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How to make it

  • Whisk together flours, baking powder, gum, and salt in a bowl.
  • Using an electric mixer, beat together sweetened condensed milk, butter and sugar on high speed until mixture is fluffy in texture (about 2 minutes). Add tahini, vanilla, apple juice, and honey; mix.
  • Add ½ of flour mixture; mix first and low and increase speed. Add other ½ of flour mixture mixing on low speed and then gradually accelerating. A moderately thick and sticky dough will form. Add ¼ cup coconut; mix well.
  • Remove dough from mixer bowl, and place on a large piece of greased (sprayed with cooking spray) plastic rap lain overtop the surface of a cookie sheet. Press dough flat using greased hands. Loosely wrap dough in extra plastic wrap, and place in refrigerator to set for 1 hour or until firm.
  • Remove the cooled dough from the fridge, and roll small, 1-inch round balls of dough. In a small bowl, combine 1/3 cup sesame seeds and 1/3 cup coconut. Coat each dough-ball with this mixture one at a time and place each coated dough ball onto a greased standard baking sheet. Space approximately 2 inches apart.
  • Bake at 350° for 12 to 15 minutes or until cookies are puffy and beginning to crack slightly. Cool cookies on a baking sheet for 10 minutes to prevent them from falling apart before transferring them to a cooling rack

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    very different but looks soo good thanks high5
    Was this review helpful? Yes Flag

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