Hello! How are things with you?
I’ve been perusing (is that actually a real word? And does it mean what I think it does?) my local asian supermarket’s shelves this week because I love finding new and interesting ingredients to buy, even when I don’t know what to do with them! For example the tofu skins I briefly mentioned here. This week I found mutant coconut:
I mean seriously who can ignore a name like that?? It turns out that macapuno is the name for a coconut that has a genetic flaw making the meat more gelatinous and ‘setting’ the milk. It’s really popular in the Philippines, especially for making sweets and desserts. Macapuno coconuts can be produced on any tree but are rarely produced exclusively (i.e. a few will be macapuno but most of the coconuts will be normal). And once a coconut tree has produced a macapuno coconut it’ll keep on producing them for years to come. For more information click here.
I have never come across this stuff and I did not have a clue what to do with it!! So I figured I’d make it really easy on myself and make cookies. What can’t be made into a cookie right?? I wanted quite a short cookie, and I decided to flavour it with cardamom to cut through the sweetness and match the coconut. Well it works for Indian sweets like Burfi and this wonderful cake.
Mutant Coconut Cookies
225g plain flour
1tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp sugar
3 tbsp margarine
1 tsp ground cardamon
1/4 tsp salt
Preheat the oven to 200c. Line a baking tray.
In a food processor place the flour, baking powder, bicarbonate of soda, sugar, shortening, margarine, cardamom and salt. Pulse the mixture until it forms a ball, being careful not to overmix. You could also do this by hand by rubbing the mixture through your fingertips until it comes together.
Allow the dough to rest for 20minutes in the fridge, then roll out to about 5mm in thickness. Using a circular cookie cutter cut out as many circles as you can, re-rolling the dough when necessary.
Take a macapuno ball out of the syrup it comes in and flatten it to create an oval shape. In place the ball of macapuno on a dough circle to the side. Fold the other half of the dough over and using a fork press together the two edges to create a pretty pattern.
Bake in the oven for 10-15minutes until they look golden brown.
These are pretty good, the biscuit comes out a bit like a digestive, and the cardamom does distract you from the super sweetness of the macapuno balls. They’re also quite filling so one alongside a cup of tea is a pretty good afternoon snack. Anyway enough of my waffling, have a great weekend.