Difference between revisions of "Desserts/toasty coconut wedges"

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(yIaxByeg)
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Makes: 16-20 wedges
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Vanessa, I stumbled upon this cemnomt on the internet and found it hilarious, because I believe I am the waiter you are talking about! My name is Pedro, I worked at Wahaca in Westfield, and even though my beard is reddish I am, believe it or not, Mexican! I was born and raised in Mexico City. My name is not fake and unfortunately neither is my accent (I wish I could get rid of it.)As far as the authenticity of Wahaca's food is concerned, I worked there for nine months and ate their food every day. And while it's not 100% authentic it is one of the most authentic Mexican restaurants I've ever been to outside of Mexico. A lot of people think of Tex-Mex as Mexican food, but it isn't. We don't have fajitas in Mexico, we don't have crunchy tacos, we don't have cheesy nachos. What we do have is tostadas, quesadillas, taquitos, and tacos just like the ones at Wahaca. The  street food  section of the menu is by far the most authentic. Anyway, I just wanted to say hi. Sorry you didn't enjoy your meal at Wahaca, but rest assured you weren't served by a phony Englishman pretending to be Mexican!
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Active Time: 30 minutes
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Total Time: 1 hour 25 minutes
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From: Better Homes And Gardens (http://www.bhg.com/recipe/toasty-coconut-wedges/)
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Kewl you should come up with that. Exletcenl!
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=Directions=
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== Step 1 ==
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Position a rack in middle of oven; preheat to 300 degrees F. Grease a 10-inch fluted tart pan or 10-inch springform pan, or line a large baking sheet with parchment paper; set aside.
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== Step 2 ==
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On a large baking sheet spread 1 1/2 cups coconut in an even layer. Bake, stirring every 3 minutes, until evenly toasted, about 12 to 15 minutes. Stir in the 1 cup oats. Continue baking, stirring every 3 minutes, until coconut is well toasted and the color of graham crackers and oats are beginning to brown, about 6 to 8 minutes more. Cool slightly.
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== Step 3 ==
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In a food processor place toasted coconut-oat mixture. Cover and process until ground almost to flour consistency but not clumped or oily-looking, scraping sides of bowl occasionally.
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== Step 4 ==
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In a large bowl beat butter, granulated and brown sugars, salt, and almond extract with an electric mixer on medium speed until very well blended and lightened in color, about 2 minutes. On low speed, beat in ground coconut-oat mixture. Beat in as much of the flour as you can with the mixer. Sit in any remaining flour until evenly incorporated. If dough is crumbly, work in up to 3 teaspoons water until it holds together.
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== Step 5 ==
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Press dough evenly into bottom of prepared pan. Lay a piece of waxed paper over dough, pressing down and smoothing with your fingertips. Remove waxed paper. Using a table knife, carefully score dough into quarters (avoid cutting all the way to the bottom of pan); score each quarter into 4 or 5 wedges.
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== Step 6 ==
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For coconut topping, sprinkle with the 1/4 cup coconut and the 2 tablespoons oats. Generously sprinkle edge with coarse green sugar, gently pressing sugar into dough.
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== Step 7 ==
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Bake for 30 minutes. If coconut topping becomes too brown, cover loosely with foil. Continue baking, covered, for 20 to 25 minutes or until shortbread is fragrant, nicely browned all over, and feels almost firm when pressed in center.
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== Step 8==
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Transfer to a wire rack; let cool 5 to 10 minutes to firm up slightly. Cut wedges along scored lines. Let stand until cooled or barely warm. If using a springform pan, carefully remove sides. Separate wedges. Using a spatula, transfer wedges to wire rack. Cool completely.
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from the test kitchen
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Store in a cool spot up to 2 days.
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Freeze up to 3 months.
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Revision as of 05:08, 9 July 2015

Vanessa, I stumbled upon this cemnomt on the internet and found it hilarious, because I believe I am the waiter you are talking about! My name is Pedro, I worked at Wahaca in Westfield, and even though my beard is reddish I am, believe it or not, Mexican! I was born and raised in Mexico City. My name is not fake and unfortunately neither is my accent (I wish I could get rid of it.)As far as the authenticity of Wahaca's food is concerned, I worked there for nine months and ate their food every day. And while it's not 100% authentic it is one of the most authentic Mexican restaurants I've ever been to outside of Mexico. A lot of people think of Tex-Mex as Mexican food, but it isn't. We don't have fajitas in Mexico, we don't have crunchy tacos, we don't have cheesy nachos. What we do have is tostadas, quesadillas, taquitos, and tacos just like the ones at Wahaca. The street food section of the menu is by far the most authentic. Anyway, I just wanted to say hi. Sorry you didn't enjoy your meal at Wahaca, but rest assured you weren't served by a phony Englishman pretending to be Mexican!

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