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Ingredients
- 3 cups Shredded coconut unsweetened fresh
- 1/2 cup all-purpose flour
- 4 large egg yolks room temperature
- 1 cup Iberia organic turbinado sugar
- 2 ounces butter 1/4 cup, room temperature
- 2 tablespoons Iberia vanilla extract
- cup ¼Iberia sweetened coconut condensed Milk
Ingredients
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Instructions
- Heat oven to 350 F/177 C.
- Grease a 13-by-9-by-2-inch cookie sheet.
- In a bowl, thoroughly mix shredded coconut, flour, egg yolks, brown sugar, butter and extract until a sticky dough that is moldable forms.
- Divide the dough into 24 uniform balls.
- Place the balls on the greased cookie sheet and bake for about 25 minutes. They should be golden brown.
- Remove from the oven and let cool completely before eating.
- drizzle with melted chocolate and chopped nuts.