JAMBALAYA RECIPE
19 Friday Jun 2020
Posted American, Caribbean, Western Food
in19 Friday Jun 2020
Posted American, Caribbean, Western Food
in30 Friday Mar 2012
Posted Caribbean
inTags
Coconut Bake
INGREDIENTS:
2 cups Flour
3/4 teaspoon salt
2 teaspoons baking powder
1 ounce margarine
3/4 cup grated coconut
2 tablespoons sugar
2/3 cup ICE COLD water
METHOD:
1. Sift flour, salt and baking powder into a bowl.
2. Rub in the fat, then stir in sugar and grated coconut.
3. Add water, and mix into a firm dough.
4. Turn out onto floured board, knead lightly, shape into a ball and leave covered for 15-20 minutes.
5. Press into the center and using a rolling pin, roll into a circular shape about ¾” thick. Mark ‘wedges’ into dough with fork perforations
6. Heat oven to 350°.
7. Put onto a flat, greased baking sheet and bake till golden brown for about 20-30 minutes.
8. Remove from oven.
9. Cut into wedges 2-3 inches wide.
10. Serve hot, attractively arranged on a flat dish.
18 Sunday Mar 2012
3 cups all purpose flour
1/4 stick butter (about 2 oz or 4 tablespoons)
1 large egg
3 teaspoon baking powder
2 teaspoon cinnamon
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon Angostura Bitters
1/2 cup raisins
1 cup shredded coconut (see note below)
about 1/2 cup water
For the glaze
2 tablespoon sugar
1/4 cup water
Notes: Traditionally, fresh grated coconut is used for this recipe. But since I don’t have access to the fresh stuff, I had to settle for the packaged shredded coconut. I did end up using the sweetened variety, but if you have the unsweetened one, feel free to use that. Since my dough was a bit dry, I had to add some water. I ended up using about 1/2 cup as noted in the list of ingredients above, but this may vary for you. Use it as a guide. You’re looking for a dough which is somewhat firm and can keep it’s shape while baking.
Start by creaming the butter and sugar in a bowl. Make sure the butter is at room temperature to make this easier. I started off using a large spoon (use the back of it to work the butter/sugar combo against the walls of the bowl) but I ended up using an electric hand mixer. You’re looking for a smooth, creamy sort of texture with no feel (gritty) of sugar left back. I then added the egg, vanilla and bitters to the mixture and give it a good whisk.
Then in a large bowl, I put the flour, cinnamon and baking powder and gave it good whisk to make sure everything is blended well. Then I poured in the creamed butter mixture and created a dough. This will be a bit tough to work, so I add the water I mentioned in the notes above. I’m not sure how this would work in an electric mixer, but manually it takes a bit of muscle. I ended up using my hands at one point.
The final step of preparing the dough is to fold in the shredded coconut and raisins.
With your oven at 350 degrees, grease a cookie sheet, or as I did.. line it with parchment paper. Now spoon on the batter onto the cookie sheet and bake for about 25-30 minutes. It will start to go golden. I did two batches of 12.
After about 25 minutes remove it from the oven and brush on the simple glaze. Basically it’s sugar dissolved in warm water and brushed onto the tops of the coconut drops. You can also sprinkle on some sugar on top of each, to add that extra touch. Place back in the oven for 2-3 minutes.
The true master at these drops as well as coconut sweet bread is my grandmother, but she’s turning 95 this year so baking is out of the question these days. Reminds me that the next time I head down to the islands I’ll have to make sure and get her recipe. Before you head to your kitchen to make up a batch of these coconut drops, do leave me your comments below and be sure to connect with us on Facebook. And don’t forget to check out the latest cooking videos.
Adapted from http://caribbeanpot.com/coconut-drops-with-your-tea/
Another:
http://www.simplytrinicooking.com/2008/05/coconut-drops.html#axzz1pXVO2XbD