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ISO: Coconut Biscuit Recipe


bluechefk
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Am looking for a coconut biscuit recipe, or even a basic recipe without the coconut, that i can use as a base for a semifreddo - can anyone help? i used to have a nice go-to recipe, but it seems to have disappeared from my files :angry:

to clarify, i'm looking for a basic, kind of dry, sponge type of cake that can be baked in thin layers & then cut into circles that a semifreddo can be unmolded onto.

any help would be greatly appreciated!!

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Payard has a recipe for what he calls a coconut sponge in his Simply Sensational Desserts book. But to me, it is a sheet of macaroon... so while you could cut it into circles, I think it is a little stickier than what you're looking for but definitely a textural contrast to your semifreddo.

4 large eggs

300 gms sugar

244 gms macaroon (dessicated) coconut

You basically whip the eggs and sugar over a bain marie til warm, then put it on a mixer until it triples in volume. Then fold in the coconut and bake on a sprayed/parchment half sheet pan for about 20 mins at 350. It will be a light golden color.

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a joconde works well and here's a link to a recipe here on eGullet that would probably work great.  you could probably even substitute the almond meal with unsweetened dessicated coconut (maybe grind smaller in a blender?) to get your coconut flavored joconde.

Might also use coconut flour...........

i've never seen that...where can you get it? does it have a nice coconut flavor?

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thanks, all, for your help! - a joconde is exactly what i was looking for :-) i like the idea of the macaroon sheet, but for this particular application, will probably stick to the joconde layer.

also interested in hearing about the coconut flour!! i have coconut powder on hand, and am thinking that i'll just add that to the basic joconde recipe, but would love to know about the flour for future use!

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OK, here is where I got mine

NETRITION

I've only used it a couple times and may need to get the book on cooking with it 'cause it IS different. However, I have liked it for breading chicken and shrimp. I've not made a sweet with it yet, but most of the recipes I find for it ARE for sweets. For example:

http://www.tropicaltraditions.com/organic_coconut_flour.htm

It has a light but unmistakable coconut fragrance and taste (which I love!) Not at all sweet. It is low carb and gluten free so I'd like to learn much more about working with it.

Kathy

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