Coconutbiscuitscongolais Recipes

COCONUT BISCUITS

Steps:

• Sift the dry ingredients. Add butter and gently blend. Add coconut milk and coconut, removing 3 tablespoons for topping and add papaya. Stir together adding additional milk if necessary. Knead lightly for 30 seconds and roll to 3/4-inch. With a cutter, punch out 2-inch rounds.
• Place on a lightly buttered sheet and brush top of biscuits with butter and top with reserved coconut.
• Bake in a preheated 450 degree oven for 12-15 minutes

CONGOLAIS

Steps:

• Preheat oven at 400°F; prepare a baking sheet.
• Pour the egg whites, sugar and vanilla sugar into a saucepan over medium heat, then start whisking vigourously until they get hot and frothy.
• Take away from flame and keep whisking until temperature cools down a bit.
• Pour the shredded coconut in all at once and mix together with a wooden spoon.
• Place balls of coconut mixture on the baking sheet (about 2.5 inches in diameter).
• Bake for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
• Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream.

COCONUT BISCUITS (CONGOLAIS)

Steps:

• Preheat oven to 400°F; butter a baking sheet.
• In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
• Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter).
• Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
• Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.