Shared by Ayelet Izraeli
Shared by Ayelet Izraeli
Coconut Cookies
Yield: 2 dozenTime: 20 min + 25 min inactive
Coconut Cookies
Yield: 2 dozenTime: 20 min + 25 min inactiveFamily Journey
BaghdadAkko, Israeli
Ramat Aviv
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
This recipe was shared by Ayelet Izraeli. Read more about her family in "An Iraqi Purim Tradition Lives On — Courtesy of a Granddaughter" and try her recipes for Iraqi Purim dough, cheese sambusak, and b'ebe b'tamer.
Ingredients
- 2 ½ cups shredded unsweetened coconut
- ⅔ cup sugar
- 3 eggs
Preparation
Step 1
Preheat the oven to 350° (unless already heated) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, mix the coconut, sugar and eggs, until evenly combined.
Step 3
With one hand, grab a golf ball sized amount of the coconut mixture and squeeze your hand into a fist around the mixture until it holds its shape (the resulting cookie will be a small log with indentations where your fingers squeezed) and place on the prepared sheet. Repeat with the remaining mixture.
Step 4
Bake until browned and crisped, rotating the pan halfway through, 25-30 minutes.
