1 1/2 kg of cornmeal
1/2 kg of refined sugar
3 grated coconuts and 1 cup of coconut water
250 g of butter
4 eggs
a pinch of salt
cinnamon to taste
1 1/2 kg of cornmeal
1/2 kg of refined sugar
3 grated coconuts and 1 cup of coconut water
250 g of butter
4 eggs
a pinch of salt
cinnamon to taste
To make the coconut milk, bring the grated coconut and coconut water to a boil and simmer well
Afterwards, place the mixture in a cheesecloth and squeeze out a thick liquid
In a pan, mix together the sugar and cornmeal
Then add the coconut milk and knead thoroughly
Add 2 eggs (if needed, also use the remaining two), butter, and finally add salt and cinnamon
Knead in parts; if you want, use a rolling pin, as the dough is firm
Mold into balls and bake on a lightly greased baking sheet in a moderate oven (180°C) preheated for about 20 minutes.