips evenly over the entire surface – the chocolate will melt quickly, creating a very tasty layer 😀

Let it cool over a wire rack for at least 30 minutes.

In a bowl, lightly beat the eggs. Add the brown sugar, the honey, and the melted butter. Mix well until all the ingredients are combined. Add the coconut and the nuts.

Pour this mixture over the cooled base and bake on a pre-heated oven for about 35 minutes, or until the filling has set and the edges are golden-brown. Let it cool over a wire rack for about 1 hour, and then place it in the fridge for another hour.

Use the foil “handles” to remove the bars from the baking sheet. Place them over a cutting board, cut them with a sharp knife and serve!

Lamington Bars

Versão em português

Lamington Bars

You know, sometimes all we need is something that is simple, but looks complicated, complex, sophisticated. Or something that has a fancy name!

This recipe, from Technicolor Kitchen, fulfilled an old desire of mine: I always wanted to make Lamingtons, but was too lazy to make the traditional ones!

You’ll need:

125 g unsalted butter at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1 ¼ cup flour
1 ¼ rsp baking powder
Pinch of salt
½ cup whole milk, lukewarm
1 cup of sweetened coconut flakes – I must confess I didn’t really measure! As I can’t find sweetened coconut flakes in Uruguay, I used shredded coconut.

For the icing, you’ll need:

¾ confectioner’s sugar, passed through a fine mesh sieve – can I use regular sugar? Probably NOT.
2 Tbsp unsweetened cocoa powder, passed through a fine mesh sieve
1/3 cup boiling water
1 ½ Tbsp unsalted butter, melted

Lamington Bars

As in brownie recipes, start by preparing the baking sheet (i used a 9 x 13 inch one): line it with aluminum foil and butter the foil – do so CAREFULLY, to prevent tears. I ran out of aluminum foil that day (the horror!), so I used parchment paper – make sure you butter it as well!
In the stand mixer, cream the butter, sugar, and vanilla until the mixture is light and fluffy. This will take about 5 minutes. Add the eggs, one at a time, mixing well after each addition – remember to use the silicone spatula to scrape the sides of the bowl!

Turn off the mixer. With your silicone spatula, mix the flour, baking powder, and salt, until it’s all well incorporated. Mix in the milk. You’ll get a reasonably thick batter. Spread it over the baking sheet, making sure to smooth the surface with your spatula.

Bake in a pre-heated oven for 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. This cake doesn’t raise or color much, don’t worry. Let it cool COMPLETELY in the pan over a cooling rack.

When the cake has cooled, cut it into bars – cutting before pouring the icing makes the bars look pretty on the sides! 🙂

It’s time for the ridiculously complicated icing. Ready? Mix all icing ingredients in a bowl. There. With a spoon and a little bit of patience, spread the icing over the bars. Top them with coconut and serve!

Another great thing about these bars is that they freeze PERFECTLY! Wrap individual portions in plastic wrap. When you really need something sweet, just remove from the freezer and let it thaw a little bit – they’re pretty tasty cold! 🙂

Baked Coconut Shrimp

Versão em Português

Camarão Empanado Com Coco

Ooops, we skipped a week! With all the fuss of Gabi’s graduation party (which was last Thursday, but we also celebrated on Friday and Saturday!), there really was no time to post! To make it up to you guys, today we continue the Sea Tertulias with a very easy and different recipe, great for having friends over!

The first time I ate coconut shrimp was at the only Chinese buffet that we know in Uruguay – and to think that there’s one on every corner in Brazil! The most traditional version of this recipe is deep-fried, but I decided to make something a little healthier, and I thought it was better than the original!

You’ll need:

400 g deveined shrimp
1/3 cup cornstarch
1 tsp salt
1 tsp cayenne pepper – you can use paprika instead, if you prefer it less spicy
2 cups shredded coconut – I used regular shredded coconut, because that’s what I can find here. If you can find unsweetened flaked coconut, it’ll look a lot prettier! 🙂
3 egg whites

For the sauce:
Unsweetened orange marmalade

Camarão Empanado Com Coco

Did I mention how easy this recipe is?

Start by preparing your baking sheet: take a baking sheet and grease it with olive oil. End of the preparation! 😀

Spice the cornstarch with salt and cayenne pepper. Place the mixture on a plate and set aside. Quickly beat the egg whites with a fork and place on a separate plate. Set that aside as well. Place the coconut on a third plate and guess what? Set that aside too!

Now to the assembly: take one shrimp, dredge it on the cornstarch, then dip in the egg whites, then in the coconut. Place it on the baking sheet and repeat the process until you finish! As 400 g is quite a bit of shrimp, I recommend you do this process while watching a show or something! 😀

Bake in a pre-heated oven for 7 minutes. Then, flip the shrimp so they brown on the other side and bake for another 7 minutes.

While the shrimp are baking, make the sauce. In a small pan, place the marmalade and a couple Tbsp water, mixing on low heat until the marmalade is thinner. When it comes to a boil, turn off the stove, place the sauce in a nice little bowl, and serve!

Sweet Muffins with Manioc, Coconut, and Cheese

Versão em português

Bolo de Mandioca, Coco e Queijo

Things were a bit quiet around here, weren’t they? There’s a pretty good explanation, though: we moved! Between looking for a new apartment, signing a contract, trying to get everything ready, giving up and calling Mom and Dad to help us move, and, of course, working, it was pretty hard to post here! But now that that is over, it’s time to face the folder “Photographed – Need to write the recipe”! To start, I decided to write this recipe, which I made in Brasília and was totally worth it! 🙂

As soon as I got Rita Lobo’s book, I rushed to select the recipes I wouldn’t be able to cook in Uruguay: the cod and black-eyed peas salad, plantain gnocchi (which I ended up not cooking), and these wonderful muffins.

Grating the manioc was extremely boring. The worst of it was that, when I was almost finished, mom told me we could buy grated manioc at the supermarket!! >.< Other than that, the recipe is pretty straightforward. I’m calling them muffins because of their shape – the texture is not quite that, as this is (almost) a flour-free recipe.

When it came out of the oven, we thought “oh, let’s just share one, to taste, we’ve eaten a lot today already.” After the first bite, I had to HIDE two of them for the pictures, because everyone wanted their own! It was THAT tasty! 🙂

For 12 muffins, you’ll need:

1 ½ cup of skinned manioc, grated – please, buy the grated kind! 😀

2 eggs

¾ cup sugar

¼ cup oil

1 cup of meia-cura cheese, shredded – as this is impossible to find outside of Brazil, good substitutions would be mild cheddar, Colby, or Monterey Jack.

1 cup unsweetened dry coconuts

Butter and cornstarch to coat the muffin tin and say you made a gluten-free recipe, therefore it must be healthy, therefore you can eat it all at once no problem 😛

Bolo de Mandioca, Coco e Queijo
Start by placing the shredded manioc in a bowl and covering it with ½ cup water. While the manioc rests, butter your muffin tin and then dust with cornstarch – it will make a little bit of a mess on your counter, ok? Don’t worry.

In a big bowl, whisk the eggs, the sugar, and the oil, until they become a smooth creamy mixture.

Press the manioc on a sieve to drain the water. To the egg mix, add the coconut, the manioc, and the cheese. Place the dough in the muffin tin – do not overfill and do not press the dough down.

Bake in a pre-heated oven for 30 minutes, or until they are golden brown – it was very weird to cook a recipe where you can’t use a toothpick to test if it’s ready!

Let them cool before removing from the tin. Control yourself and don’t eat them all at once!