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It seems to me that coconut has been popping up all over the place these days in recipes for everything from cookies and cakes to curries and casseroles. I think it might be one of those “vogue” ingredients that’s becoming stylish, kind of like sriracha hot sauce among gourmet cooks or green smoothies among healthy foodies. There’s even a whole blog devoted to all things coconut (which has some delicious looking recipes, by the way).
So it’s about time I jump on the coconut bandwagon, I guess. But here’s the deal, and I’ll speak plainly: I just don’t like it. A splash of coconut milk here or there I can handle, but the shredded stuff? Eeeek. The thought of it alone makes me wrinkle my nose.
This is the stand-point I was coming from a few days ago when I stopped by the store to pick up a few ingredients for a new fig cookie bar I wanted to try. They were out of almost everything I needed from the bulk bins…black mission figs, dates, blanched almonds. Nada. What they did have was a full bin of prunes and raw walnuts along with plenty of my white, flaky nemesis—unsweetened shredded coconut.
I eyed the coconut with resistance, but in the end swallowed my fears and bought a small bag. I’ve given other ingredients a shot in the past—take black beans, for instance—and have turned out to love them. Maybe the case would be similar with coconut.
At home I whirled together the nuts and dried fruit along with some spices and orange zest to form the dough of what would become coconut-encrusted, bite-sized cookies. They’re a no-bake treat, which means I could sample one just minutes after they were formed (although I’d recommend chilling them first like the recipe says, since they hold up better that way). The verdict? A perfect blend of sweetness and spice with just a hint of coconut crunch, these cookies are tasty little morsels. Definately not over-coconut-y, which to me is a good thing.
While I don’t think I’ll ever be a coconut “nut,” I certainly think I can stomach a little here or there like in this recipe. Who knows? The more I incorporate coconut into my cooking the more I may grow to like it. I’m not sold on coconut quite yet, but this little lesson in experimentation definately reminded me that giving an ingredient a second (or third or fourth) chance sometimes isn’t so bad after all.
3/4 cup raw walnuts
1/2 cup pitted prunes
2 tsp. orange zest
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 – 1/2 cup unsweetened shredded coconut, for coating
In a food processor fitted with the S-blade, process walnuts until finely ground. Add prunes and process until finely chopped and incorporated into the walnuts, about 20-30 seconds. Add the orange zest, cinnamon and ginger. Process until incorporated.
Turn dough out onto a parchment-lined work surface. Divide dough in half. Divide each half in half so that you have quartered the mixture. Out of each quarter form three small bite-sized balls. Flatten the balls into round cookie shapes. Place unsweetened coconut in a bowl and turn the cookies in the coconut to coat evenly.
Chill the cookies until firm, about 15-20 minutes in the freezer or 1 hour in the refrigerator. After this intial “firming” time, the cookies can be refrigerated for up to 5 days.
This post is linked up to Fight Back Fridays.