Yield: 20 servings
|¼ cup||Sweet. shred. dried coconut|
|1 cup||Matzo meal|
|⅓ cup||Firm packed lt brown sugar|
|⅓ cup||Margarine or butter|
1. 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.
2. Compact dough into tablespoon-size balls. Place 2" apart on 2 ungreased 12x15" baking sheets. Flatten balls to make about 1½" wide.
3. Bake in a 325'F. oven until cookies are a rich brown, 25-35 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" 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.