Omani Coconut Cookies
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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.
Qashat al-Narjeel (Omani Coconut Cookies)
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.
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