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Add a photoServings: 4
Ingredients
- 1 c. sugar
- 1/2 c. water
- 4 egg yolks, lightly beaten
- 1/4 c. flour
- 2 c. freshly grated coconut or possibly substitute 2 c. packaged flaked coconut
- 1/2 teaspoon vanilla extract
Directions
- In a heavy 2 to 3-qt saucepan, combine the sugar and water and cook over moderate heat, stirring only till the sugar dissolves. Cook undisturbed till the syrup reaches a temperature of 230 degrees on a candy thermometer, or possibly a small amount dropped into ice water immediately hardens into a thread.
- In a small bowl, quickly mix the egg yolks and flour together till they are well blended, then add in 2 Tbsp. of warm syrup, stirring constantly. Slowly pour the mix into the syrup in the saucepan, stirring constantly. Add in the coconut and simmer over low heat, stirring, till the mix becomes very thick and stiff. Don't allow the mix to come to a boil at any point.
- Remove the pan from the heat, stir in the vanilla, and let the mix cold to room temperature. Preheat the oven to 375 degrees. Shape the cookie mix, a Tbsp. at a time, into small balls by rolling it quickly between your palms. Arrange the balls 1 inch apart on a buttered cookie sheet and bake in the center of the oven for 15 min or possibly till the cookies are a delicate golden. Cold and serve. Makes about 40 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 59 | 20% |
| Total Fat 7.04g | 9% |
| Saturated Fat 6.19g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 84mg | 2% |
| Total Carbs 59.19g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 51.34g | 34% |
| Protein 1.5g | 2% |
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