“Cuoquinhos”/Coconut macaroons

Life is like a bus or a busy tube. People keep hopping in and jumping
out throughout the years. Sometimes we are lucky enough and those hoppers  stay in for a while and leave an imprint on our hearts and minds. So far  I have been fortunate to meet some interesting hoppers. Last weekend I met a few of them, the ones who I met on  the teenage years’ carriage, those with who I daily shared experiences at school. It was great,  nostalgic and somehow reinvigorating to revisit some of those faces, to know what each of them are doing, to discover their path in life. And it was great too because I laughed. I laughed like I haven’t  laughed in years, the type of silly laughter which brings tears to your eyes and makes your cheeks stiff afterwards. In between words, rounds of tequilas and caipirinhas the night evolved into the  semantics field where words were invented or amalgamated with  different accents. One of them was “cuoquinho” which is a slightly inbred way of saying “coquinho”, a traditional coconut macaroon  typical in Portugal. Bizarre albeit fun. I think it was the alcohol  playing with us. This week I present you with an homage to last weekend night,  the recipe for the coconut macaroons which are sold  in so many patisserie an are a delight as a petit fours with an espresso. A big kiss and a huge hug to all of those I saw.

Coconut macaroons

Ingredients

2 eggs
100 gr of sugar
Rind of 1 lime
2 tbsp of unsalted butter
120 gr of dessicated coconut
1 tsp of tequila

Preparation

Preheat the oven at 200 ºC.

In a bowl, whisk the butter with the sugar till it is pale and fluffy. Add the eggs one at a time. Mix in the coconut, the lime rind and the tequila.

Line a muffin tray with paper cases and fill them with the coconut mixture. Bake in the oven for 20 minutes, till they are golden and crisp on top.

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