I love coconut – and growing up we did eat an abundance of it. Goa has an abundance of coconut sweets. Where does one start – Doce, Coconut Ice, Bibinca …. the list goes on and on. We use it in curries (vegetarian and non-vegetarian). In Goa we are not big on vegetables so we mainly had them two ways – veggies with freshly grated coconut or veggies with a green coconut gravy. I grew up disliking vegetables – (which can be pretty true of most kids except kids of vegetarians then I guess you do not have a choice 🙂 – Not like you were missing out on something that you never had).
So I was looking for recipes that had coconuts and came across this one. It looked like a breeze to make and I had a lot of dried apricots. Adding rum gives it just that little something.
I did take a few that were left to the office and they were gone really quickly. I even got two requests for the recipe. So I am finally getting down to writing it. Hope you enjoy it just as much as they enjoyed it.
In addition, this is gluten free!!!
Total time : 1.5 hour
- 3 large egg whites
- 1/2 cup sugar
- 1/2 tablespoon dark rum (optional)
- pinch of salt
- 14 oz sweetened flaked coconut
- 1/2 cup soft dried apricots, coarsely chopped (stirred with rum if using)
Preheat oven to 325F. Use a silicone mat on your baking sheet or line it with parchment paper. Whisk your egg whites and sugar until frothy and thick. Do not overwhip as it will dry out the whites. Stir in the coconut and apricots.
Using a cookie scoop (medium) shape mixture into rounds. Place on baking sheet half an inch apart. Bake for 30-35 minutes until lightly golden, rotating he sheet halfway through the baking. Place baking tray on a rack and let the macaroons cool. Store in an airtight container.
It lasted all of 2 days (as I took a whole batch into work and they were gone).
I have begun baking a lot of veggies. It is quick, easy and the results are simply delicious. I have tried this with a variety of eggplants but the long Japanese ones seem to turn out the best. You can vary the amount of sambal olek (found at your local farmers market or Asian store). Its a spicy Indonesian cooking paste that is simply divine. The brown sugar adds a subtle sweetness to the dish. I added the bread crumbs just to add a little bit of crunch as the eggplant becomes really soft. Using Panko bread crumbs gives you a much better result than regular finely shredded crumbs.
You can serve these as appetizers or as part of a main course. Pair it on top of rice, couscous, quinoa or alongside other veggies. You can also bake other veggies in the same tray along with this (chunk of red onions – tossed in olive oil, green beans …. ). Let your imagination run wild – or as it happens with me – what do I have to use from my refrigerator :-).
Total time : prep – 10 minutes, cook 25 minutes
- 2 long purple eggplants
- 2 tablespoons sambal olek sauce
- 4 teaspoons brown sugar
- 2 teaspoons lemon juice
- 4 garlic cloves, finely minced
- 4 tablespoons oil
- 1/2 cup panko bread crumbs
Preheat oven to 350F . Line a baking tray lined with aluminum foil.
Mix together the sambal, brown sugar, lemon juice, minced garlic and 3 tablespoons of the olive oil for the sauce.
Wash and dry the eggplants. Cut the eggplant in half lengthwise. Score the eggplant across at an angle and then score it the other way (you are attempting to get the sauce into the eggplant when it bakes). Generously coat the cut and scored side of the eggplant with the sauce. Place the eggplant flesh side up on the lined baking tray.
Moisten the Panko bread crumbs with the remaining olive oil. Use more if the crumbs are not all evenly moistened. Pat the bread crumbs on to the top of each of the eggplants.
Bake for 25 minutes until the eggplant is cooked through and the crust has formed.
Optional : You can also top with shredded cheese. Do this about 5 minutes before you are going to remove it from the oven.