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Brazilian Coconut Cookies
(Brasileiras)
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| What You Need: |
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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
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| How To Cook: |
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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.
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2. Cook undisturbed until the syrup reaches a temperature of 230°F on a candy thermometer, or a small amount dropped into ice water immediately hardens into a thread.
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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.
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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.
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5. Remove the pan from the heat, stir in the vanilla, and let the mixture cool to room temperature. Preheat the oven to 375°F. Shape the cookie mixture, a tablespoon at a time, into small balls by rolling it quickly between your palms.
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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.
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To Make: about 40 cookies
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