My husband loves Khmer curry so much I make it a point to cook it at least once a month. As are most Khmer and Thai curries, coconut milk or cream is the basis of a yummy, creamy curry gravy.
I made some today and while “processing” (milking might be the appropriate word, I’m not sure) the grated coconut flesh, I thought of experimenting with the used flesh instead of just throwing it away.
So anyway, I just settled on making macaroons. So many recipes are found online and I just picked one that is the easiest and with ingredients that are found in my cupboard. Well, so much for the experiment part, tinamad na ako.
With a bit of prayer again to the baking goddess, I put two trays in the oven and after an hour, these came out:
Brown and crispy on the outside, soft and chewy on the inside. Best of all, it is not too sweet, yey! But you know what, I love the burnt portion most, you know, the bottom part that sticks to the baking paper. I love nibbling that part, hihihi. From now on, no more coconut goes to waste every time I make Khmer curry 🙂