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

 

1. Preheat the oven to 350°F.
2. 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