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Though writer and chef Rosa de Carvalho Ross was born and raised in Hong Kong, her family has roots in Macao almost as old as the region itself.
Ingreadients:
- 2 cups unsweetened finely shredded coconut
- 1⁄2 cup sugar
- 1 tbsp. all-purpose flour
- 4 tbsp. unsalted butter (½ stick), melted
- 2 large egg yolks
- 1 large egg
Direction
- Preheat the oven to 350°F.
- Meanwhile, in a medium bowl, stir all the ingredients together. Using a ½-ounce scoop or a packed tablespoon, divide the dough into 24 pieces. Moisten your hands and roll the pieces into smooth balls. Space the balls 2 inches apart on parchment-paper-lined baking sheets and bake, rotating halfway through, until golden, 15-18 minutes. Cool completely on the baking sheets. Stored in an airtight container, the cookies will keep for up to 5 days