Recipes

Qashat al-Narjeel (Omani Coconut Cookies)

November 14, 2014

The recipe for these crumbly coconut confections, popular throughout the Arabian Gulf, comes from Felicia Campbell's upcoming book The Food of Oman (Andrews McMeel, 2015). A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee.

The recipe for these crumbly coconut confections, popular throughout the Arabian Gulf, comes from Felicia Campbell's upcoming book The Food of Oman (Andrews McMeel, 2015). A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee.

Yield: makes 25

Ingredients

1½ cups unsweetened shredded coconut
½ cups powdered milk
¾ cups sugar

Instructions

Combine coconut and powdered milk in a bowl; set aside. Combine sugar and ½ cup water in a 2-qt. saucepan over medium-high heat; cook, stirring occasionally, until slightly thickened and a thermometer reads 220°, about 12 minutes. Remove from heat and quickly combine dry ingredients until evenly coated. Transfer to a lightly oiled piece of parchment paper and flatten out slightly; place a second piece of parchment paper on top and roll into an 9" x 11" rectangle. Let set 8 hours or overnight. The next day, cut into 2½" pieces.