Good things come to those who wait. I mouthed these words over and over like a mantra while I slowly stirred the milk and sugar together in the pot, while I awaited their magical transformation into my beloved buttery confection. Letting coconut milk simmer sounds simple enough but, truth is, making matamis na bao — coconut jam — is a labor of love. It requires time. Plenty of time. It requires constant, courteous attention.
Days have become too demanding lately. Free time has been rare. I cannot remember the last time I took a photograph just for the sheer pleasure of taking one. There are books on my shelf, on my bedside table untouched and unread. There are long walks to take. Friends to visit. Confections to make. I had planned a million to do’s the other day — like any other day — but I chose to stay in the kitchen and spend the morning simmering and stirring coconut milk and muscovado sugar together to make jam.
I am going to take a break from blogging. A short break. Maybe a month. Maybe a little more. There will be more stories when I return, I promise. More photographs. More recipes. A complete alphabet. I am not going anywhere, don’t you worry. I trust that you aren’t, too. I’ll be in the kitchen, taking things slow and savoring another spoonful of my rich coconut caramel.
Coconut Jam Peanut Butter Thumbprint Cookies Recipe,
Recipe for peanut butter cookies adapted from The Best of the Maya Kitchen: The Complete Guide to Baking, makes 3 dozen cookies
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peanut butter
1/2 cup butter, softened
1/2 cup dark brown sugar
1/2 cup matamis na bao, coconut jam
Preheat oven to 375 degrees F.
Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside. Beat peanut butter and butter in a bowl until smooth. Add brown sugar and beat until fluffy. Add egg and beat until incorporated. Add flour mixture and mix until well combined.
Scoop tablespoons of dough and form into balls. Place dough an inch apart on baking sheets lined with parchment paper. Press thumb at the center of each dough to make a shallow indentation. Bake until edges are golden, around 10 to 12 minutes. Warm coconut jam in a saucepan until easy to spoon, about 30 seconds. Spoon coconut jam into each indentation.
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