2 c. coconut
¼ c. milk or pareve substitute
6 T butter or margarine
½ c. sugar
1 c. semolina
poppy seeds or kaloonjee

Moisten the coconut in the milk or milk substitute for 5 minutes. Cream butter and sugar together. Add the semolina and coconut/milk mixture and mix well.

Take 1 heaping tsp. of mixture and shape into a ball. Flatten it slightly and sprinkle seeds on top. Place on greased cookie sheet and bake in 350 degree oven 20-25 minutes or until golden brown. Makes 20.