Coconut Mignardises
Coconut features in many Latin and Caribbean recipes, like these little coconut cookies, also known as cocadas.
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.
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I can’t wait to try this recipe! It looks easy and delicious! Will report back :).
I still hope to produce a vegan version of the family coconut cake recipe. Till then, I hope these coconut mignardises are Sharon-worthy.