Coconut Lime Marshmallow Cake

My sister and her kids are visiting from Alberta this month and were coming for dinner one night last week so once again, I was in the mood to create a special dessert cake to mark the occasion. The only inspiration I had was a bag of limes that Spouse had purchased earlier that week. I'd had the idea for a while to try a coconut lime cake but didn't want anything too, too heavy.

Kids always enjoy the marshmallow frosting I make for cakes and cupcakes so I decided to use that along with plain unsweetened toasted coconut to frost the cake. The marshmallow frosting is sweet enough on its own anyway and the unsweetened version has more of the true coconut flavor so that worked very well.

I love a good tart lime curd, so that was easy enough to decide on for the filling but I didn't want a heavy cake to support all those great flavors so I chose a simple sponge cake with a little lime zest added for extra flavor. The combination of flavors and textures turned out fantastically well and wasn't too heavy at all; in fact, I'd say it is one of my favorite new cakes I've created this year.

Lime Curd

• 6 large or extra large egg yolks
• Zest of 2 large limes
• ½ cup fresh lime juice
• ¾ cup sugar
• ½ cup butter cut in small pieces

Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the lime cured through a sieve to remove the zest if desired but I don't bother.
Chill completely before using to fill the center of the two cake layers.

Lime Sponge Cake

Sift together and set aside:

• 1 cup flour
• 1 tsp baking powder

For the meringue base of the batter you will need:

• 6 eggs separated, room temperature
• 1/4 tsp cream of tarter
• 1 cup sugar, separated in 2 half cups
• 2 tsp vanilla extract
• 1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

During the final minute of folding the batter add

• zest of one lime, finely minced

Pour into ungreased and parchment paper lined 8 or 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.

Marshmallow Frosting

• 4 egg whites
• ¼ tsp cream of tarter
• 2 tsp vanilla extract
• 1 1/4 cups sugar
• ½ cup corn syrup
• 1/4 cup water

In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.


Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.

Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.

I like to pipe a rim of frosting around the edge of the bottom layer of cake to form a sort of well for the lime curd before adding the top layer and frosting the entire outside of the cake. Reserve 1/4 cup of the lime curd to garnish the cake if desired.

When the cake is completely frosted cover the top and sides of the cake with

• 1 cup toasted unsweetened coconut

I toast coconut in the oven at 350 degrees F by placing it in a shallow layer on a baking sheet for 5 to 10 minutes, tossing it about 3 times during the baking time.

Pina Colada Pancakes with Vanilla Rum Syrup

Pina Colada Pancakes with Vanilla Rum Syrup

With the annual Shrove Tuesday Pancake Day feast around the corner, I've been experimenting with making my own flavor infused syrups to serve with them. When I spied the remnants of a bottle of dark rum that was unlikely to be used for anything else, I took that as my inspiration. Rum of course invokes tropical flavor thoughts, maybe because of the cold winter weather outside so I thought why not Pina Colada Pancakes? Why not indeed. They turned out incredibly delicious. No doubt they will make return appearances at weekend brunches throughout the year.

Pina Colada Pancakes with Vanilla Rum Syrup

A bit of an adult flavor combination in this delicious brunch dish but since the alcohol is completely cooked off the kids can enjoy it too; or just serve theirs with maple syrup. A great recipe for annual Pancake Day.

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Yield: About 18 large pancakes
Ingredients

• 2 cups flour
• 4 tsp baking powder
• ¼ tsp salt
• ¼ cup sugar sugar
• 2 cups milk
• ¼ cup sour cream
• 2 eggs
• 4 tbsp melted butter
• 2 tsp vanilla extract
• 1/2 cup unsweetened dessicated coconut
• 1 cup fresh pineapple, diced small
• VANILLA RUM SYRUP
• 3/4 cup sugar
• 2 tbsp corn syrup
• 3/4 cup water
• 1 small vanilla bean
• 1/4 cup dark rum

Cooking Directions

1. Sift together the flour, baking powder, sugar and salt.
2. Add the milk, sour cream, eggs and vanilla and whisk together until their are no lumps left.
3. Stir in the pineapple and coconut.
4. Pour by ¼ cup measures onto a heated and oiled griddle.
5. When bubbles break the surface of the pancakes flip them and cook for another 2-3 minutes or until golden brown. Serve with Vanilla Rum Syrup.
6. For the Vanilla Rum Syrup, in a small saucepan bring the water, sugar, corn syrup to a slow simmer. Split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the pot along with the vanilla pod. The pod can be removed later. Let this boil for 5 minutes then add the rum and continue to cook until the mixture reaches 230 degrees F on a candy or meat thermometer.
7. Allow the syrup to cool to almost room temperature before removing the vanilla pod pieces and serving over the pancakes.

