Walnuts (or almonds, pistachios, or your choice of nuts)
Shredded coconut (coarse or fine)
[To prep the ingredients:] Bring the butter to room temperature. Preheat the oven to 180℃. Roast and chop the nuts.
Combine the butter and sugar and mix well. Add the salt and vanilla powder and mix until well incorporated.
Add the egg yolk, mix, add the cake flour, mix together with a spatula using a cut-and-fold motion, then bring the dough into a ball.
Use the palms of your hands (or a rolling pin) to flatten out the dough onto a baking sheet. The dough should be about 3-5 mm thick.
Prick the dough in several places with a fork, then bake at 170℃ for 15-20 minutes.
While the dough is baking, whisk together the egg white, salt, and vanilla powder until well incorporated. Do not try to make a meringue.
Add the roasted chopped nuts and coconut, and mix.
Once the cookie dough has finished baking, evenly spread the meringue-nut batter over the top, then bake for another 15-20 minutes.
Once the meringue is well cooked, remove the tray from the oven, cut into desired pieces, then cool on a rack and serve.
These will keep if stored in a tightly sealed container with a pack of desiccant to keep them fresh.
Story Behind this Recipe
My mother taught me this old-fashioned recipe that doesn't require any sifting or the need for a rolling pin. It's a nostalgic tasting cookie that's loved by everyone.
There's no need to beat the egg white into a froth. The original recipe uses only walnuts, but feel free to use your choice of any type of nuts. Pistachios or pumpkin seeds will give these a nice color.