Chin Chin

1. Whisk together flour, granulated sugar, coconut sugar, nutmeg, salt, and baking powder in a large bowl. Add butter; rub butter into flour mixture using your fingers until well incorporated. (Mixture should look like sand.) Whisk in heavy cream, coconut cream, and egg until a sticky dough ball forms, eventually switching from a whisk to using your hands when mixture becomes too thick to whisk.

2. Turn dough out onto a lightly floured work surface. Knead until smooth, elastic, even in color, and no longer sticky, 2 to 3 minutes, adding up to 1/4 cup additional flour, 1 tablespoon at a time, as needed.

3. Divide dough in half. Roll 1 dough piece into a 1/6-inch-thick rectangle about 12 x 9 inches. (Feel free to use a pasta roller if you have one.) Trim away any uneven edges. Cut dough rectangle into 1/2-inch squares, occasionally flouring knife blade to prevent dough from sticking. Repeat process with remaining dough piece. (At this point, you can freeze dough squares for later, if you like: Place cut dough squares in a single layer on a baking sheet lined with parchment paper, and freeze until solid; transfer dough squares to a ziplock plastic freezer bag, and freeze up to 3 months. To cook, let thaw in a single layer at room temperature, and then fry as instructed below.)

4. Pour oil to a depth of 3 inches in a large Dutch oven. Heat over medium to 350°F. Working in 6 to 8 batches, add chin chin squares to hot oil. (Don't worry if the chin chin squares are a little stuck together; they'll separate once they hit the oil.) Cook, stirring often using a slotted spoon, until golden, puffed, and crisp, about 1 minute. (This goes quickly, so watch carefully.) Using a spider, transfer chin chin squares to a baking sheet lined with paper towels. Let cool slightly, about 5 minutes. Serve.

Make Ahead

Chin chin can be stored in an airtight container at room temperature up to 1 month. Dough can be frozen after being cut up to 3 months.