Haystacks

Haystacks

Here's a very quick and easy macaroon cookie recipe using just a few simple ingredients. I always get requests for this recipe during the Holiday season because they are a real old fashioned Newfoundland favorite during Christmas time. It seemed every baker I knew while growing up made these every year.

I've modified the original recipe to include sweetened condensed milk which not only makes the recipe easier, it keeps the centers more moist too. A nicely packaged batch of these would make a lovely gift for the coconut lover in your life too.

Haystacks

Recipe by Barry C. Parsons

Haystacks - a real old fashioned simple coconut macaroon cookie that's formed in a boiled egg cup. A very popular treat at the Holidays.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 2 dozen cookies

Ingredients

• 1 cup sweetened condensed milk
• 5 cups unsweetened dried coconut, (fine or medium cut)
• pinch salt
• 2 tsp vanilla extract
• 1/4 tsp cream of tartar
• 3 tbsp sugar
• 2 large egg whites
• 1/4 cup glace cherries

Directions

1. Preheat oven to 325 degrees F. Line baking sheet/2 with parchment paper.
2. Combine the sweetened condensed milk, the vanilla extract and salt.
3. Fold in the coconut.
4. Whip the egg whites to soft peaks along with the sugar and cream of tartar.
5. Fold the egg whites completely through through the coconut mixture.
6. Form the haystacks using a boiled egg cup or small ice cream scoop. Keeping the inside of the egg cup slightly wet helps form the cookies.
7. Top each haystack with a piece of glace cherry or other dried fruits or nuts.
8. Bake at 325 degrees for about 20-25 minutes or until the bottom edges just begin to turn brown.
9. Cool completely on the pan. Store in an airtight container. Can be frozen too.

Easy Cherry Almond Macaroons

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Easy Cherry Almond Macaroons

Growing up, while other kids my age turned up their noses at many coconut cookies during the Holidays, I was an obvious exception. Coconut covered snowballs, Partridgeberry Coconut Meringue Squares and Coconut (Macaroon) Haystacks with a bright red glace cherry on top were among my favorites.

This recipe was inspired by those coconut haystacks, often formed by using a boiled egg cup to make the shape. I always wanted to pick all the cherries off the tops of those cookies when I was a kid, so rather than do that, I thought I'd just add more to the recipe. Cherries and almonds are a natural flavor combination so some toasted ground almonds make a delicious addition to these quick and easy cookies too. These are so easy to make and since there will always be some coconut lovers in any group, so why not add these to your Holiday baking list?

Easy Cherry Almond Macaroons

Recipe by Barry C. Parsons

A very simple, easy coconut macaroon recipe with the added flavors of cherries and almonds. These freeze well making them another great choice for the Holiday freezer.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 3 dozen cookies

Ingredients

• 4 cups sweetened dried coconut
• 1 1/2 cups toasted ground almonds
• 1 cup glace cherries, cut in quarters (Maraschino or dried cherries can also be used)
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• pinch salt
• 1 can (300 ml) sweetened condensed milk
• 2 large egg whites

Directions

1. Toast almonds at 350 degrees F in a single layer on a baking sheet for about 5-7 minutes. Cool completely before grinding them in a food processor or blender.
2. Mix the almonds with all of the other ingredients except the egg whites, stirring well to combine.
3. Whip the egg whites to soft peaks and fold them gently through the coconut, cherry almond mixture.
4. Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.
5. Bake at 325 degrees F until lightly golden brown at the edges, about 20-23 minutes. Do not over bake.
6. Cool completely on the baking sheet before removing the cookies.
7. Store in airtight containers.

Apricot Coconut Meringue Bars

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Apricot Coconut Meringue Bars

This is my new favorite version of one of the oldest cookie bar recipes in my family. It's no secret that apricot is my favorite type of jam and a quick homemade version is what I used in this recipe which I've also made on different occasions with raspberry, strawberry and cranberry jams.

I've updated the recipe recently to partially pre-bake the base, which, depending on the water content of the jam you are using could get soggy. This step worked really well in preventing that from happening.

I like to make homemade apricot jam for this recipe from dried apricots, so I've included instructions for enough jam to make this recipe but if you like, double the recipe and save a jar for your morning toast or to serve on fresh baked biscuits at a weekend brunch. Yum!

