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Coconut Puffs

Source: The Heritage of Spanish Cooking
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Active Time:  5 Minutes
Total Time:  25 Minutes
  Serves 4-6
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
Coconut Puffs Recipe at
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4-6
Calories: 321
Fat. Total: 16g
Fiber: 3g
Carbohydrates, Total: 44g
Sodium: 31mg
% Cal. from Fat: 45%
Cholesterol: 79mg
Protein: 4g
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