Cape Verdean Coconut Zaletti

Ingredients

In this Cape Verdean adaptation of Zaletti, the traditional Italian cornmeal cookies are infused with the flavors of Cape Verde. The addition of coconut and coconut milk gives a tropical twist to the original recipe, adding a rich and creamy taste to the cookies. This variation reflects the vibrant Cape Verdean cuisine and its love for coconut-based desserts. We alse have the original recipe for Zaletti, so you can check it out.

• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (50g) unsweetened shredded coconut 1/4 cup (50g) unsweetened shredded coconut
• 1/4 cup (55g) unsalted butter, melted 1/4 cup (55g) unsalted butter, melted
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 120 kcal / 502 kJ
• Fat: 5g (Saturated Fat: 3g)
• Carbohydrates: 17g (Sugar: 6g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and lemon zest.
3. 3.
   Add the melted butter, coconut milk, and shredded coconut to the dry ingredients. Mix until well combined and a dough forms.
4. 4.
   Take small portions of the dough and roll them into small balls. Place the balls on the prepared baking sheet, leaving some space between each cookie.
5. 5.
   Gently flatten each ball with the palm of your hand to create a disc shape.
6. 6.
   Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies turn golden brown.
7. 7.
   Remove from the oven and let the cookies cool on the baking sheet for a few minutes.
8. 8.
   Transfer the cookies to a wire rack to cool completely.
9. 9.
   Once cooled, dust the cookies with powdered sugar before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of vanilla extract to the dough.
• If you prefer a stronger coconut flavor, you can increase the amount of shredded coconut to 1/2 cup.
• To make the cookies more festive, you can sprinkle colored sugar or edible glitter on top before baking.
• Store the cookies in an airtight container to keep them fresh for up to 5 days.
• These cookies can be enjoyed warm or at room temperature.

Serving advice

Serve Cape Verdean Coconut Zaletti as a delightful accompaniment to a cup of Cape Verdean coffee or tea. They are perfect for afternoon tea parties, dessert platters, or as a sweet treat to enjoy any time of the day.

Presentation advice

Arrange the Cape Verdean Coconut Zaletti on a decorative plate or a wooden serving board. Dust them generously with powdered sugar for an elegant touch. You can also garnish the plate with fresh mint leaves or a sprinkle of additional shredded coconut.