Moroccan Coconut Cakes RecipeOrigin: Morocco Period: Traditional |
Ingredients:
400g grated coconut 
Moroccan Coconut Cakes Preparation:Method:Combine the grated coconut, evaporated milk and sugar together in a saucepan. Simmer gently until the mixture thickens and a soft ball is formed when a spoonful of the mixture forms a soft ball when dropped in cold water. Add the butter and lemon rind, cook for 1 minute then allow to cool to room temperature in the pan. Beat until thick and glossy then pour into a 20 x 20cm pan that's lined with wax paper. Chill and cut into 3cm squares. |
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