We grated a cup and replaced the nuts called for in the recipe. I think they are FABULOUS with coconut. Eric thinks they are okay but nothing special. Nutmeg likes them, too. I almost threw in some dried pineapple, but these were mostly to send along to the beach house and I thought just coconut might be weird for some people. Next time!
A few coconut tips
- Don't let a 5 year old grate. She sliced her thumb knuckle quite quickly. :(
- Eric started with a drill top open a hole to drain the coconut water. He used a very large bit, but that meant we only needed one hole. Neither Nutmeg nor I liked the coconut water.
- Then he cracked it open with a chisel and hammer. Did not see that tip anywhere online. Much easier than with a hammer alone and didn't need a towel to keep the bits from flying around.
- Place the pieces attached to hull on a cookie sheet and put in a 350 oven for 15 minutes. They will be easier to pry off the hull now. I let them cool for about 5 minutes; they were still hot so I had to hold the shell with a towel while I pried the coconut meat off. I used a small paring knife to get between the meat and the shell.
- Then I used a vegetable peeler to get the brown inner shell (?) off. It was so easy with a peeler. Except my hands cramped so it took me a few hours off and on (maybe 30 minutes hands on, if that).
- I used the smallest holes on my box grater. Never used these before but they are the perfect size for coconut.
- I considered toasting the coconut, but Nutmeg said to put it in raw. I wasn't sure that it would matter in cookies anyway.
I wish we lived near coconut trees. I really enjoyed having fresh coconut. So much nicer than the dried stuff from bags in the store. :(
Oh, and for some reason 15 minutes at 350 was a wee bit too long this time. Nearly burned the cookies. Perhaps it was the pizza stone--I put the it on the bottom of the oven this time, as it had preheated and I had nowhere to put it in the kitchen. Sometimes I leave it on the rack. I'll have to keep note of how it affects things.