Chaldean Coconut Cookies

Another option for the feast of St. Thomas would be to make Chaldean Coconut Cookies.

In her book, A Continual Feast, Evelyn Birge Vitz recommends making Chaldean Coconut Cookies for the feast of St. Thomas. She says that "these triangular coconut cookies are served at First Communion parties among Christians in such countries as Iraq. According to their tradition, Saint Thomas the Apostle on his way to India brought the Gospel to the Chaldeans of Babylon and Assyria."

Chaldean Coconut Cookies

• 1 1/2 cups sugar
• 1/2 cup water
• 2 eggs
• 4 cups flaked coconut
• 1 teaspoon cardamom
• 1 teaspoon almond extract
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder

In a small heavy saucepan mix the sugar and water. Stir over medium heat until the sugar is dissolved. Let the mixture come to a boil and skim off the foam. Let cook, stirring constantly, until the mixture registers 240° F. on a candy thermometer. Let cool.

In a bowl beat the eggs lightly, and add the remaining ingredients. Stir in the sugar syrup. Knead the dough gently in the bowl with the palm of the hand and the fingers for about 5 to 7 minutes.

Refrigerate for 2 hours.

Preheat oven to 300° F.

Take balls of dough a little larger than a walnut. Using a spoon or your fingers, form each ball into a flattish triangle about 1/4 inch thick.

Place the cookies on greased baking sheets. Bake them for 35 to 40 minutes, or until they are very light brown.

Yield: about 2 dozen cookies.

*If I have a chance to make these, I will update with a photo.

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