Pistachio Fingers with Coconut
Ingredients
Pistachio mixture
- 1/2 cup coarsely ground pistachios
- 2 tablespoons fine semolina
- 1/4 cup syrup or honey
- 1 tablespoon rose water
Coconut mixture
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 cups shredded coconut
Preparation
Position the rack in the middle of the oven and preheat the oven to 180°C.
Prepare a shallow baking sheet and line it with parchment paper.
For the pistachio mixture: In a deep bowl, place the pistachios, semolina, syrup, and rose water. Mix with your fingertips until a cohesive dough forms. Take an amount the size of a walnut and shape into a finger 2 inches long. Place in a large baking sheet. Continue shaping the remaining pistachio mixture into fingers of the same size.
For the coconut mixture: In a deep bowl, place the egg whites and cream of tartar. Using a hand whisk, beat until foamy.
Add the vanilla and coconut to the coconut mixture. Mix until a soft dough forms.
Take an amount of coconut dough and shape into a small rectangle. Take a pistachio finger and place it in the center of the rectangle. Close the edges to completely cover the pistachio finger.
Place the pistachio coconut fingers in the baking sheet. Continue forming the remaining amount in the same way.
Bake the pistachio coconut fingers for 15 minutes until golden brown.
Remove the pistachio coconut fingers from the oven.
Place the baking sheet on a wire rack. Let the pistachio coconut fingers cool completely then serve.
