Kubecake

Yield: 42 servings

Measure Ingredient
14 ounces Sweetened flaked coconut
3 tablespoons Grated fresh gingerroot; peeled
½ cup Dark rum or 2 tsp. rum-flavored extract
2 tablespoons Natural smooth peanut butter
1 tablespoon Unsweetened cocoa powder
1 pinch Salt
½ cup Granulated sugar
\N \N 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.

Converted by MC_Buster.

By Kathleen <schuller@...> on Mar 10, 1999.

Recipe by: Vegetarian Times, December 1997, page 39 Converted by MM_Buster v2.0l.

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