Coconut Archive

Friday, April 11, 2014

dark chocolate coconut macaroons

truffle-like dark chocolate macaroons

2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.

grind the coconut
unsweetened chocolate wins

Because although I do not share my family’s perspective that if it’s not chocolate, it’s not worth eating, I feel adamant that if you’re going to eat chocolate, it should really, really taste like chocolate. And, pitifully, every chocolate coconut macaroon I’ve had, along with some other cookies that will no doubt cause you to storm out of here in disgust once and for all, failed this test.

dark chocolate coconut macaroon batter

Continued after the jump »

Thursday, January 9, 2014

coconut tapioca pudding with mango

coconut tapioca pudding with mango

Look, I know it’s prime resolution time. I realize that outside the 10 percent of you who have understandably succumbed to the explicit demands of the polar vortex with salted caramel brownies, the remaining 90 percent of you out there are swearing off carbs, gluten, fat, sugar, things that your grandmother wouldn’t recognize as food or things that even had a mother, while sweating off the holiday’s demons on stationary bikes. (Although I’m sure no matter how bad you may think things got over the holidays, surely none of your children announced at preschool’s circle time that his mommy was going to have a baby, which was news to you? Which led to you having to make an awkward joke about too many cookies in December? Nope, surely none of your angels would do a thing like that. Not unless they wanted to go to boarding preschool next year, right?)

what you'll want
chilled coconut milk, inverted, milk poured off

Ahem, so I realize that for most people, dessert is not an option in January, but I’m just not among them. I think that measured quantities of not excessively decadent desserts are exactly the key to resolution sanity and that there are few better vehicles of moderation-friendly desserts than pudding which is why in previous winters we’ve tackled everything from Chocolate Pudding (recently updated, even easier now), Vanilla Bean Pudding, Caramel Pudding, Almond-Vanilla Rice Pudding and Arroz Con Leche. This year will be no different, except for the fact that this is the year that I come out as a tapioca pudding junkie, no matter how weirdly old-fashioned that makes me. (… She types while dreaming of being huddled under an afghan in a granny cardigan with tissues stuffed in her sleeve.)

small pearl tapioca like styrofoam beads

Continued after the jump »

Monday, March 18, 2013

coconut bread

coconut bread

Three weeks ago, we together rolled our eyes because it seemed like everyone was either celebrating spring (pea tendrils! meyer lemons!) or on vacation without us, cluttering our social media feeds with shiny, happy scenes on distant beaches. We had a brief but unequivocally necessary pity party because while we were stuck here, shivering, with a fresh layer of sleet accumulating outside. We consoled ourselves with blood orange margaritas.

And then — EH TU, DEB? — I turned on you too.

worst week, ever

Really, I have some nerve. There we were, finally getting caught back up after a fall and winter of extended absences while I hopped from Atlanta to Austin, Boston to Bridgewater, Minneapolis to Montreal, Salt Lake to St. Louis and I unpacked my thick sweaters and wool socks only long enough to replace them with sunscreen and flip-flops.

What a terrible week.

morning view

Continued after the jump »

Thursday, March 29, 2012

raspberry coconut macaroons

raspberry coconut macaroons

Every year around this time, behind the scenes, I go through my annual Macaroon Marathon, in which I decimate bags and bags of coconut in an effort to find a variation on the lowly macaroon worth noting, publicly. As evidenced by the fact that my archives are virtually coconut macaroon-free, I hadn’t thus far succeeded. But it wasn’t for lack of trying.

this week's macaroon marathon
rolled in coconut chips, prettiest

Two years ago, insistent on making something my coconut-loathing but chocolate-adoring husband would find palatable, I made multiple attempts at chocolate-coconut macaroons. They were… brown. And tangly. And rarely chocolaty enough. I don’t remember them fondly. Last year’s experiments centered on whatever appallingly bad home economics had led me to having three (3!) bags of unsweetened coconut in my pantry, and my determination that they would leave my kitchen in cookie format. They were… okay. I am sure more skilled macaroon makers than I make excellent macaroons from unsweetened coconut, but I found them consistently more dry and scratchy than those that began with sweetened coconut. This week’s coconut macaroon trials were the most obsessive yet, with versions rolled in unsweetened coconut chips (gorgeous, but man, are those chips unpleasant to chew), chopped almonds (tasty, but hardly noteworthy), thumbprinted with the intention of filling the indentation with jam or chocolate down the road but I lost interest before I did (a sure sign that they were a snooze) and even flattened, with designs on a sandwich cookie. Were it not for the one in which I’d actually pressed a whole raspberry inside a sealed ball of coconut macaroon, I wouldn’t be here discussing macaroons today because although it was fussy and odd to construct, the flavor smacked unmistakeably of cookie destiny: coconut and raspberries were meant to be together.

coconut snow

Continued after the jump »

Wednesday, March 7, 2012

multigrain apple crisps

apple multigrain crisps

I mentioned a couple weeks ago that we had plans to flee this so-called winter we’re having in New York and jet to a place where it’s always summer. It was dreadfully boring, by the way, all silky white sand that was cool under your bare feet, blazing aqua waters that you could walk a full city block into before you were in deeper than your waist and oh so quiet (rumor has it that they don’t even let these on the island!). Blissfully, there was nothing to do but read books, stare at the horizon and not think about life for a while. The most profound conversation we had in three days was whether a spot out on the water where the color slipped from a piercing aquamarine to a deeper cerulean to was due to a change of depth, or just the cast shadow of a cloud. The shadow of a cloud. Man, times were tough.


What I forgot to mention is that we weren’t bringing our son with us. Lest you think I’m immune to Mom Guilt — au contraire, it is the very pitch to which my life is auto-tuned, the backbone, nay, doctrine of my existence, governing all decisions from “Is that my son picking up a stray cheddar bunny from the seat of a random stroller and do I really have to stop him?” to whether or not I should admit that I was late to call yesterday because I was, in actuality, reading with my eyes shut for the 9th time that afternoon. Ahem, so, Mom Guilt in full swing, I decided to leave something special — petite apple crisps — in the fridge that he could have as a treat on the days I’d be away.

whole wheat, oats, raw, brown sugars

Continued after the jump »


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