Bought Trader Joe's thick strips of lightly sweetened dried coconut. Now what?
I got them a few months ago and have yet to open the bag. I suppose I could dip them in melted chocolate or grind them up for use in baking but both seem like traveling from Newark to New York via Pittsburgh. I could just buy Mounds candy or bagged shredded coconut.
Anyone have any suggestions? The strips are slightly pliable but roughly 1/4" thick and wide, from 1 to 3" long. Some straight, some curled. I think they would be hard enough to chew that they would not be pleasant to eat out of hand, but I could be wrong since I have not tried them yet.
Keep them whole and bake them into a coconut-lime cake, they make a really tasty texture contrast - plus they look beautiful scattered on top! I love this recipe: http://www.deliaonline.com/recipes/ty...
I just add in a couple of generous handfuls of the coconut strips when making the batter.
A very long time ago there was a commercial snack product called (I believe) "Coconut Zombies." A friend's mother always had them on the kitchen counter and I would find any reason to visit so I could grab a hand full. As I remember they were baked or toasted to the point that the edges were a deep brown with the center being a lighter shade and softer. The light salting just accented the sweetness. Maybe I'll get some coconut and try to recreate it.
I bought a big bag of dried coconut from Costco and while I've been adding slivers to fresh fruit, Greek yogurt and just nibbling on it out of hand, I did make these bars the other day and they were very tasty. The lemongrass and coconut combo was so refreshing.
Lemongrass Bars with Coconut Shortbread Crust
1 1/2 cups all purpose flour
1 cup sweetened shredded coconut (about 3 ounces)
1/2 cup powdered sugar
1/2 cup plus 3 tablespoons unsalted butter, room temperature
1 1/4 cups sugar
scant 1/2 cup grated lemongrass
5 tablespoons fresh lemon juice
3 large eggs
1/4 cup all purpose flour
Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Using electric mixer, beat flour, coconut, powdered sugar, and 1/2 teaspoon salt in large bowl until well blended, 30 seconds. Add butter; beat on low speed until moist clumps form. Press dough onto bottom and 1/2 inch up sides of pan. Bake crust until golden (edges will be darker), about 25 minutes.
Meanwhile, place sugar and lemongrass in processor; pulse until lemongrass is finely ground, about 1 minute. Add lemon juice; process until well blended, about 30 seconds. Add eggs; process to blend, 10 to 15 seconds. Add flour and pinch of salt; pulse until smooth.
Reduce oven temperature to 325°F. Pour filling over hot crust; bake until filling is firm, 22 to 23 minutes. Cool in pan on rack.
Cut lemongrass bars lengthwise into 4 strips, then crosswise into 6 pieces. Dust bars with powdered sugar and serve.