Spanish Coconut Cookies

Ingredients

• 500 g Fine wheat semolina
• 100 g Coconut
• 500 g Sugar
• 250 g Flour
• 4 Eggs
• 1 tablespoon Vanilla
• 2 tablespoons Baking powder
• 2 tablespoons Powdered milk
• 100 ml Vegetable oil
• 600 ml Water
• a pinch Pinch of salt
• quantity not specified Butter, for greasing the baking tray
• quantity not specified Flour, for dusting the baking tray
• for serving, quantity not specified Sugar syrup
• for garnish, quantity not specified Coconut, for garnish

Instructions

1. Preheat the oven to 200°C with top and bottom heat about 15 minutes before starting.
2. Grease and flour a baking tray so that the Spanish coconut cookies do not stick.
3. In a mixing bowl, beat the room-temperature eggs with the sugar until the sugar dissolves and the mixture becomes pale in color.
4. Add the vegetable oil to the mixing bowl.
5. Add the pinch of salt to the mixing bowl.
6. Add the vanilla to the mixing bowl.
7. Add the baking powder to the mixing bowl with the dry ingredients, not with the liquids.
8. Add the powdered milk to the mixing bowl.
9. Add the water to the mixing bowl.
10. Gradually add the flour to the mixing bowl, stirring continuously.
11. Gradually add the fine wheat semolina to the mixing bowl, stirring continuously.
12. Add the coconut to the mixing bowl so it absorbs the liquids.
13. Pour the mixture into the greased baking tray and level it for 2 minutes to release any air pockets.
14. Place the tray in the oven on the middle rack at 200°C with top and bottom heat.
15. Bake the tray in the oven for approximately 30 to 35 minutes, until cooked through and evenly colored on the top and bottom.
16. Remove the tray from the oven and let it cool slightly.
17. Turn the Spanish coconut cookies out onto a serving tray.
18. Pour sugar syrup over the Spanish coconut cookies while warm or hot, as stated by the chef.
19. Cut the Spanish coconut cookies into large pieces in the style of old-time vendors.
20. Garnish the top with coconut.