Makes 25-35 treats
Prep time: 15 minutes - Baking Time: 10 minutes
8 oz / 3 cups shredded coconut
6 oz / ¾ cup sugar
a few drops of vanilla extract
½ teaspoon baking powder
1 teaspoon lemon juice
Confectioner's sugar (optional)
Mix the eggs and sugar and beat with a fork. Add the vanilla extract. Stir in the lemon juice. Add the shredded coconut and mix well.
Add the baking powder and kneed the mixture until mixture becomes smooth and doughlike.
Form the dough into small balls (the size of walnuts) and place them on a greased baking tray. Make sure to leave about ½ - 1 inch between each.
Bake in a preheated oven at 350°F / 180°C for about 10 minutes or until slightly browned on top.
Decorate with a little confectioner's sugar.
Note: You can cool the dough in the fridge for half an hour before making the little balls. This will help to keep their shape during baking.
Variation: As I mentioned earlier, I've more often seen them called macaroons and were a staple of winter holidays in my home. Besides the traditional way described above, I've also done these with a little chocolate on the bottom or drizzled on top after baking. To do this, either slowly melt some semi-sweet chocolate in a double boiler or, if you don't have one, put about 1 inch of water in a pot and bring it to a gentle boil, placing a bowl on top so that the sides rest on the edges and the bottom does not touch the water. Place the chocolate in the bowl and stir constantly until melted. Dip the baked (and cooled) cookies in the chocolate and place on a cookie sheet covered in parchment paper and let dry/cool.
Stay tuned for more recipes as the month continues. This cookbook and others like it are available from our bookstore at the IRC. We return you now to your regularly scheduled library blog.