Hilo Coconut

I was making this cookbook during Thanksgiving 2005. I asked Grandma to bring me her favorite recipes to include. She came over all by herself on the day after Thanksgiving. She had brought all her cookie recipes, plus her peanut brittle recipe and...this one. I have a copy of it written out in her hand. I must have given her a strange look over this one because there's a note by it--"Just really good if you have a coconut for Christmas. The thinner you slice it, the better." It makes me wish I'd asked her when she had a coconut for Christmas and what memories the name Hilo Coconut brought back.

The day she shared these recipes with me was the last day I saw her conscious, up and walking. I remember Tom called her in and asked her to tell stories of her childhood to the kids. Then she left and went straight to the hospital and held baby Julia for a few minutes.

All the events of that year made Christmas chaotic. I lost the recipes and the notes in the chaos. I finished the cookbook the next year-- 2006--all but Grandma's recipes. Maybe one reason I've never been able to bring myself to distribute it was that those recipes were missing. I found them this fall when I completely cleaned out all my files. It was a joyful moment.

Most of the recipes had already been given me by others; she shared generously with everyone. But I'm glad to add the recipe for Hilo Coconut. Grandma, I treasure your memory.

Break a coconut in two. Place with cut side up on cookie sheet; heat in 300 oven for 1/2 hr., or until meat comes free when knife is run between shell and meat. Do not remove thin brown coating. With a vegetable peeler, working on cut edge of coconut meat, slice into thin strips. Spread in shallow pan. Salt lightly, turn over gently. Place in 200 oven and let remain 2 hrs., or until dry. Store chips in air-tight container.