The coconut palm grows in abundance on the coasts of the warm regions of Asia, Africa and America. According to Jose de Acosta in Historia Natural de Las Indias, it existed in Puerto Rico in the sixteenth century. Hernandez, his contemporary, called it by the non-native name used by the Mexicans, coyolli, and Oviedo also included it in his descriptions. We do not know how these little golden mouthfuls first came to be introduced into Spanish cuisine, but they are still very popular. It is often the first sweet recipe children learn to make and they love the intense aroma which emanates from the oven as the puffs are baking. On the beaches of the south in summer, salesmen walk along shouting the local name for them, "Sultanas, sultanas!"
- 3 small eggs, beaten
- 1 1/4 cups sugar
- 2 2/3 cups shredded coconut
- Oil for greasing
Preheat the oven to 300 degrees F. Grease a baking sheet with oil.
Mix the beaten eggs with the sugar and coconut. Mound coconut mixture onto baking sheet. Bake for 20 minutes until golden.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
321 calories; 16g total fat; 79mg cholesterol; 31mg sodium; 44g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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