14 oz Sweetened flaked coconut
3 tb Grated fresh gingerroot;
-peeled
1/2 c Dark rum or 2 tsp.
-rum-flavored extract
2 tb Natural smooth peanut butter
1 tb Unsweetened cocoa powder
1 pn Salt
1/2 c Granulated sugar
Confectioners’ sugar for
-coating
MAKES 42 COOKIES VEGAN
In her cookbook, A TASTE OF AFRICA (Ten Speed Press, 1993), Dorinda Hafner
describes kubecake as a popular sweet sold by street hawkers throughout
West Africa. Her recipe inspired this cookie, which combines coconut, rum,
peanuts and cocoa.
In double boiler, combine coconut, ginger, rum, peanut butter and cocoa.
Set mixture over simmering water to warm.
Meanwhile, in heavy, medium saucepan, melt sugar over medium heat. When
sugar is almost melted, stir constantly with wooden spoon until completely
melted and a rich mahogany brown. (Be careful not to let sugar burn.)
Add coconut-rum mixture to sugar all at once. (It will sputter, but not
splatter.) Stir over medium heat until well-blended.
Remove from heat and cool to room temperature in bowl of cold water. Cover
with plastic wrap and chill for 1 hour.
Put confectioners’ sugar into small bowl. Remove mixture from refrigerator
and stir to mix. Scoop level tablespoonfuls of dough into one hand. Dip
fingers of other hand into cool water and roll mixture into compact ball.
Drop ball into confectioners’ sugar and toss to coat. Place on wire rack to
dry. Repeat with remaining mixture. Allow coconut rum balls to dry for an
hour. (Store cookies in an airtight container in the refrigerator up to 1
week.)
PER COOKIE: 63 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 7G CARB.; 0
CHOL.; 6MG SOD.; 0 FIBER.
Yields
42 servings
