Baking, History |
Well, in my opinion, at least. I cobbled together two or three other recipes to come up with this, and experimented on my own with chopping the coconut finer and finer. I’m very pleased with the result, which combines the crispness of a shortbread with the chewiness of coconut. The trick is whizzing the coconut in the food processor until it’s chopped very very fine. The original cup of shredded coconut should be reduced to a rounded half-cup when finely chopped.
The chopped coconut also makes slicing the cookies easier, and I love slice-and-bake refrigerator cookies—so easy.
It occurs to me that if you like Mounds candy bars (which I do), you might like these with a bittersweet chocolate frosting instead of the plain (but deliciously vanilla-y) powdered-sugar glaze.
Here’s the recipe:
1/2 cup butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg
1 1/4 cups sifted all-purpose flour
1 cup sweetened shredded coconut, chopped very fine in food processor
Cream together the butter, sugar, vanilla and salt until light and fluffy. Beat in the egg. Mix in the flour until just blended. Fold in the coconut. Roll dough into a log with plastic wrap and refrigerate for at least two hours.
Preheat the oven to 350°. Line baking sheets with parchment paper. Slice dough into quarter-inch (or so) slices and bake just until golden around the edges, 12-15 minutes. Cool and ice thinly with powdered sugar glaze.
Naturally I had to look up some of the history of coconut as a foodstuff. Rather to my surprise, I found that the nux indica, the Indian nut, was at least known in Europe as a botanical curiosity as early as Marco Polo, and possibly earlier. The term “coconut” itself is later, and derives from the Portuguese and Spanish “coco,” “grinning face,” as a description of the face-like markings at the base of the shell. Vasco da Gama (who died in 1524) is supposed to have brought coconuts to Europe from India. So it’s entirely possible that the Este and the Medici, living in very wealthy Italian courts in the mid-sixteenth-century, could have been served coconut as an expensive and exotic delicacy. Rinette in faraway Scotland? Sadly I think it’s pretty certain she never tasted the sweet, chewy deliciousness that is the coconut.