The weight of desiccated coconut per tablespoon can vary from 2g to 7.5 grams, a weight between 6-7.5g per tablespoon or 2 tablespoons = 12-15 grams or about 1/2oz works best for this recipe. Tablespoon weight can typically be found with the nutritional information on the packet.
A lighter weight coconut can work but the sugar syrup will only absorb about 6 tablespoons of coconut, and the cookie yield will reduce to about half.
■ 6 tablespoons of granulated sugar
■ 6 tablespoons of water
■ 10 tablespoons of desiccated coconut (2 tablespoon=approx.15g|1/2oz weight)
■ 2 egg yolks
■ 12 tablespoons of blanched sliced almonds, or a mixture of pine nuts and almonds, finely chopped and lightly toasted
■ equipment: baking tray and baking paper
1. Finely chop the almonds, and pinenuts if using. Separate the egg yolks and beat lightly. Mix the sugar and water in a small pan and set a side. Prepare a baking sheet lined with baking paper.
2. Place the nuts in small frying pan and heat stirring until the nuts lightly toast, quickly remove from the pan and set aside.
Heat the oven to 120˚C | 250˚F
3. Heat the sugar and water to a simmer, and cook for 3-4 minutes without stirring, then gradually work in the coconut to form a thick paste. Take a spoon of the coconut mix and gently mix into the egg yolks, then stirring add the egg yolks into the coconut mix over low heat to form a yellow paste. Finally mix through the toasted nuts.
Whilst the mixture is warm form the cookies into little mountains, a half filled 1/4 cup measure works well as a mould, press the cookie dough well into the mould and de-mould by inverting and tapping sharply onto the baking tray.
Bake for 30-40 minutes and allow to cool before serving. Store in an air-tight container.
Macao Coconut and Nut Cookie Recipe
Beijinhos de Coco à Moda de Macau
Prep: 5m | Cook: 1hr | Yield: 12
These soft centred Macau style Beijinhos or "little kisses" are formed with sugar syrup, coconut, toasted nuts and are dairy free