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Just Some Coconut Kisses

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Just Some Coconut Kisses

Soft and chewy… a delicious coconut treat for you!

 Coconut Kisses…Some things just don't change!

Coconut Kisses…Some things just don’t change!

What happens when you rediscover your favorite recipe…you absolutely want to try it again to live the magic of yore!


Dainty, delicate and light with a crisp exterior

Dainty, delicate and light with a crisp exterior

I am not sure about the origin of this recipe. Those were the days, zillions of years ago, before the advent of the Internet and Google!

Way back, growing up in India, our only source of recipes was either the Femina and Woman and Home Magazines.

My first claim to fame was Caramel Bread Pudding that I learnt from my brother who was a young army cadet in Dehra Dun at that time, who in turn learnt from his Army mess cook. The recipe worked fine, it was undemanding, and all it required was steaming in our mother’s perennial Prestige pressure cooker, and a traditional fluted jelly mould in place of ramekins! What ramekins?  The end results were intriguing, with a bouncy pudding floating in a sea of caramelized sugar syrup.

After my marriage, in a bid to woo my husband… (Blame my mother, we grew up with the notion that a man’s heart is through his stomach!) and to impress my in-laws. I remember how my prized cookery possessions were Indian Cooking For Pleasure  by Premila Lal and the other was The New Dalda Cook Book, bought at Galgotia Book Shop in B Block, Connaught Place in New Delhi, and some old, yellowed with the passage of time, priceless , threadbare foreign magazines, second-hand, (we used the word Imported!)  lapped up lovingly at discounted prices from the footpath and dingy, dusty stalls in Shankar Market.

The only cakes I could whip up were the Upside down Pineapple Cake, a Chocolate Cake, with hardly any chocolate taste, because it’s main component was not cocoa but drinking chocolate, and yes, a psychedelic  Marble Cake. Well, my dear children never complained. They infect use to have a whale of a time, taking turns in adding the complex layers of vanilla and chocolate for the marble cake and swirling the layers with a skewer.

Fast forward, many years later, came the mother of all cookbooks Betty Crocker, Joy of Cooking  and then a horde of other cookbooks picked up during frequent travels that now overflow from my shelves to every visible place… and then transcending language and geography, came cooking shows by chef extraordinaires, like Tarla Dalal, Sanjeev Kapoor, Vikas Khanna, Julia Child, Rachael Ray, and Jamie Oliver and the Food Network which gave an innovative approach to our mundane food and took the mystery out of cooking and taught us the many splendors of culinary joys.  I learnt to differentiate between, appetizers and h’ors d’eouvres, and that julienne, or allumette simply meant you cut the potato into thin strips. It has been a great journey of learning!

Coming back nostalgically to my good old recipe, I have halved the recipe to see if that works still, even after good old forty years!  It does, so believe me; you can safely try it in your kitchen.

My children loved these, and for many years, my son regaled in their taste and would tell me that they tasted just like Bounty chocolates!  A bit of exaggeration, of course!

Ah, before I forget, the recipe, of course! Just get your desiccated coconut powder, egg white beaten stiff (of course add a pinch of Cream of Tartar), and some sugar to whip up these coconut kisses! The secret is not to pre-heat the oven.


coconut kisses



2 Egg whites

1 cup granulated sugar

1 cup desiccated coconut

Pinch Cream of Tartar


coconut macaroons 1


Beat egg whites until they stand in peaks. (They do, believe me. Just add a pinch of cream of tartar).

Gradually add sugar, beat again until stiff.

Add coconut.

Drop by teaspoonful on an ungreased cookie sheet.

Bake at 120 degrees C/250 F for about 25 minutes or until faintly golden.

Remove the sheet from the oven.

Let cool for 8 to 10 minutes.

Remove the coconut kisses from the sheet.

photo 2


You can drizzle some melted chocolate on top if you like.

Makes 24


photo 4



Source: My Recipe File




About spicerack

Full time granny, arts enthusiast, compulsive baker and a freelance writer! Practically a nomad, living out of my suitcase literally! Based in Kuwait, New Delhi, and San Diego!

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