A traditional Goan cookie influenced by the Portuguese, readily available in various bakeries in Goa throughout the year. It is commonly prepared in every household during Christmas time. Whether you call it bolinhos (cookies) or bolinhas (balls), these are perfect for tea time, a heavenly delight, addictive and a family favourite.
These cookies are unique, unlike the regular ones, made with coconut, semolina, egg yolks, sugar, butter, flavoured with cardamom powder and vanilla extract. They have no flour or baking powder but the addition of semolina helps the cookies to hold their shape. The batter for bolinhos is prepared and left for at least 8 hours or overnight for the semolina to absorb moisture, swell, resulting in fluffier cookies when baked. Bolinhos have a slight crunch on the outside with a soft interior, truly flavourful with coconut and a hint of cardamom.
Fresh, frozen or unsweetened desiccated coconut can be used, with the cookies definitely tasting the best with the fresh variety. When scraping fresh coconut, ensure to scrape the white flesh, avoiding the brown skin. Preparing these cookies at home is easy but the process should not be rushed. Allowing the batter to rest is crucial for amazing results. Maintaining the baking temperature at 300 F or 150 C is important so that the cookies cook internally while they brown evenly on the outside.
These cookies are unique, unlike the regular ones, made with coconut, semolina, egg yolks, sugar, butter, flavoured with cardamom powder and vanilla extract. They have no flour or baking powder but the addition of semolina helps the cookies to hold their shape. The batter for bolinhos is prepared and left for at least 8 hours or overnight for the semolina to absorb moisture, swell, resulting in fluffier cookies when baked. Bolinhos have a slight crunch on the outside with a soft interior, truly flavourful with coconut and a hint of cardamom.
Fresh, frozen or unsweetened desiccated coconut can be used, with the cookies definitely tasting the best with the fresh variety. When scraping fresh coconut, ensure to scrape the white flesh, avoiding the brown skin. Preparing these cookies at home is easy but the process should not be rushed. Allowing the batter to rest is crucial for amazing results. Maintaining the baking temperature at 300 F or 150 C is important so that the cookies cook internally while they brown evenly on the outside.
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Bolinhos de Coco (Coconut Cookies)
(Yields 16)
Ingredients:
2 1/2 cups fresh grated coconut
1 cup sugar
4 egg yolks
2 tablespoons margarine or butter
1 1/2 cups semolina (rava)
1 teaspoon vanilla extract
1/4 teaspoon cardamom powder
a pinch of salt
Method:
With an electric hand beater, beat the butter with sugar till light and creamy. Add the egg yolks and continue to beat, followed by the semolina, coconut, vanilla extract, cardamom powder and salt.
Cover the bowl with a plastic wrap and set aside for 8 hours. (No need to refrigerate. I have always left the batter overnight on the kitchen counter.)
Preheat oven to 300 F or 150 C.
Lightly grease a baking tray or line it with parchment paper or silpat (non-stick baking sheet).
Shape batter into small balls, then flatten slightly. Place on the baking tray leaving some space between each cookie. Form a criss-cross pattern on top of each cookie with a knife.
Bake till the bolinhos are light golden brown, around 50 to 55 minutes.
Note:
(Yields 16)
Ingredients:
2 1/2 cups fresh grated coconut
1 cup sugar
4 egg yolks
2 tablespoons margarine or butter
1 1/2 cups semolina (rava)
1 teaspoon vanilla extract
1/4 teaspoon cardamom powder
a pinch of salt
Method:
With an electric hand beater, beat the butter with sugar till light and creamy. Add the egg yolks and continue to beat, followed by the semolina, coconut, vanilla extract, cardamom powder and salt.
Cover the bowl with a plastic wrap and set aside for 8 hours. (No need to refrigerate. I have always left the batter overnight on the kitchen counter.)
Preheat oven to 300 F or 150 C.
Lightly grease a baking tray or line it with parchment paper or silpat (non-stick baking sheet).
Shape batter into small balls, then flatten slightly. Place on the baking tray leaving some space between each cookie. Form a criss-cross pattern on top of each cookie with a knife.
Bake till the bolinhos are light golden brown, around 50 to 55 minutes.
Note:
- No need to grind the coconut unless the shreds are big then pulse twice in a food processor. Do not turn into a paste.
- In case of frozen coconut, bring to room temperature and dry out the moisture completely. Melt the sugar with 1/2 cup water in a saucepan and then add the frozen coconut. Let the coconut absorb all the moisture. Set aside to cool. Beat butter with yolks, then add semolina, cooled coconut mixture, vanilla extract, cardamom powder and salt.
- Follow the same procedure in Note 2 when using unsweetened desiccated coconut.
- Another variation - Around 1 teaspoon of batter was used to shape cookies. Instead of a criss cross pattern, each cookie was topped with a piece of cherry. Yield was 68 cookies, baked at 300 F or 150 C for 40 to 45 minutes.
Note: One whole cherry was cut into 8 pieces.
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