Goan Bolinhas | Coconut & Semolina Cookies

Bolinhas are sweet, crumbly little 'cookies' that are usually enjoyed as a tea-time treat. They have a reasonably hard exterior and a firm, dense interior thanks to the semolina and coconut it contains. When you bite into it, the crumb is light and airy though you expect it to be heavy, so yes, the cookie is quite paradoxical but it's finished in two bites before you can even begin to contemplate how it is so!

There are a number of ways to make bolinhas, and I just find this the easiest. They are also designed with numerous impressions on the top. I remember my childhood bolinhas were simply spooned onto the baking tray :) I must say this about Bolinhas: more rustic its appearance, greater the appeal! This recipe is devoid of baking powder/soda and relies on the potential of the eggs to attain the rise.

Ingredients:

• 250 grams or 2&1/2 cups of grated, fresh Coconut
• 250 grams or 1&1/4 cups of Semolina
• 250 grams or 1&1/4 cup of granulated Sugar
• 60 grams or 4 Tablespoons of Salted Butter, room temperature
• 3 Eggs
• 1/2 teaspoon Cardamom powder
• 2 pinches of Salt

Tips/advice: 

• For harder bolinhas, decrease the butter to 1 tablespoon (15 grams) and the coconut to 1& 1/2 cups (approximately 150 grams).
• Use granulated sugar; this helps the cookie develop a moist crumb as it melts between the semolina and coconut bits.
• Whip up the egg whites well till light and foamy, in a large and clean bowl. Ensure that no substance of the yolk contaminates the egg whites as this prevents it from getting fluffy. 
• Refrigeration helps to stiffen the sticky batter, but this is temporary stiffness. So, after taking it out of the refrigerator, work quickly to avoid getting the dough into the sticky state. 
• As it warms to room temperature it will soften (also body temperature can warm it soon, so don't manipulate the dough too much). Refrigerate again for a while to help it firm up once more. 

Method:

1. Dry-grind the coconut and set it aside.

2. Dry roast the Semolina till aromatic, on a low flame. This may require 6-7 minutes. Don't brown the grains as that could affect the colour of the bolinha.

3. In a large bowl, combine the butter and sugar. Don't aim to dissolve the sugar; it will melt as it cooks later.

4. Separate the egg yolks and add them into the butter-sugar mixture, and beat this well. Ensure that egg whites remain free of the yolk matter (even a little bit of the yolk can stop the whites from getting foamy)

5. To this, add the roasted semolina, salt and cardamom, and mix they are all combined.

6. Next, add the ground coconut and mix well.

7. In a separate (large and clean) bowl, whip up the egg whites till foamy and fluffy. Try to reach the soft-peak stage.

8. Fold this into the batter and refrigerate for 6 hours.

9. After the stated time, the mix will be firm like a dough; grease your palms with some oil and shape these into spheres using about a tablespoon of the mixture. Place them on a baking pan keeping plenty of space between them all and mark them using a greased knife in any pattern you like. If the mixture gets sticky after some time, refrigerate again for a while.

10. Bake these at 180 degrees Celsius for 30-35 minutes till the tops are a lovely golden brown. Then allow them to cool upon a cooling rack.

It is best enjoyed with hot tea, but there are no rules :)

Here is the recipe video:

Dev Borem Korum | Thanks and God Bless