Ingredients
225g fresh finely grated coconut (or desiccated coconut, soaked in cool water for 10-15 minutes and squeezed dry.
80g butter, softened
240g granulated sugar
3 eggs, separated
250g semolina
½ tsp ground cardamom
25g finely chopped almonds
Pinch of salt
Cooking Steps
Step 1: Cream the base
In a large bowl, cream the butter and sugar together until the mixture turns pale and fluffy.
Step 2: Add the yolks
Add the egg yolks to the creamed butter and sugar, beating until fully incorporated.
Step 3: Combine the dry ingredients
Mix in the semolina, followed by the preapred coconut, ground cardamom, chopped almonds, and a pinch of salt. Stir until evenly distributed.
Step 4: Fold the egg whites
In a separate clean bowl, whip the egg whites to soft peaks. Gently fold them into the semolina and coconut mixture until just combined. Beat the egg yolks into the butter sugar mixture until well combined.
Step 5: Rest the dough
Cover the bowl tightly with cling film and refrigerate for 4 to 5 hours (or overnight) to allow the semolina to absorb the moisture and soften.
Step 6: Prep for baking
Preheat your oven to 170 C (340 F) and line a baking sheet with parchment paper.
Step 7: Shape
Lightly oil your hands and roll tablespoons sized portions of the chilled mixture into smooth balls. Place them on the prepared baking sheet and press a light cross into the top of each cookie using the back of a spoon.
Step 8: Bake
Bake for 25 to 30 minutes, or until lightly golden brown. Transfer to a wire rack to cool completely and then pack in an airtight tin.