COCONUT EXTRACT
Provided by Alton Brown
Categories condiment
Time P5DT30m
Yield about 1/2 cup extract
Number Of Ingredients 3
Steps:
- Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut.
- Place 1 1/2 ounces of the coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine. Place in a cool dark place for 5 to 7 days, shaking to combine every day. Strain the coconut and discard. Return the vodka to a clean jar or to its original bottle and store in a cool place for up to a year. Reserve the remaining coconut for another use.
COCONUT CHOCOLATE CHIP COOKIES
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
HOMEMADE COCONUT EXTRACT
I am tired of wasting money on store bought pure extracts, so I have been researching different extract recipes. Even though there are very good recipe's for Vanilla extract on here, I wasn't able to find others. I am also aware that it's easy to substitute ingredients to make them, sometimes I like to look at its own...
Provided by Dawna Granger
Categories Other Sauces
Time 25m
Number Of Ingredients 3
Steps:
- 1. Place 1/3 cup coconut into a 1-cup glass jar with lid and pour the vodka over it. Seal and shake to combine.
- 2. Place in a cool, dark place for 5 to 7 days, shaking to combine every day.
- 3. Return the vodka to a clean jar or to it's original bottle and store in a cool place for up to a year. Reserve remaining coconut for another use.
- 4. SIDE NOTE: To open a coconut Preheat oven to 375 degrees. Place coconut onto a folded towel set down in a large bowl. Find the three(3) eyes on one end of the coconut and using a nail or a screwdriver and hammer or meat mallet, hammer holes into two (2) of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and back for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler or knife, peel the brown husk from the coconut meat. Rinse coconut meat under cool water and pat dry. Break the meat into 2 to 3 inch pieces. With a grater, grate coconut.
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8 RECIPES FOR MAKING HOMEMADE EXTRACTS | READY NUTRITION
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Reviews 6Published Jan 22, 2014Estimated Reading Time 5 mins
- Vanilla Extract. 1 cup vodka. 3 vanilla beans. Place beans and rum in a clean glass jar or bottle. Leave them in a cool dark cabinet for 6 to 8 weeks or longer as you consume the vanilla extract.
- Chocolate Extract. 1 cup vodka. 1/4 cup cocoa powder (use high quality dark chocolate for the best flavor) Place cocoa powder and vodka in a clean glass jar or bottle.
- Coconut Extract. 1-1/2 cups freshly grated coconut. 2 cup vodka. Drain coconut water and grate fresh coconut shavings and add them to a clean glass jar or bottle.
- Berry Extract. 3/4 cup berries (i.e., blueberry, raspberry, strawberry) 1 cup vodka. Add berries and vodka to a clean glass jar. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
- Orange Extract. 1 cup vodka. peel of 5 oranges, pith removed. Place fruit peels and vodka in a clean glass jar or bottle. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
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