Matzo Meal Cookies
Yield
20 servingsPrep
35 minCook
25 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
coconut
sweetened, shredded, dried |
*
|
| 1 | cup |
matzo meal
|
*
|
| ⅓ | cup |
brown sugar, light
firmly packed |
*
|
| ⅓ | cup |
margarine
or butter |
|
| 1 | tablespoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
fruit jam
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
coconut
sweetened, shredded, dried |
*
|
| 237 | ml |
matzo meal
|
*
|
| 79 | ml |
brown sugar, light
firmly packed |
*
|
| 79 | ml |
margarine
or butter |
|
| 15 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
fruit jam
|
*
|
Directions
In a food processor or with a knife, mince coconut. In processor or bowl, whirl or rub together coconut, matzo meal, sugar, margarine, water, and vanilla until the crumbly dough sticks together when packed.
Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x15" baking sheets.
Flatten balls to make about 1½ inch wide.
- Bake in a 325℉ (160℃). oven until cookies are a rich brown, 25 to 35 minutes.
Transfer to racks.
For jam centers, let cookies cool for about 3 minutes, then press the handle end of a wooden spoon into each cookie, making a depression about ¼ inch deep.
Fill each hollow with jam (¼ to ½ teaspoon; do not overfill); let cool.
Serve, or store airtight up to 4 days; freeze or store longer.
