This stunning tree not only puts the tropic in Maldives, but is also an important part of Maldives’ culture. The coconut palms are one of the most useful trees in the world. From its woody trunk all the way up to the swaying fronds, the coconut palm has been providing a bounty of natural resources to the Maldivian people for generations. Have a sweet taste of this ingredient with one of these 3 simple recipes!
• 2 egg whites
• 90 gr sugar
• 180 gr shredded coconut
Preheat oven to 220 °C (425°F) before combining the shredded coconut and sugar. Add the eggs and mix evenly. Shape the mixture into rocks of the size of your choice and put them on a baking sheet on a baking tray. Lower the oven to 200°C (400°C) and bake for about 10 minutes.
• 2 cups desiccated coconut
• 1/2 cup honey
• 2 cups chocolate melts
Mix the coconut with honey until it starts to clump together if pressed. Then scoop out mounds of the coconut mixture and roll into a ball. After melting the chocolate, dip each ball into the chocolate and place on parchment paper to set. Sprinkle with coconut or any other sprinkles if you like.
• 2 and 1/2 cups (350 g) all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 stick/225 g) unsalted butter, softened to room temperature
• 3/4 cup (150 g) dark brown sugar (light works too)
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 and 1/2 teaspoons pure vanilla extract
• 2 cups toasted shredded coconut, plus 1/4 cup more for rolling the cookies
Preheat oven to 350°F/180°C and line pans with parchment paper before mixing the flour, baking soda, and salt in a bowl. In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for a minute until creamy and add the sugars and beat for 3 more minutes. Beat in the eggs (one at a time), vanilla extract, flour mixture and coconut. Roll the dough into balls and bake for 9-12 minutes, until cookies just begin to brown at the edges, but the center is still soft.