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Epicurious

Pannelet Cookies With Sweet Potato and Coconut

4.3

(9)

Light brown cookie balls on a sheet pan and cooling rack.
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Medrich's version of these golden orange yam and coconut cookies from Spain is delicate and flavorful.

Cooks' Note

To bake the yam: Wash, prick, and cook a large yam on high in the microwave, turning it a couple of times until easily pierced with a fork, about 10 minutes. Or bake until tender in a 400°F oven, 45 to 60 minutes.

To toast the coconut: Have a medium bowl ready near the stove. Spread the coconut in a wide heavy skillet over medium heat. Stir constantly until the coconut begins to color slightly. Turn the heat down (once hot, coconut burns quickly) and continue to stir until the coconut bits are mostly light golden brown flecked with some white. I often take the pan off the heat early and continue to stir, letting the residual heat of the pan finish toasting the coconut slowly and evenly. The whole process takes less than 5 minutes. Immediately scrape the coconut into the bowl.

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