Coconutbiscuitscongolais Recipes

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COCONUT BISCUITS



Coconut Biscuits image

These biscuits are a Jamaican specialty and they're crispest the day they're made.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 40

Number Of Ingredients 7

1 cup unsweetened shredded coconut
1 cup all-purpose flour, plus more for dusting
1 cup granulated sugar
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
Sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350 degrees. Toast coconut on a rimmed baking sheet in oven, stirring often, until golden brown, about 10 minutes. Let cool completely.
  • Stir together flour, granulated sugar, coconut, nutmeg, baking soda, and salt in a medium bowl. Stir in water, 1 tablespoon at a time, until mixture forms a stiff dough (about 5 tablespoons water total). Form the dough into a rectangle. Wrap dough in plastic, and refrigerate until firm, about 15 minutes.
  • Preheat oven to 375 degrees. Roll out dough to 1/8 inch thick on a lightly floured piece of parchment paper. Transfer dough on parchment to a baking sheet. Refrigerate until firm, about 15 minutes.
  • Cut dough into 40 small rectangles (about 1 1/4-by-2 1/2 inches each) using a sharp knife. Transfer biscuits to parchment-lined baking sheets using a thin spatula. Lightly brush tops with water. Sprinkle with sanding sugar. Bake until biscuits just turn golden brown, about 11 minutes. Let cool on sheets on wire racks.

COCONUT BISCUITS (CONGOLAIS)



Coconut Biscuits (Congolais) image

Make and share this Coconut Biscuits (Congolais) recipe from Food.com.

Provided by jkoch960

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

7 ounces shredded coconut
6 ounces granulated sugar
1/3 ounce vanilla sugar
3 egg whites
1 tablespoon unsalted butter

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.

CONGOLAIS



Congolais image

Make and share this Congolais recipe from Food.com.

Provided by coconutcream

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

7 ounces coconut, shredded
6 ounces sugar
1/3 ounce vanilla sugar
3 egg whites

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.

Nutrition Facts : Calories 505.5, Fat 32.1, SaturatedFat 28.4, Sodium 59.9, Carbohydrate 54.5, Fiber 8.1, Sugar 46.3, Protein 6.1

COCONUT BISCOTTI



Coconut Biscotti image

Provided by Food Network

Categories     dessert

Time 3h

Yield about 24 cookies

Number Of Ingredients 13

1 1/2 cups unsweetened coconut flakes
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil
1 teaspoon pure vanilla extract
1/2 cup salted macadamia nuts, chopped
1 cup confectioners' sugar
2 tablespoons coconut cream
1/8 to 1/4 teaspoon coconut extract
Coarse sugar, for decorating

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread 1 cup coconut flakes on a baking sheet and bake until toasted, about 3 minutes. Let cool completely. Transfer to a food processor; add the granulated sugar and pulse until finely ground. Line 2 baking sheets with parchment paper.
  • Whisk the coconut-sugar mixture, the flour, baking powder, baking soda and salt in a bowl. Melt the coconut oil in the microwave; add to the flour mixture along with the vanilla and 1/3 cup water and mix with a wooden spoon until a stiff dough forms. Stir in the macadamia nuts and the remaining 1/2 cup coconut flakes; gently knead until the dough comes together.
  • Divide the dough in half and shape into two 9-by-2-inch logs; place 1 log on each baking sheet. Bake, switching the pans halfway through, until the logs are firm and golden, about 25 minutes. Reduce the oven temperature to 300 degrees F.
  • Let the logs cool 10 minutes, then transfer to a cutting board; slice diagonally with a serrated knife into 3/4-inch-thick pieces. Arrange the slices cut-side down on the baking sheets. Bake, flipping halfway through, until just golden and the centers still have a little give, 20 to 25 minutes. Let cool completely on the baking sheets. (The biscotti will crisp as they cool.)
  • Whisk the confectioners' sugar, coconut cream and coconut extract until smooth. Dip the biscotti in the glaze; sprinkle with coarse sugar.

COCONUT BISCUITS



Coconut Biscuits image

Provided by Food Network

Categories     dessert

Time 25m

Number Of Ingredients 9

2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter cut in pieces
1 cup coconut milk
1 cup grated sweet coconut, toasted
1/2 cup chopped dried papaya
2 tablespoons melted butter

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

COCONUT BISCUITS



Coconut Biscuits image

These sweet biscuits are wonderful with coffee in the morning.,,or alongside chicken for dinner. "Sometimes I even top them with fresh pineapple or mango chunks and whipped cream for a delicious dessert," suggests Howie Wiener of Spring Hill, Florida. "it's my grandmother's recipe."

Provided by Taste of Home

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 cup milk
1/2 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in shortening until crumbly. Combine milk and vanilla; stir into dry ingredients just until moistened. Fold in coconut. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 8-10 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 116 calories, Fat 6g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

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