1/2 cup milk
1-1/2 cup flour
2 teaspoons yeast
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter, softened
1 cup shredded coconut
1/2 cup sugar
1/4 teaspoon powdered cardamom
1-1/2 tablespoon rosewater and orange blossom water combined
1 egg, separated
Sprinkle sugar and yeast over lukewarm milk and allow to sit for 10 minutes.
Mix flour and salt and cut butter into it. Then stir in the yeast mixture and mix well until ball forms. Allow dough to sit in warm area for half an hour.
Meanwhile prepare coconut filling by combining coconut, sugar, cardamom, and flower essences with the egg white. Set aside.
Separate dough into two halves. On a floured surface, roll out balls of dough and use rim of a glass to punch out circles. Fill each circle with some of the coconut filling and seal edges firmly. Place each cookie on a sprayed nonstick baking dish. Brush cookies with the egg yolk mixed with a little bit of milk.
Bake at 350 for 25-30 minutes until tops of the cookies are golden brown.
*Variations:
- replace flower essences with vanilla extract
- replace coconut with walnuts
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