coconut tool
For the coconut tool lover this recipe will be without doubt well suited to them. Very crispy under the teeth this cookies is perfect to accompany an afternoon tea or as a snack. To be consumed with moderation; high sugar content.
Another particularity of the recipe is that it cannot be made for a last minute plan, the baking time being 12 hours.
For this recipe we will need a stencil about 5cm diameter and 2mm thick to spread and shape the cookies on the baking silicon sheet. The stencils are usually made of aluminium or rubber and we can find them in bakery utensils specialty shops. By using a stencil we are able to make regularly sized and shaped cookies.
First we need to start cooking the castor sugar (2) with the plain water, and we are going to cook it to the soft ball, this means to 113ºC (235ºF) if we use a thermometer. When the sugar reach 106ºC (223ºF) we can start whisking the egg whites with the castor sugar (1) preferably with an electric mixer on 3rd gear.
When the hot syrup reach 113ºC (235ºF) the egg whites should have already formed a soft snow. Then we pour very slowly the hot syrup into the egg white, whisking constantly on second gear, this time.
Then after scrapping the side of the bowl with a long handle mounted scraper, turn the mixer up to the 3rd gear again for a few second (to clean the whisk) and then back to second gear; and leave it for a few more minutes on 2nd gear to cool down slightly.
When the meringue is still warm but not too hot, take the bowl off the mixer and fold in the desiccated coconut knife and vanilla essence, mixing by hand with spatula or big spoon.
At this stage we get a very sticky white paste. So we can start shaping the cookies with the help of the stencil and a small palette knife on a the silicon baking sheets, keeping the disks 1cm apart each other.
Once you have finished shaping the whole mix take off the stencil(s) and insert the baking sheets into the oven.
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