Feeds:
Posts
Comments

Posts Tagged ‘coconut’

Savory & sweet. Crispy & delicious. That pretty much sums up this coconut shrimp. While I was in Charlottesville this weekend, we did a ton of cooking as always. While Cainon was in the Virgin Islands for part of his holiday he had coconut shrimp and raved about how good it was.

Thus, cooking adventure #1 for the weekend: make coconut shrimp. We ended up using a spicier jerk seasoning in the flour mixture and sweetened coconut for a sweet and spicy nice balance. We both stood at the stove coating the shrimp, frying, and eating. They were just too delicious to wait!

Coconut Shrimp

  • 1 lb peeled and deveined shrimp, tails on
  • 1 cup flour
  • 1 tbsp Caribbean jerk seasoning
  • 2 eggs
  • 1/2 cup bread crumbs (I used Panko)
  • 3/4 cup coconut (I used sweetened, but feel free to use unsweetened)
  • Canola oil for frying

Heat about an inch of oil and a deep frying pan. I kept my oil around medium heat on the burner. Mix flour and jerk seasoning together on a small plate. Crack and scramble eggs in another bowl or deep plate. Mix bread crumbs and coconut together on a third plate.

Coat each shrimp and flour, egg and then crumb and coconut mixture; be sure to press the coconut onto the shrimp to make sure it sticks! Drop the shrimp into the oil and cook until golden. It should only take 2-3 minutes on both sides. Make sure not to crowd the pan or the oil temp will go down and they won’t crisp up as nicely. Enjoy!

Read Full Post »

I thought I had decided weeks ago what cookies to make for the Great Food Blogger Cookie Swap, but then the day before I had planned to make and send the cookies, I got inspiration from my good friend, NPR.

I was listening to this story and there was a line about a coconut being cracked openĀ  and eaten at an open air market in Miami. I wanted that coconut. And from there, ta-da! Coconut cookies!

To make them a little more seasonal, I decided to make a chocolate and coconut cookie, which turned into a double chocolate coconut cookie! I hope all of my matches enjoyed them; I sure did in my taste tests!

Double Chocolate Coconut Cookies

  • 2 sticks unsalted butter, softened
  • 1/2 cup sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips
  • 1 3/4 cups sweetened flaked coconut

Preheat oven to 350.

Beat together the butter and sugars forĀ  few minutes, until smooth. Turn the mixer on low Add the eggs one at a time until combined. Add vanilla and mix until combined.

Sift together flour, cocoa, baking soda, baking powder, and salt. Slowly add dry ingredients to the wet with mixer on medium speed until well combined. Fold in the coconut and white chocolate chips.

Place rounded spoonfuls on a cookie sheet lined with parchment (or on a silpat, which I love!) about 2 inches apart as they will spread slightly. Bake until set for around 15 minutes. Adapted from Martha Stewart.

Thanks to all of the lovely ladies who sent me cookies as well!

Thanks to Monique, from Food Snob, who sent Dried Cranberry and White Chocolate cookies. Delicious and very Holiday appropriate. Thanks again Monique!

Thanks to Kelli, from The Corner Kitchen, for her Greek Almond-Anise cookies, simple and delicious with that great anise flavor. And I love anything coated in sugar.

Thanks to Julie, from Table for Two, who let me know about this cookie swap in the first place, and gave me mint chocolate truffle cookies! They were so good; kind of like a thicker thin mint!

And finally, thanks to Lindsay of Love and Olive Oil and Julie of The Little Kitchen for putting this great event together. I can’t wait for next year!

Read Full Post »