Bolinhas are sweet, crumbly little ‘cookies’ that are usually enjoyed as a tea-time treat. They have a reasonably hard exterior and a firm, dense interior thanks to the semolina and coconut it contains. This recipe is devoid of baking powder/soda and relies on the potential of the eggs to attain the rise. I must say this about Bolinhas: more rustic its appearance, greater the appeal!
Here is the detailed recipe: https://florencydias.blogspot.com/2020/12/goan-bolinhas-coconut-semolina-cookies.html
Thanks to many of my viewers/subscribers for having suggested this recipe!
250 grams or 2&1/2 cups of grated, fresh Coconut
250 grams or 1&1/4 cups of Semolina
250 grams or 1&1/4 cup of granulated Sugar
60 grams or 4 Tablespoons of Salted Butter, room temperature
3 Eggs, separated
1/2 teaspoon Cardamom powder
2 pinches of Salt
-Reduce butter to 1 tablespoon (15 grams) and the coconut to about 1& 1/2 cups (approx. 150 grams) if you prefer harder bolinhas.
-Refrigeration helps stiffen the mixture into a dough; gradually it will get soft and sticky as it warms back to room temperature so it will help if you work quickly. If it gets sticky during manipulation, refrigerate for a while.
-Place the rolled up bolinhas at about 1 inch distance from each other on the tray; they will increase in size as they are baked.
-Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes or till the tops are a deep golden brown.
-Once baked, allow them to cool upon a rack at room temperature.
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