Brazilian Coconut Cookies

• 1 cup sugar
• 1/2 cups water
• 4 egg yolks, beaten
• 1/4 cup flour
• 2 cups flake coconut
• 1/2 t vanilla

In a ,combine sugar and water until dissolved. Cook without stirring to 230F (hard thread).

Mix yolks and flour and add 2 T of the hot syrup. Pour into syrup, stirring. Add coconut and simmer, low, until thick and stiff. Do not boil. Remove from heat and add vanilla. Cool.

Set oven to 375 F. Shape mix into balls. Arrange 1″ apart on a buttered cookie sheet and bake for 15 minutes or until delicately browned.

This type of Coconut cookie is also very common and popular in parts of Mexico. When we travel up into the Patzcuaro area I always pick up a golden coconut cookie, looking like a volcanic cone of toasted coconut, from the street vendors around the square and market there.