Coconut Chin Chin

Instructions

1. Prepare dry ingredients: In a mixing bowl, combine 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 cup granulated sugar, and grated nutmeg. Mix well.
2. Add coconut flakes and butter: Add 1/2 cup coconut flakes and 6 tablespoons softened butter or margarine to the dry ingredients. Rub the butter into the flour mixture until crumbly. Set aside.
3. Prepare wet ingredients: In a separate bowl, whisk together 1 raw egg, 1 tablespoon coconut extract, and 1 cup evaporated milk (or milk powder mixed with water).
4. Combine wet and dry ingredients: Make a well in the dry ingredients and gradually add half of the wet ingredients, mixing with your hand until partially combined. Add the remaining wet ingredients and mix until a dough forms. Avoid overworking the dough.
5. Rest the dough: Cover the dough with plastic wrap and refrigerate or keep in a cool place for 30 minutes to make it pliable and easier to work with.
6. Shape the dough: Sprinkle flour on your work surface. Roll out the dough to your preferred thickness. Trim irregular edges and cut the dough into uniform cubes or shapes to ensure even frying.
7. Heat oil for deep frying: Pour enough oil into a large pot for deep frying (avoid palm oil). Heat the oil and test by dropping a small piece of dough; it should sizzle and float.
8. Fry the chin chin: Fry the dough pieces in batches, spreading them apart to avoid sticking. Maintain medium heat to prevent burning or oil absorption. Fry for about 4-5 minutes until golden but remove when slightly lighter than your preferred color as they darken after frying.
9. Drain and cool: Use a slotted spoon to remove the chin chin and transfer to a paper towel-lined tray to absorb excess oil. Repeat with remaining dough.
10. Serve or store: Serve as a snack, optionally paired with cashew nuts or peanuts. Store in an airtight container or ziplock bag for 2-3 months.