In Ayelet Izraeli’s family, these three-ingredient cookies are part of a traditional Iraqi Purim spread, which also features savory cheese-filled sambusak, date-filled cookies called b’ab’e b’tamer, and simple ring-shaped biscuits called ka’akat. The cookies can be made the day of a party or up to two weeks in advance and stored in the freezer. Serve them with tea.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, mix the coconut, sugar and eggs until evenly combined.
With one hand, grab a golf ball-sized amount of the coconut mixture and squeeze your hand into a fist around the mixture until it holds its shape (the resulting cookie will be a small log with indentations where your fingers squeezed) and place it on the prepared sheet. Repeat with the remaining mixture.
Bake until browned and crisped, rotating the pan halfway through, 25-30 minutes.
