- 1. Sift the flour (and a pinch of salt if desired) in a large mixing bowl.
- 2. Add the margarine (or shortening) and mix until the fat is well incorporated.
- 3. Stir in the granulated sugar and cold water to form a smooth dough.
- 4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- 5. On a floured surface, roll the chilled dough to a thickness of ¼ inch.
- 6. Cut out circles using an 8‑oz cup, glass, or cookie cutter (yielding about 16 circles).
- 7. Pinch and crimp the edges of each circle to create a decorative casing for the filling.
- 8. Place the pastry casings on a greased baking tray and part-bake at 350°F (175°C) for 15 minutes.
- 9. Remove from the oven, fill each casing with the coconut mixture, and return to the oven.
- 10. Bake at 350°F (175°C) for an additional 20 minutes until golden brown.
- 11. Allow the gizzadas to cool before serving.
Once cooled, enjoy your delicious homemade coconut gizzadas – a perfect blend of sweet coconut and aromatic spices!
