Coconut Cookies (Omani Qashat al-Narjeel)

The recipe for these crumbly coconut confections, popular throughout the Arabian Gulf, comes from Oman. A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee.

1½ cups unsweetened shredded coconut
½ cups powdered milk
¾ cups sugar

Combine coconut and powdered milk in a bowl; set aside. Combine sugar and ½ cup water in a 2 qt saucepan over medium-high heat; cook, stirring occasionally, until slightly thickened and a thermometer reads 220°F, about 12 minutes.

Remove from heat and quickly combine dry ingredients until evenly coated. Transfer to a lightly oiled piece of parchment paper and flatten out slightly; place a second piece of parchment paper on top and roll into a 9x11" rectangle. Let set 8 hours or overnight. The next day, cut into 2½" pieces.

Makes 25.