Cook Share and Feast

Ingredients

Sponge cookies:

• 1 ½ cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 2/3 cup sugar
• ½ cup sweetened coconut flakes
• 1 teaspoon vanilla essence
• About ½ cup milk
• ½ cup canola oil
• 2 tablespoons cashew nuts broken into small pieces

For the coconut topping:

• 3 – 4 tablespoons sugar
• 6 – 8 tablespoons water
• 2 teaspoons vanilla essence
• 3 tablespoons sweetened coconut flakes lightly toasted
• 2 tablespoons cashew nuts chopped into very small pieces

Method

Cookies:

• Preheat oven to 350 F.  Lightly butter a cookie sheet
• Mix flour, baking powder, salt and set aside
• In a bowl add sugar, canola oil vanilla and mix well
• Add coconut flakes, cashew nuts and mix
• Add flour to the above mixture and mix by adding milk little at a time until the dough becomes soft
• Wet hands and take about one tablespoon of dough and make it into a ball.  Flatten with palm and place on the prepared cookie sheet
• Bake for about 15 minutes
• The cookies will be still soft after baking.  Leave it to cool

Make the coconut topping

• Add sugar and water to a saucepan and heat until it starts boiling
• Reduce flame and boil for about 6 minutes
• Add vanilla and boil for another 30 minutes
• Let cool
• Mix the cashew nuts and toasted coconut
• With a brush generously apply the syrup on top of each cookies
• Sprinkle with coconut-cashew nut mixture and let cool completely

Yields: about 18 – 20 cookies