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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Air-insulated sheet — no burnt bottoms on delicate cookies
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
Air-insulated sheet — no burnt bottoms on delicate cookies
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Set a rack in the middle of the oven and preheat the oven to 350° F (175° C). You will need 2 large baking sheets and 4 sheets of parchment paper, about 1 1/2 feet in length each . In a large bowl, stir together the flour, desiccated coconut, sugar, baking powder, and salt until well blended, being sure to crumble any lumps of sugar so you have a mixture that's uniformly combined Whisk the oil and coconut extract-water mixture. With a spoon, stir it immediately into the flour mixture until mixed in, then finish off combining by hand. The dough should be soft and cohesive. If it is crumbly, add additional water by the tablespoon till it forms a soft dough. Note that as you roll it out, it'll come together even more. If the opposite is the case and it is very soft, you can add additional desiccated coconut or flour, also by the tablespoon Split the dough in half (my halves weighed about 400 grams each). Set one half in between two pieces of parchment and roll it into a (thin) 12-inch square. I used the tiles on my counter as a guide, as they are perfect 12- by 12-inch squares. Cut and patch the square to make the sides fairly even, then remove the top parchment sheet. Sprinkle the top evenly with 1/2 teaspoon of granulated sugar. Lay the parchment back on the dough, then roll over it with the rolling pin so the sugar is embedded in it. Remove the top sheet of parchment and re-use if you like (I do). Using a pizza cutter, pastry wheel, or large knife, cut each dough sheet lengthwise and crosswise into 8 equal strips to form a grid - each square about 1 1/2 inches (with uneven edges all around). Try not to cut through the parchment. Slide the parchment and dough (leave the edges in place) onto the baking sheets. Make centres in each square with your thumb and fill with a tiny bit of jam. Repeat with second half of dough. Set in the oven on the middle rack for 15 to 18 minutes, or until the dough is set but not firm in the center; remove from oven and set aside to cool.