| |
|
What You Need:
(To Make: about 40 cookies)
|
|
|
|
1 cup sugar
½ cup water
4 egg yolks, lightly beaten
¼ cup flour
2 cups freshly grated coconut, or substitute 2 cups packaged flaked coconut
½ teaspoon vanilla extract
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a heavy 2- to 3-quart saucepan, combine the sugar and water and cook over moderate heat, stirring only until the sugar dissolves.
|
2. Cook undisturbed until the syrup reaches a temperature of 230° on a candy thermometer, or a small amount dropped into ice water immediately hardens into a thread.
|
3. In a small bowl, quickly mix the egg yolks and flour together until they are well blended, then add 2 tablespoons of hot syrup, stirring constantly. Slowly pour the mixture into the syrup in the saucepan, stirring constantly.
|
4. Add the coconut and simmer over low heat, stirring, until the mixture becomes very thick and stiff. Do not allow the mixture to come to a boil at any point.
|
5. Remove the pan from the heat, stir in the vanilla, and let the mixture cool to room temperature. Preheat the oven to 375°. Shape the cookie mixture, a tablespoon at a time, into small balls by rolling it quickly between your palms.
|
6. Arrange the balls 1 inch apart on a buttered cookie sheet and bake in the center of the oven for 15 minutes, or until the cookies are a delicate golden brown. Cool and serve.
|
|
|
|
|
