A friend of mine had a birthday recently and she is helplessly addicted to coconut. While I had originally planned to make coconut macaroons for her, I discovered only too late that what I thought was shredded coconut in my pantry (the ingredient called for by the recipe) was instead powdered coconut "cream". I was a bit worried but curious how it would turn out if I used it instead.
Lo and behold it worked like a charm!
And then, in a mood of particular curiosity and wanting to use up all other coconut products I had lying around (as you do...) I used dried coconut milk as a substitute ingredient for the next batch which came out as an entirely different cookie and consistency. But just as delicious! The powdered coconut milk kept the cookie moist in the middle but still retained a firm shape and coconut flavor. These are great recipes if you only want a few cookies and not an entire tray full. Enjoy!
Coconut Macaroons (Amended)
Ingredients
1 egg white
1 tbsp sugar
1/4 tsp vanilla
1/8 tsp almond extract
3/4 cup sweetened flaked coconut (or, in my case, powdered coconut "cream")
Preparation
Stir together all ingredients except for the coconut in a large bowl. When combined, slowly add the coconut while stirring. Divide into fourths and drop onto a baking sheet lined with foil, buttered and floured. Baked for 15-20 minutes or until golden brown.
Makes: 4 cookies
Coconut Milk Cookies
Ingredients
1 egg white
2 tbsp sugar
1/4 tsp almond extract
1/4 tsp ground ginger
1 cup "powdered coconut milk" (I used the brand Maggi)
Preparation
Stir together all ingredients except for the coconut in a large bowl. When combined, slowly add the coconut while stirring. Divide into fourths and drop onto a baking sheet lined with foil, buttered and floured. Baked for 10-15 minutes or until golden brown.
Makes: 4 cookies