I still try to keep food at the forefront and try to experience different things all of the time. For the past five years, I have lived in the South and have loved "Southern" food...so yummy! Through it all, I have always fed my Marines. Pretty much everything you see on this blog finds its way to work and the Marines are always willing to eat whatever I bring. Either they are too busy to make things for themselves or they live in the barracks and don't have a way to make things for themselves. Either way, it makes me happy to be able to share my homemade goodies with them.
I chose eight years ago to become a Marine. I was graduating from college and enjoying knowing what I wanted to do. My friends were all interviewing for jobs and I was enjoying relaxing, knowing that my interview was going to be 10 weeks long and require a lot of yelling and running! I look at my friends from college and realize that I have made the right choice by coming into the Marine Corps. I have had so many opportunities and have experienced so much. I wouldn't change it for anything. This is the best job out there!
Alright, all of this blabbering brings us to this cookie. It is a Hertzog cookie. Its origins are South African and I received the recipe from one of the Marines in my building. He is my bestest taste tester. He will come to my office to get a treat and tell me it is good. Then he will come back about 30 minutes later and give me an in-depth analysis of the cookie. He is a native South African and since I am always looking for new and different recipes, I asked if he could get a South African recipe for me and this is the one his mom provided for him to give to me.
These cookies were a real surprise to me. I knew they would be good, but I didn't realize how good the coconut would be with the apricot. The cookie part was flaky and buttery. They are supposed to be made in a patty tin, which apparently is like a muffin tin, only not as deep. I used a muffin tin and it worked just fine. These are really tasty and a great change of pace. Thanks to LCpl S for the recipe and hopefully I will get a good review when I take them into work tomorrow!
Makes about 20 cookies
250 g flour
25 g white sugar
10 g baking powder
1 g salt
125 g unsalted butter, at room temperature
3 extra large egg yolks
about 1/4 c cold water
3 extra large egg whites
250 g white sugar
160 g coconut (ground in food processor)
Combine the flour, sugar, baking powder, and salt in a food processor and pulse a few times to combine. Add the butter and pulse until incorporated and the mixture resembles bread crumbs. Mix in the egg yolks one at a time and then add the water. Add extra water if the dough is too dry. Roll out the dough about 1 mm thick. Cut rounds out with a cookie cutter and press into the bottom of a greased muffin tin.
Preheat oven to 350 degrees F.
Put about a teaspoon of jam in each dough circle.
Whisk the egg whites until stiff and then slowly add the sugar to make a meringue. Fold in the coconut. Put about a tablespoonful of coconut meringue into each jam-filled dough crust.
Bake for 20-25 minutes in the middle of the oven. Leave to cool in the pan and then store in a cool place.