Apricot Coconut Meringue Squares

Recipe by Barry C. Parsons

Apricot Coconut Meringue Squares - a soft cookie base, covered with sweet apricot jam and a layer of coconut meringue. Delicious with practically any favorite jam of your choice.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 25 cookie squares

Ingredients

• FOR THE BASE
• 1/2 cup butter
• 1 cup brown sugar
• 2 egg yolks (reserve the whites for the meringue top)
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 2 cups homemade or good quality apricot jam
• FOR THE TOP LAYER
• 2 egg whites
• 1 cup brown sugar
• 1 cup fine unsweetened dried (desicated) coconut
• TO MAKE APRICOT JAM
• 2 cups chopped dried apricots
• 1 1/2 cups boiling water
• 2/3 cup sugar
• 2 tbsp lemon juice

Directions

1. Preheat oven to 350 degrees F. Grease a 9x9 inch square baking pan and line with parchment paper.
2. FOR THE BASE, cream together the brown sugar and butter until light and fluffy.
3. Beat in the egg yolks and vanilla extract.
4. Sift together the flour and baking powder. Fold into the creamed mixture.
5. Spread evenly into the bottom of the prepared pan and bake for 25 -30 minutes. Remove from oven and cool for 10 minutes.
6. Spread the jam over the surface of the base.
7. Whip the egg whites to soft peaks.
8. Gradually beat in the brown sugar.
9. Fold in the dried coconut.
10. Spread carefully over the surface of the jam layer. Return to the oven for about 20-25 minutes.
11. Cool completely in the pan before cutting into squares or bars. Store in airtight containers. Freezes well.
12. If you are making homemade jam, cover the chopped apricots with the boiling water and add the sugar and lemon juice.
13. Bring to a slow simmer for about 15-20 minutes.
14. Using a potato masher mash the apricots and continue to simmer into a jam consistency where the jam is quite thick and all the visible liquid has boiled off. Cool to at least warm before using in the cookie square recipe.

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

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Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

After the success of our Chocolate Lamingtons last week, many local fans mentioned this variation of the poplar treat from back in the 70's. Almost every birthday party I attended as a kid would have had some version of this square served among the other treats.

A bit of nostalgia is always welcome at the Holidays, so why not add these to your baking list and have them in the freezer for when you need to pull a few out fast; they freeze well and defrost quickly too. Try them in Raspberry too if you prefer.

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons

Recipe by Barry C. Parsons

Strawberry Coconut Cake Squares a.k.a Strawberry Lamingtons - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract
• 3 large eggs
• 1 1/2 cups buttermilk
• Aproximately 4 cups dried shreded coconut
• FOR THE STRAWBERRY SYRUP
• 2 small packages Strawberry Jello
• 1 1/2 cups water (3/4 cup boiling plus 3/4 cup cold)
• 1 cup strawberry jam

Directions

1. Grease a 9x13 inch baking pan and line with parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
8. Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
9. When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the strawberry syrup and coconut.
10. TO PREPARE THE STRAWBERRY SYRUP dissolve the 2 packages of Jello in the boiling water.
11. Whisk in the jam and cold water. Chill this to the point that it thickens slightly but not beginning to set.
12. Working quickly, dip the frozen cake cubes into the syrup one at a time. Let them soak for a few seconds.
13. Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
14. Store in airtight plastic containers in the fridge. If you are freezing the dessert squares put them back into the freezer right away. 

Chocolate Coconut Cake Squares a.k.a. Lamingtons!

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Chocolate Coconut Cake Squares a.k.a. Lamingtons!

This is a recipe that I have not made in a very, very long time. It was almost a lost recipe to me and when I saw it in my sister's Facebook timeline from a blog called Sweet Little Bluebird, the memories came flooding back. My sister Brenda tells me that our Nan Morgan made them which makes sense since she loved anything coconut but I remember them as a very common treat even at kid birthday parties. I went digging through some local old church cookbooks and sure enough, there was the recipe. The original recipe calls for a cake mix but I haven't used one of those in decades; the vanilla scratch cake recipe included here was perfect to use with these dessert squares.

Baby and wedding showers seemed to be more common back in those days and inevitably in rural Newfoundland where I grew up, there was far more food than the ladies present could ever consume. Every lady was certain to leave with the same Tupperware container she brought along but return with it filled with a selection of the treats that the other women had contributed. Besides the ham and cheese and egg salad sandwiches that were always mainstays, as well as a great selection of sweet treats, I remember these little cake squares as being a very common contribution to the celebrations too.

As small children we must have eaten hundreds of these but somehow the popularity of this dessert faded over the years. I have no idea why; they are so moist, soft, chocolatey and scrumptiously coconut covered. My kids had never had them until I made them this past weekend and quickly went through several of them in the first two days. I've frozen the rest of the batch into to enjoy later but I suspect the kids will sneak a few from the basement freezer before long. I'll have to guard them closely.

