Step 1

Grind the coconut in a food processor until very fine.

Step 2

In a saucepan, dissolve sugar in 1/2 cup water on a low flame, until the sugar dissolves.

Step 3

Simmer for 2-3 minutes

Step 4

Once the sugar has dissolved, add the semolina and mix well, cooking for 2-3 minutes, until thickened.

Step 5

Add coconut, salt and ghee, stirring until the mixture is well combined and homogenous.

Step 6

It will be a thick porridge consistency.

Step 7

Let it cool for a few hours.

Step 8

Preheat the oven to 350 F. Grease a cookie sheet with non stick spray or line with parchment paper.

Step 9

Add egg yolks and ground cardamom to semolina mix.

Step 10

Add flour and baking powder and mix well.

Step 11

In a separate bowl, beat the egg white until you have stiff peaks.

Step 12

On a floured work surface, take a few tablespoons of the dough and roll in the flour.

Step 13

Taking about 2-3 tablespoons at a time for each cookie, form into small disks and place on cookie sheet.

Step 14

Using a knife, make a criss cross pattern on the top.

Step 15

Bake for 20-25 minutes, until cookies are firm and a little golden brown on the bottom.