Coconut Extract Food

COCONUT EXTRACT

Steps:

• Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes.
• Turn the coconut upside down over a container and drain the water from the coconut.
• Store the water in an airtight container in the refrigerator for up to a week.
• Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes.
• Remove from the oven.
• The coconut should have cracked in several places.
• Using an oyster knife or other dull blade, separate the hard shell from the brown husk.
• Using a serrated vegetable peeler, peel the brown husk from the coconut meat.
• Rinse the coconut meat under cool water and pat dry.
• Break the meat into 2 to 3-inch pieces.
• With the grater disk attached to a food processor, grate the coconut.
• Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it.
• Seal and shake to combine.
• Place in a cool dark place for 5 to 7 days, shaking to combine every day.
• Strain the coconut and discard.
• Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year.
• Reserve the remaining coconut for another use.

COCONUT-OAT COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces.
• Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and 1/2 cup coconut flakes and stir to combine.
• Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.)
• Put the remaining 1/2 cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.

HOMEMADE COCONUT EXTRACT

Steps:

• Place the shredded coconut in a jar or other airtight container.
• Pour enough rum over the coconut to cover it. I ended up using about equal parts.
• Place in a cool, dark area and let sit for several days to 2 weeks, giving your jar a good shake about once a day.
• Once your extract has reached your desired level of coconutty-ness, drain the extract from the shredded coconut and store it in an airtight jar in the fridge.

COCONUT MACAROON RECIPE WITH ALMONDS

Steps:

• Preheat oven to 325°F. Line two baking sheets with parchment paper and set aside.
• Pour the blanched almonds into the bowl of a food processor. Pulse the almonds until finely chopped. Add half of the coconut to the food processor and pulse together with the almonds until chopped.
• Pour the coconut and almond mixture into a large mixing bowl. Add all remaining coconut, sweetened condensed milk, almond extract and vanilla. Fold together using a wooden spoon or stiff spatula until combined.
• In a separate bowl combine the egg whites and salt. Using an electric mixer beat the egg whites until medium-stiff peaks form. The egg whites should still be slightly foamy.
• Gently fold the egg whites into the coconut mixture until blended taking care not to deflate.
• Using an ice cream scoop (about 1 3/4-inch in diameter) drop packed mounds (about 45g each) of the coconut mixture onto one of the prepared baking sheets, about 1-inch apart. The cookies won't spread so no worries. Bake immediately for 22 to 27 minutes or until golden brown on the bottom and lightly brown on top. Cool completely on a wire rack then serve or decorate with chocolate.
• If adding whole almonds on top of the cookies lightly press the almond on top before baking.

COCONUT EXTRACT

Steps:

• Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
• Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.