Growing up on an Island we were exposed to so many fruits and vegetables. My grandparents had every fruit tree that you can think about growing within footsteps from our home. We had like 8 different varieties of mangos, we had plums, oranges, grapefruits, sapodillas, pineapples, coconuts, cocoa and loads of other fruits.
I am always amazed when I am speaking to friends over here of how many people do not know the difference between a dried coconut and a young coconut. They have never tasted real coconut water or eaten the soft, sweet, delicate jelly on the inside.
They are more exposed to the dried coconuts and they think the jelly is always hard. Not True. A young coconut is green on the outside. That is the water that you drink and then you split the nut open and the soft jelly is on the inside.
The dried coconut is brown and looks old/dried. The jelly on the inside is hard and firm. This you grate and soak in water, squeeze it out and you will get fresh coconut milk used for cooking. The flesh of the dried coconut is also used for making these yummy Coconut Cookies.
Using the freshly grated pulp will give the cookies a light and naturally sweet cookie. This recipe is so quick and easy to make. Its a no fail cookie recipe! Growing up we used to eat a similar dessert called Coconut Drops. It was more filling though, like heavier.
Click Here for Coconut Cookies Recipe.
