For the filling:

  5 tablespoons dried grated coconut

■ 2-1/2 tablespoons of pine nuts, ground

■ 17g cream crackers, ground, approximately 2 pieces

■ 1 teaspoon of sliced almonds, toasted and ground

■ 1/2 cup of caster sugar

■ 3/4 cup of water

■ 1/2 teaspoon of butter

■ pinch of ground cloves

For the pastry:

■ 1/4 cup of caster sugar

■ 20g unsalted butter, softened

■ 1/2 cup of plain flour, plus extra for dusting

■ pinch of baking powder

1 egg yolk

■ 1/2 tablespoon of water


For the filling:

1. Lightly toast the almond slices in a dry frying pan over medium heat until just browned 2-3 minutes, remove from the pan and set aside.

2. Break the cream crackers into a blender, and process to fine crumbs, add the pine nuts and toasted almonds and process till mixed.

3. Heat the caster sugar and water in a saucepan over medium heat to boiling and let it boil for 4-5 minutes. Add the dried coconut, ground crackers, nuts and butter to the sugar syrup and mix through. Bring the mixture back to a boil and cook stirring to form a dense paste that detaches from the sides and bottom of the pan when stirred, about 3-4 minutes. Stir in the ground clove and transfer the filling to a bowl to cool.

For the pastry:

4. In a mixing bowl beat the sugar with the butter, sift in the flour and baking powder, mix through and then mix in the egg yolk. Add a 1/2 tablespoon water to bring the mix together and transfer to a lightly floured kneading surface.  Knead for 2-3 minutes to form a soft dough.

5. Line a baking tray with non-stick paper

6. On a floured surface roll out half of the dough to a 35cm x 6cm rectangle. Take a teaspoon of filling and roll it to a 3cm log with damp hands, place about 1cm from the right edge of dough. Continue placing logs of filling down the edge about 1/2 cm apart. Pick up the right edge with a palette knife and fold the dough over the logs, then roll so the filling is just covered. Cut off any excess dough, and with a knife cut between the logs of filling to form the cookies.

7. Check the edges of the cookies are closed, pinch together if not. Impress a diamond pattern on the tops using a palette knife or knife and place on the baking tray.  Roll out the remaining dough and continue forming the cookies. Refrigerate for 15-20 minutes or until ready to bake.

8. Pre-heat the oven to 175˚C and bake the cookies for 15 minutes, until lightly browned on the bottom. Transfer to a rack to cool and store in an air-tight container

Macau Coconut and Pine Nut Cookies | Fartes

Macao Coconut and Pine Nut Filled Cookie Recipe


Prep: 50m | Cook: 15m | Yield: 18-20

These delicious light cookies hide a sweet soft coconut and pine nut filling.

Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.