Macanese Beijinhos de Coco (Coconut Cookies)

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.


    •  2 cups unsweetened finely shredded coconut
    •  12 cup sugar
    •  1 tbsp. all-purpose flour
    •  4 tbsp. unsalted butter (½ stick), melted
    •  2 large egg yolks
    •  1 large egg



  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

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