Coconut Cookies

(Kókuszos Csiga)

Hungary
Lois Craven

1 package dry yeast
3 tablespoons warm water
1 tablespoon sugar
3 1/2 cups flour
1 cup margarine, at room temperature
4 egg yolks
4 egg whites
1 3/4 cups sugar
1 1/4 cups coconut flakes

Preheat oven to 350°F.  In medium size pan mix yeast, warm water, and sugar together.  Mix separately the flour and margarine.  Slowly mix in egg yolks to yeast mixture.  Add the flour and stir until you get workable dough.  Divide the dough into four parts and roll out until about 1/4 inch thick.  In a double boiler whip the egg whites and sugar over steam until thick.  Quickly add coconut to egg whites and spread over rolled out dough.  Roll up and cut crosswise into 1/4 inch thick slices.  (If difficult to cut, use dental floss.  Place dental floss under dough.  Crisscross floss over dough.  Keep floss in contact with itself and pull on the floss, cutting the dough from the outside edges to the middle.)  Place slices on a cookie sheet lined with baking paper.  Bake until just turning golden brown (about 10 minutes).  Cool, then store in airtight container until serving.

Makes 4 dozen.
 

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