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Pannelet Cookies with Sweet Potato and Coconut

Ingredients

  • 1 cup (8 ounces) mashed or puréed baked orange-fleshed yam (see Cooks’ Note), such as jewel or garnet
  • 2 cups (6 ounces) unsweetened dried shredded coconut, toasted (see Cooks’ Note)
  • 1 1/3 cups (9.3 ounces) sugar
  • 2 large egg whites
  • 3/8 teaspoon salt
  • 1 teaspoon finely grated lemon zest
  • 1 cup (5 ounces) whole almonds, with or without skin
  • Sugar or Cardamom Sugar (see below) or turbinado sugar for rolling
Special Equipment
  • Cookie sheets, lined with parchment paper or greased; food processor
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