These “Easter cookies” are traditionally made in our household and others around Lebanon the week before Easter. While there are many ka’ik variations, this is our favorite for Easter
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Ingredients
- 6 cups flour
- 3 cups sugar
- 1 cup milk
- 1 cup finely shredded coconut
- 1/2 cup vegetable oil
- 6 eggs
- 2 teaspoon baking powder
- 2 vanilla extract
Ingredients
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Instructions
- Set oven to bake 350F
- Mix all ingredients in a large bowl
- Lightly spray tray to prevent sticking
- Roll approx. two tablespoons of dough into ball
- Set on tray and slightly flatten from the top, but not too flat Or alternately, roll into a line and fold the ends into ring shape.
- Check bottoms after 15 minutes. They are done when golden.
Recipe Notes
Special tool: cookie design mold can be used for design if preferred
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