Coconut Cookies

 From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Coconut Cookies These cookies require a lot of stirring to make, but are worth it when you achieve that perfect snap.

  • Butter, for greasing
  • 4 egg yolks
  • 120ml milk
  • 300g sugar
  • 2 cinnamon sticks
  • 120ml coconut water
  • Grated flesh of 1 large fresh coconut
  • Few drops yellow food colouring
  1. Preheat the oven to 240°C. Line a baking sheet with parchment paper and grease with butter. Grease the inside of a 2-inch diameter cookie cutter.
  2. Combine the egg yolks and milk in a bowl, whisk together, and strain into a bowl.
  3. Combine the sugar, cinnamon, and coconut water in a medium saucepan over e medium heat and stir until the sugar has dissolved.
  4. Add the grated coconut, reduce the heat to medium-low, and cook, stirring continuously, for 10-15 minutes, until the coconut is slightly translucent.
  5. Add the yellow food colouring and stir continuously until the mixture is nearly dry.
  6. Gradually stir in the egg mixture, reduce the heat to low, and stir continuously until you can see the bottom of the pan. Remove the pan from the heat and let cool slightly. Discard the cinnamon sticks.
  7. Put the prepared cookie cutter onto the prepared baking sheet. Put a tablespoon of the coconut mixture into the cookie cutter and press down gently.
    1. Continue making cookies this way until you have used all the mixture.
  8. Bake for 15 minutes, or until the cookies are lightly browned. Remove from the oven and let cool before serving.