Light and crisp, these buttery cookies are wonderfully enhanced by the toasted coconut that coats them. They are like shortbread, subtly infused with cardamom. Nan Khatai, or Calcutta coconut cookies are easy to make and delicious! Sharon Tyler Herbst suggests unsweetened coconut, but with no time to hunt that down, we settled for the sweetened stuff. No regrets.
And about the no time part: I’ve begun and abandoned two other blog entries in the past three weeks. It’s been nightmarishly busy here, quite literally, and someday I will tell you about that. You know, when I have time. I only baked cookies after realizing we were nearly through the freezer stash and I’d left butter out to soften for this recipe nearly a week ago. Fortunately we keep the house cool so no harm done there.