These cookies are probably the closest thing we have to a traditional family recipe. It hasn’t been handed down through the generations, in fact, it’s from the Barefoot Contessa. But it’s a recipe we’ve been making for years, always at Passover time (they’re Kosher!), and it’s something we always look forward to sharing with our family.
Recipe from The Barefoot Contessa
14 oz shredded, sweetened coconut
14 oz sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon kosher salt
Chocolate for dipping (I like semi-sweet)
1. Preheat the oven to 325 F
2. Combine the coconut, condensed milk and vanilla
3. In a mixer, beat eggs and salt with a whisk attachment on high speed until they form medium-firm peaks
4. Fold the eggs into the coconut
5. Line cookie sheets with parchment paper. Use a tablespoon to measure out batter. Then, using your hands, form into peaks. Depending on what size you make them, you’ll have between 24 and 30 cookies.
6. Bake for 25-30 minutes, until golden brown.
7. Dip cookies in chocolate, or leave plain. They’re delicious either way.
-Isabel & Maggie