UPDATE: The first day I posted this recipe I heard from literally  dozens of Australians informing me that these were an Aussie favorite called Lamingtons, reportedly named for Lord Lamington, Governor of Queensland at the turn of the 20th century. How this recipe became popular in Newfoundland in the 1960's or possibly earlier is a mystery to me but I received so many responses from Australia, New Zealand and even as far east as Hong Kong, I've updated the recipe title to reflect its heritage.

Chocolate Coconut Cake Squares a.k.a. Lamingtons!

Recipe by Barry C. Parsons

Chocolate Coconut Cake Squares a.k.a. Lamingtons! - a decades old, nostalgic recipe that deserves a resurgence in popularity. Easy, moist, soft vanilla cake, dipped in chocolate syrup and rolled in dried coconut.

Prep time: Approximately 20 minutes
Cook time: 35 minutes
Total time: Several hours including cooling and freezing time for the cake.
Yield: 24 dessert squares

Ingredients

• 1 1/4 cups sifted all purpose flour
• 1 1/2 cups sifted cake flour
• 1/2 teaspoon baking soda
• 1 1/2 tsp baking powder
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2/3 cup vegetable oil
• 1/3 cup vegetable shortening at room temperature
• 3 tablespoons good quality vanilla extract
• 3 large eggs
• 1 1/2 cups buttermilk
• Aproximately 4 cups dried shreded coconut
• FOR THE CHOCOLATE SYRUP
• 1 cup cocoa
• 1 1/2 cups water
• 1 tsp vanilla extract
• 1 1/4 cups white sugar

Directions

1. Grease a 9x13 inch baking pan and line with parchment paper.
2. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
3. In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
4. Beat the eggs in one at a time.
5. Fold in the dry ingredients alternately with the buttermilk.
6. I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
7. Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
8. Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
9. When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the chocolate syrup and coconut.
10. TO PREPARE THE CHOCOLATE SYRUP whisk together the sugar and cocoa. This helps to remove any small lumps from the cocoa.
11. Add the vanilla and water.
12. Bring to a slow rolling boil and cook for 5-6 minutes. The syrup should thicken slightly but will still be quite thin.
13. Cool completely to room temperature.
14. Working quickly, dip the frozen cake cubes into the syrup. You don't want to soak too much syrup into the cake.
15. Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
16. Store in airtight plastic containers. If you are freezing the dessert squares put them back into the freezer right away. 

Apricot Coconut Crumble Bars

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Apricot Coconut Crumble Bars

I love all kinds of crumble bar cookies and there are many others to be found here on Rock Recipes but with apricot, my favorite fruit filling being the star of the show, this one has to be at the top of my favorites list. This versatile recipe can use practically any fruit jam or compote for the filling and as an added bonus freezes very well too; just get them into the freezer immediately after they cool completely to preserve freshness and prevent the inevitable overindulgence that will follow. ;)

Apricot Coconut Crumble Bars

Recipe by Barry C. Parsons

Apricot Coconut Crumble Bars - a buttery coconut crumble bar with a delicious apricot compote filling. Freezes quite well too.

Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
Yield: About 36 bar cookies
Ingredients

• 2 cups flour
• 3/4 cup sugar
• 1 tsp baking powder
• 2 cups dried coconut, medium cut
• pinch salt
• 1 cup butter, cut in small pieces
• FOR THE APRICOT FILLING
• 3 cups dried apricots, chopped fine
• 1 cup sugar
• 1 1/2 cups boiling water

Directions

1. For the crumble sift together the flour, sugar, baking powder, coconut and salt.
2. Using your hands or a pastry blender cut the butter into the dry ingredients until the it is completely incorporated and the mixture resembles a coarse crumbly meal.
3. Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan. Pour the apricot filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the apricot filling and press down gently.
4. Bake in a 350 degree F oven for 40 – 45 minutes or until light golden brown in color. Cool completely in the pan before cutting into squares and serving.
5. TO MAKE THE APRICOT FILLING simmer the chopped apricots sugar and water until the apricots are softened and the mixture comes to a jam-like consistency. Alternatively, you can use a good quality apricot jam. You will need about 2 1/2 cups.

Mango Peach Coconut Crumble

Mango Peach Coconut Crumble

Good morning from Philadelphia. I'm on vacation with the family, eating my way up the American east coast but I'm up in the early morning light in the city of brotherly love just in time to share this seasonal dessert recipe for your Sunday dinner.

