Imagine the sweetest, milkiest and chewiest coconut caramels you've ever had. These ultra-white cookies from Oman will be just like that, and maybe even better. I couldn't get enough after making them initially, so I ended up re-making the recipe again and again.
The recipe is pretty straightforward; the only issue is that you should leave them to harden up overnight, but besides the long wait time, they're very easy to make.
Recipe source: Saveur.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Teh halia (ginger milk tea) (Singaporean and Malaysian).
Five years ago: Potatoes with za'atar (Middle Eastern) (vegan).
Six years ago: Puff pastry fast pea and dill quiche.
Seven years ago: Carrot and feta rosti (fritters) with raita (Indian-style).
Eight years ago: Karaage (Tatsutaage) (Japanese fried chicken), Horiatiki salata (Greek salad with tomatoes, feta, red onion and kalamata olives) and Beefsteak with spicy butter and wedges.
Ingredients:
- 1 and 1/2 cups (90 g) unsweetened shredded coconut
- 1/2 cup (63 g) powdered milk
- 3/4 cup (170 g) sugar
- 1/2 cup (125 ml) water
Combine the coconut and the powdered milk in a bowl.
Combine sugar and the water in a small. saucepan over medium-high heat; cook, stirring occasionally, until slightly thickened and a candy thermometer reads 220° F (150° C), about 12 minutes.
Remove from the heat and quickly combine the dry ingredients until evenly coated. Transfer to a lightly oiled piece of parchment paper and flatten out slightly; place a second piece of parchment paper on top and roll into an 9" x 11" rectangle.
Let it set for 8 hours or overnight. The next day, cut into diamond-shaped pieces and transfer to a serving platter. It's done, dig in!
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