Sequilhos de Coco
Sequilhos de coco
(Coconut and Cornstarch Cookies)
4 cups cornstarch
2 oz freshly grated coconut
1 3/4 cups sugar
1 egg
1 pinch salt
1 1/2 cup tub margarine
Preheat oven to 375° F. Sift together cornstarch and sugar.
Add coconut, salt, egg and margarine.
Mix with your fingertips to form a dough ball.
Roll dough into 2-inch cylinder.
Cut into 1 inch slices to form cookies.
Place cookies on greased cookie sheet. Use the tines of a fork to make grooves on the top of the cookies.
Bake for 15 minutes.
Let cool completely and keep in a tightly closed tin.
brazil cookie
(Coconut and Cornstarch Cookies)
4 cups cornstarch
2 oz freshly grated coconut
1 3/4 cups sugar
1 egg
1 pinch salt
1 1/2 cup tub margarine
Preheat oven to 375° F. Sift together cornstarch and sugar.
Add coconut, salt, egg and margarine.
Mix with your fingertips to form a dough ball.
Roll dough into 2-inch cylinder.
Cut into 1 inch slices to form cookies.
Place cookies on greased cookie sheet. Use the tines of a fork to make grooves on the top of the cookies.
Bake for 15 minutes.
Let cool completely and keep in a tightly closed tin.
brazil cookie
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