Coconut Mignardises

Coconut features in many Latin and Caribbean recipes, like these little coconut cookies, also known as cocadas.

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Course Dessert

Ingredients

2-1/2 cups dried unsweetened shredded coconut
1/3 cup unbleached all-purpose flour *
2/3 cup sweetened condensed coconut milk
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees.
Line 2 baking sheets with unbleached parchment or Silpats.
In a large bowl, mix together coconut and flour, so coconut gets a light dusting of flour.
Pour in the sweetened condensed coconut milk and vanilla. Stir to create a thick batter.
Drop teaspoons of batter onto the baking sheets, keeping the mignardises about an inch apart.
Bake for 20 minutes, or until the mignardises are set, golden-brown and fragrant.

Notes

Makes about 2 dozen.

* To make kosher for Passover, substitute matzo cake meal for the flour. Matzo cake meal is finely ground matzo, but it’s coarser than flour. You should only need 1/4 cup of matzo cake meal for the mignardises batter.

Keyword coconut cookies, Coconut Mignardises, easter, passover

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Coconut Mignardises