Cocoanut Biscuits
Ingredients
Directions
Prepare the albumen
Soak the albumen overnight in cold water.
Beat the albumen until stiff and set aside.
Make the mixture
In a pot, cook the glucose, sugar, and enough water to dissolve to 238°F (114°C).
Turn off the heat and add half of the albumen and 22 lbs of coconut; stir well.
Add the remaining 22 lbs of coconut and the rest of the albumen; mix thoroughly.
Ensure the mixture forms a nice soft ball.
Shape and bake
Roll the mixture into small balls and flatten them into cake shapes.
Place them on greased baking sheets and bake until golden brown.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Albumen
- Whipped until stiff, it traps air and gives the biscuits a light, airy structure.
- Glucose
- Interferes with sugar crystallization, keeping the biscuits soft and moist rather than grainy.
- Sugar
- Sweetens the biscuits and contributes to browning in the oven.
- Fine cocoanut
- Forms the bulk of the biscuits and provides their main texture and flavor.
The step that matters
Cooking the syrup to 238°F (114°C). This soft-ball stage sets how firm the mixture becomes. Stopping short leaves it too soft to hold its shape, while going much higher makes it hard and brittle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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