1 ripe coconut, peeled and grated, or one 7-ounce bag sweetened grated frozen or dry coconut.
2/3 cup firmly packed brown sugar
½ teaspoon ground nutmeg
1 cup all-purpose flower
½ teaspoon salt
1/3 cup vegetable shortening or lard (look for the nonhydrogenated shortening)
3 tablespoons ice water
Chopped toasted nuts, such as almonds, macadamias, or pecans, for garnish (optional)
FOR THE PIE CRUST: In a medium bowl, combine the flour and salt. Stir with a whisk to blend. Cut the shortening into the flour mixture with a pastry blender or 2 dinner knives until the particles are about the size of dried peas. Add the water gradually, a few drops at a time, tossing the dough lightly with a fork to be sure that the water is distributed evenly. Gather the dough together to form a ball Handle the dough as little as possible after adding he water. This will help keep it flakey and tender. Form the dough into a disk and refrigerate for at least 30 minutes. ----- Recipe excerpt from Jerk from Jamaica by Helen Willinsky. Reprinted with permission from Ten Speed Press, © 2007. Photography by Ed Anderson.
FOR THE FILLING:
Preheat oven to 375°F. Lightly grease 2 baking sheets. In a medium bowl, mix together the coconut, brown sugar, and nutmeg thoroughly. Set aside.
On a lightly floured board, roll the dough out 1/8 inch thick and use 2- 0r 2 1/2-inch cookie or biscuit cutter to cut into rounds. Place 1 teaspoonful of the coconut mixture in the center of each round. Fold up the dough around the coconut filling to make a bowl, pinching it into place. Place the gizadas on the baking sheets and bake until browned, about 20 minutes. Transfer to wire racks to cool slightly; these are best served warm with chopped toast nuts for garnish.