Panellets for All Saints’ Day

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Panellets for All Saints’ Day

  • 8 ounces mashed baked sweet potato

  • 6 ounces shredded unsweetened coconut, toasted

  • 7 ounces sugar

  • 2.50 ounces egg whites

  • ½ teaspoon salt

  • zest from a whole lemon

  • 5 ounces whole roasted almonds, finely chopped

  • ¼ to 2 teaspoon ground cardamon add to ¼ cup sugar, for rolling



  • Pierce the sweet potato with a fork and set it in the microwave and cook at high speed for 10 minutes until soft, or bake at 400 degrees for about one hour, until the potato is very soft and cooked through. Measure the pulp into a separate bowl and mash lightly with a fork.

  • Toast the coconut in a skillet, stirring constantly until well toasted.

  • In a food processor, grind the almonds until it’s an uneven meal, but more finely ground. Set aside in a bowl.

  • Measure the sugar and salt in a bowl.

  • Separate two eggs and set the whites aside.

  • Zest the lemon.

  • Mix the cardamon and 1/4 c. of sugar for rolling. Set aside.


  • In a food processor, whiz together the sweet potato, coconut, sugar, egg white, salt, and lemon zest. Stir in the almonds until fully incorporated. Chill the dough overnight (up to 2 days) in the refrigerator to allow the coconut to absorb moisture and the dough to firm up enough to roll into balls.

  • Preheat the oven to 325° F and line two baking trays with parchment paper. Scoop level tablespoons of the dough and roll into balls about 1.5 inches in diameter. Then roll each ball in the cardamom sugar and place one inch apart on the baking tray.


  • Bake in a 325ºF oven for about 20-25 minutes until the cookies are crusty on the surface. The surface of the cookie must be undoubtedly hard and crusty. Not to worry, the inside will still be very moist inside. Rotate the pan halfway through baking to ensure even baking. The bottom of the cookie will be nicely browned.


  • Cool the cookies completely on the baking sheet before storing in an airtight container. Cookies will keep for up to five days.