Bolinhas | Bolinhos De Coco | Goan coconut cookies
Bolinhas are classic Goan cookies, made with semolina and coconut. These bolinhas will definitely make a festive addition to your Christmas cookie platter. So let's learn how to make bolinhas!
Servings 30 cookies
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 250 grams semolina/rava, the coarse variety, about 1&1/3 cup
- 250 grams freshly grated coconut,
- 200 grams granulated sugar, about 1 cup
- 2 medium eggs
- 4 tbsp unsalted butter/ghee
- 1/2 tsp nutmeg powder, or cardamom powder/vanilla extract
- 1/4 tsp salt
Instructions
- In a thick bottomed pan, roast the semolina, stirring continuously, until dry and aromatic, takes about 8-10 minutes.
- In the grinder jar, add the freshly grated/desiccated coconut, pulse it a couple of times, to break down the grated coconut to smaller bits. Now add 1/4 cup water, grind. It will not turn into a smooth paste, but will just moisten the fine coconut bits, not affecting the texture much.
- In a big mixing bowl, add butter and sugar. Whisk to blend well, we don't have to incorporate air.
- Next, add the eggs one at a time, beat until incorporated. Don't worry if the mixture looks a little curdled at this point.
- Now add the roasted semolina in 2 batches, stirring the mixture well with the addition of each batch.
- Next, add grated coconut, along with nutmeg powder, mix everything well. The mixture will still be wet at this stage. Cover with a plastic wrap and let it rest on the counter at room temperature for 6-8 hours, the semolina absorbs all the moisture in the batter and puffs up.
- Preheat the oven to 350 degrees F. Line the baking tray with parchment paper. Make small lime size balls (about 1.5 tbsp) from the batter. Place them on the prepared baking tray 2 inches apart.
- Flatten them, with the help of a knife, cut a cross in the middle of each. Bake at 350 degrees F, for about 35 minutes or until golden brown. Transfer the tray to a cooling rack, let it cool completely. Store in an airtight container. Broil for another minute for a darker golden brown color.
Notes
- You may even use 250 grams of sugar if you want the cookies sweeter.
- If you are using store-bought frozen grated coconut, thaw it until it reaches room temperature. Pulse it a few times in the grinder, avoid adding the 1/4 cup of water, as the grated coconut is already pretty moist.
- You may use the same amount of desiccated coconut in this recipe.
- If the batter feels too soft to form a ball after 6-8 hours, refrigerate it for another 1-2 hours. Then form the balls and bake.
- For fluffier bolinhas, you may add 1 tsp baking powder after resting the batter for 6-8 hours.
- For an eggless version, you can substitute each egg for 1/4 cup yogurt. Keep the batter in the refrigerator, so the yogurt doesn't turn too sour. Though I haven't tried the eggless version, I think it should work well.