We adapted this recipe from this recipe which we found on The Jewish Food Society (a fav!) site. We only made 1/3 of it, noting that when Marcel made it, she was always making it for a large crowd! We used fresh grated coconut which we found in an Indian market, but It took forever to cook and never really crisped, so next time I would try dried or frozen.
Prep Time10 minutesmins
Cook Time40 minutesmins
CourseDessert
Cuisineiraq, iraqi
Servings30small, 2-bite hadgis
Ingredients
2 ½cupsshredded unsweetened coconut
⅔cupsugar
3eggs
UPDATE W/ AMOUNTS ON NOTES!
Instructions
Prep: preheat the oven to 350F/ ------C, and line yourbaking sheet with parchment paper.
In a small bowl, mix the dessicated coconut, sugar and eggs until well combined.
Quote from this recipe: "With one hand, grab a golf ball sized amount of the coconut mixture and squeeze your hand into a fist around the mixture until it holds its shape (the resulting cookie will be a small log with indentations where your fingers squeezed) and place on the prepared sheet. Repeat with the remaining mixture."
Bake until browned and crisped (about 25-30 minutes), rotating the pan after 15 minutes..