The fruit of the palm -coconut- is the protagonist of delicious sweets and drinks especially in the coastal towns of the country. In this case it is a kind of cookie or small bread soft and chubby, well loaded coconut, grated or chopped, sweetened with brown sugar and some spices such as cinnamon, cloves, guayabita pepper, and ginger.
Ingredients
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1 dried Coconut |
 |
½ block of Papelon |
 |
2 cups of Water |
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2 Eggs |
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3 tablespoons Flour |
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1 teaspoon Baking Powder |
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½ teaspoon ground Cinnamon |
Utensils
| Hammer |
| Cutting board |
| Knife |
| Grater |
| Spoon |
| Pot |
| Bowl |
| Whisk |
| Paddle or spoon |
| Baking tray |
Preparation
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Cut the coconut, remove the pulp and grate.
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Cut the papelon in very small pieces and incorporate them into a saucepan with 2 cups of water over low heat until it forms a syrup.
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Whisk separately the yolks from the whites (the latter until stiff peaks)
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In a bowl mix the grated coconut, egg whites, egg yolks, flour sifted with baking powder and cinnamon.
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Take portions of the mixture with the help of a spoon and place in a greased pan and sprinkled with wheat flour.
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Bake for 25 minutes at about 250 °F.
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Remove from oven and serve.
