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
