Tuesday, October 16, 2012
Serve with arabic coffee or tea.
For Coconut & Vanilla Balls:
Makes 100 cookie balls:1 cup unsalted butter
3 Tbs. granulated sugar
1 1/4 cups shredded Coconut
1 tsp. pure Vanilla extract
2 1/4 cups unbleached flour
2 cups confectioners sugar for coating
In a mixing bowl, cut the butter into pieces and let sit at room temperature.Chop the shredded Coconut into a coarse meal and set aside.When the butter is softened, beat in 3 tablespoons of granulated sugar with an electric mixer and cream together well.
Add the vanilla extract to the creamed mixture and blend in completely. Then, stir in the Coconut until evenly blended.
Use a blender attachment for the mixer or by hand with a wooden spoon , to stir in the flour, 1 cup at a time. Put the dough in a large bowl and continue mixing for a minute or
two with hands until all the flour is blended into the dough.
Shape the balls, by pinching a small piece and rolling gently in hands into a 3/4 inch ball. Place
on a ungreased cookie sheet.
Bake for about 15 minutes, until bottom is golden(Oven Temperature 325°F).
Remove tray from the oven and let cookies sit on tray for a few minutes.
toss and turn in the sugar until coated. Place on a large tray to continue cooling for 5-10mins, then return to the bowl with the sugar and coat again. Set on tray to cool completely.
Store in an air tight tin.
cool for a beautiful white coating.
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