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