Coconut Cookies

(Hindistan Cevizli Kurabiye)

250 gr butter, unsalted, at room temperature
1 1/2 cup powdered sugar
2 large size egg yolks
1 tsp vanilla extract
1/2 cup sweetened shredded coconut, grind the coconut in a mixer by pulsing
2 1/4 cup flour, all purpose, sifted
1 tsp baking powder

for top:
Egg white
1/2 cup walnut, crushed

Cream the powdered sugar, vanilla and butter, then add the egg yolks, vanilla extract and coconut, mix. Slowly add the flour and baking powder, knead. Take walnut-size pieces of dough and form into balls. First dip (only one side) in the egg white then in the crumbled walnut. Place parchment paper on an oven tray and arrange them on it.

Preheat the oven to 375 F (190 C) bake for about 25 minutes or until the tops take a golden colour. Transfer to wire rack, let cool completely.

17-18 Coconut Cookies.