Well, if you may have noticed, this blog is experiencing something of a hiatus – not good, I know. This is because I have chosen to spend my summer doing an internship, research, and taking a class, leaving me with little free time for baking. Who knew that working 9-6 could be so tiring? Anyway, I intend to resume my regular posting in end of August or maybe beginning of September. That’s not to say that there won’t be anything new showing up between now and then, but it won’t be the same as during my school year.
Category: Uncategorized
Changes
Well, if you’ve visited here before, you may have seen a rather different version of this site.
I’ve decided that a blog format would be more suitable for what I am doing (namely posting a cookie recipe a week). Let’s face it, no one is coming here looking for my artwork from middle school.
So, welcome to the new jilliankozyra.com!? (Such a sexy name!)
Coconut Macadamia Nut Cookies
I was shocked to learn that many people don’t like coconut. I like coconut so much, that on a recent venture to Grand Cayman, my friends and I actually managed to get a coconut out of a tree to eat. The ingredient that thew me in these cookies, which I think have a somewhat Hawaiian theme, was the macadamias, which my local grocery store apparently does not carry (yet I think they stock every Goya product known to mankind…go figure.).
Coconut Macadamia Nut Cookies
1/2 c plus 2 tbs salted macadamia nuts
2 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 stick (1/2 c) butter
1/2 c vegetable shortening
1 c sugar
3 large eggs
1/2 tsp pure vanilla extract
1 tbs lime juice
1/2 c unsweetened shredded coconut, plus more for sprinkling
1. Preheat the oven to 325oF. Spread the macadamia nuts in a single layer on a rimmed baking sheet. Toast them about 10 minutes, or until they are light golden and fragrant. Let them cool, then halve about 22 of the nuts. Finely grind the remainder and set aside.
2. In a medium bowl, whisk together flour, baking powder and salt and set aside. In a large bowl, beat together the butter, shortening and sugar until light and fluffy, 3 to 4 minutes. Beat in the 2 eggs, vanilla and lime juice. Add the flour mixture, ground macadamia nuts and coconut. Mix on low speed until just incorporated.
3. Turn the dough out on to a clean work surface and shape into an 11-inch log, about 2 inches in diameter. Wrap in plastic and refrigerate for at least 2 hours.
4. Preheat the oven to 350oF, and line 2 large baking sheets with parchment paper. Remove the dough log from the refrigerator. Using a sharp knife, cut into 1/3-inch-thick slices. Place on baking sheet.
5. In a small bowl, whisk together the remaining egg with 1 tbs water. Using a pastry brush, lightly brush the top of each cookie with the egg wash. Sprinkle with some coconut and press a macadamia nut into the center.
6. Baking until the edges are golden and the coconut on top is lightly golden. Transfer to a wire rack to cool completely.
Makes about 44 cookies
