Vietnamese Coconut Cookies

Source: Simple Art of Vietnamese Cooking - Binh Duong and Marcia Kiesel

These cookies become crisper the second day, so do not overbake them.

3 cups freshly grated coconut (about
1 large coconut - NO SUBSTITUTE)
4 egg whites
Pinch of salt
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1/2 teaspoon vanilla extract

Heat oven to 375 degrees F.

Spread coconut in even layer on large baking sheet and place on oven rack in highest position.
Toast, stirring frequently, until coconut is an even golden brown, about 20 minutes.
(Watch carefully to keep it from burning.) Remove and let cool.

In large bowl with electric mixer, beat egg whites and salt until foamy, about 30 seconds.
Add sugar and beat until whites are very shiny white and form a thick ribbon when dropped from beaters, about 5 minutes.

Using rubber spatula, fold in flour, butter and vanilla extract. Fold in toasted coconut last.

Grease large baking sheets.
Drop cookie batter by 1/2 tablespoonsful onto baking sheets about 1 inch apart.
Using oven rack in highest position, bake about 15 to 20 minutes, watching carefully so edges don’t burn.
Immediately remove from baking sheets and place on rack to cool.

Repeat with remaining batter.

Makes about 65 cookies.

Pickled Bean Sprouts (Vietnamese)

1 pound fresh bean sprouts
1 bunch scallions, cut into 2-inch pieces
1 tablespoon salt
1/2 cup distilled white vinegar
3 cloves garlic, crushed
3 tablespoons granulated sugar
1 tablespoon hot chile sauce with garlic

Combine the bean sprouts and scallions in a large bowl.

In a saucepan, combine salt, vinegar, garlic and sugar.
Add 4 cups water and stir to combine.
Place over high heat and bring just to a boil.
Remove from heat and let cool until warm to the touch. Add chile sauce and stir.
Pour over bean sprout mixture.
Let stand 1 hour, or refrigerate for several hours.

Drain before serving.

Yields about 2 cups.

Grilled Eggplant with Soy Sauce (Vietnamese Vegetarian Version)

2 Asian eggplants (long and thin,
but not baby eggplants)
4 scallions, minced
2 tablespoons peanut oil
4 teaspoons soy sauce
1/2 teaspoon fish sauce

Prick the eggplants in several places with a fork, then grill over a charcoal or gas grill for about 20 minutes or until the flesh is soft but before the skin burns.
Remove them from the grill.

When they are cool enough to handle, peel them and cut them in half lengthwise.
Put the scallions into a bowl.
Heat the oil in a pan until very hot, then pour it over the scallions.
Drain them immediately.
Sprinkle the scallions over the eggplants, then gently pour the soy and fish sauces on top.