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The Iraqi Family Cookbook

The Iraqi Family Cookbook
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Wednesday, November 7, 2007

Coconut Macaroons-Joz il-Hind معجنات جوز الهند

For this recipe, you could add 2 tablespoons of rosewater if you prefer.
3 1/2 cups shredded unsweetened coconuts
4 large eggs (egg whites)
1 cup granulated sugar
1 teaspoon ground cardamom
2 tablespoons cornstarch or flour
1 teaspoon baking powder

Preheat oven to 350 degrees F.
Put the coconut in a bowl and add flour, baking powder and cardamom. Whisk the egg white and add sugar and beat for 2 minutes. Pour over the coconut and mix by hand and shape into a walnut size balls.
Line a pan with parchment paper. Arrange the macaroons on the paper. Bake for 20 minutes
Remove the pan from the oven and leave the macaroons to cool for 10 minutes.
Make 3 dozens