Regular readers will know by now that peaches are my favorite summer fruit and I can't get enough of them, especially in delicious desserts. Our most recent family dinner dessert before we embarked on our road trip from Savannah to Boston, included them in combination with ripe juicy mangoes in this wonderful comfort food dessert. To add a further tropical touch to the crumble, I included some dried coconut but if you are not partial to coconut as many are, you can just substitute oatmeal instead. Wonderful with some good vanilla or coconut ice cream too.

Serves 8

• 3 large peaches diced
• 2 small mangoes diced

About 4 to 5 cups diced fruit in total.

Mix together:

• 1/2 cup sugar
• 1 1/2 tbsp corn starch
• pinch cinnamon
• pinch salt

Toss together with the fruit mixture and 

• 1 1/2 tsp pure vanilla extract
• 2 tbsp lemon juice

Mix together well and pour fruit mixture evenly into the bottom of a 9x9 or 8x12 inch glass baking dish. A 10 inch deep dish pie plate works well too.

For the crumble, in a large bowl toss together:

• 1 1/2 tsp baking powder
• 1 1/4 cups unsweetened dried coconut
• 1 1/2 cups flour
• 3/4 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1 cup butter, cut in small cubes

When the butter has been fully incorporated you should be able to press it together in your hands and it should hold together. Break off small chunks and scatter them evenly over the surface of the prepared fruit. Press down lightly. Bake for 40- 50 minutes at 350 degrees F. The fruit should be bubbling and the crumble evenly golden brown when it is fully baked. Allow to cool for at least 20 minutes before serving.

Coconut Orange Tea Buns

Like so many families in Newfoundland, mine has quite a number of fantastic bakers and they all make terrific traditional raisin tea buns. Two other tea buns famous in our family circle are orange and coconut. When trying to decide which of those two to serve recently, like I am prone to do, I decided not to decide  and combined the two into a new version of a family favorite. We all loved the result and wondered why we had not tried it before. These were exceptionally scrumptious served warm with honey butter as a weekend brunch treat.

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or just rubbing it into the dry ingredients using your hands.

In a food processor, combine:

3 cups flour
¾ cup sugar
3 tsp baking powder
½ tsp salt

Cut in:

¾ cup butter

until mixture resembles a fine meal. Remove to a large bowl and stir in:

1 cup unsweetened fine coconut

Make a well in the center of this mixture.

Mix together:

2 tbsp lemon juice
1 tsp vanilla extract
1 tsp almond extract
1 cup undiluted evaporated milk

zest of 1 orange finely chopped

Pour into the well and mix only enough to form a dough ball. Roll to 1 inch thickness and cut out buns with biscuit cutter and place on parchment lined baking sheet. Bake at 375 degrees F for about 20 minutes or until golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 16 large tea buns.

Honey Butter

Honey butter is simply honey beaten into plain butter in a 2 to 1 ratio of butter to honey.

1 cup butter (not margarine or other horrible butter substitutes)

1/2 cup honey

Auntie Crae's Chocolate Macaroons

We've received amazing feedback and many, many thanks for posting the recipe for Auntie Crae's Plantation Chews last week. There is zero doubt that thousands of people loved those amazingly delicious, caramel-y, chewy cookies from the now defunct legendary local bakery as much as I did and many were ecstatic to be able to make them at home.

The owner of the bakery also shared her recipe for Chocolate Macaroons before the bakery closed ad as so many people equally loved those wonderful chewy, soft coconut cookies, we've decided to feature that recipe as well. The recipe appears exactly as it was printed for customers during the final weeks of the bakery's operation.

Auntie Crae's Chocolate Macaroons

1 14 cups sugar

3 1/3 cups sweetened coconut flakes

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/8 teaspoon salt

1/2 cup egg whites

1/2 cup pastry flour

1 1/2 cup dipping chocolate

Blend dry ingredients well.

Whisk egg whites, corn syrup and vanilla

together in separate bowl.

Add to dry ingredients and mix by hand.

Heat this mixture over steam in a double

boiler or something similar until mixture is

123 degrees F. Stir occasionally.

Scoop out appropriate sized cookies and

deposit them on cookie tray that has been

lined with parchment paper. Flatten cookie

with hand that has been dipped in water to

keep hand from sticking to cookie. Smooth

edges of cookie to avoid raggedness.

Bake in preheated regular oven at 350 F for

five minutes. Rotate cookie pan so that back

of pan is now at front of oven. Bake for an

additional 3 minutes.

Cookie should be a light

golden brown and will be very soft. It will

harden as it cools. Do not overbake.

When cool, dip cookie in melted coating

chocolate so that one half is covered with

chocolate. Place on pan again until chocolate

has hardened.