Directions

• Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Bake them for about 45 minutes, or until tender. Allow them to cool, then scoop out the flesh and mash it until smooth.
• In a large mixing bowl, combine the ground almonds, cornmeal, all-purpose flour, salt, and granulated sugar. Whisk them together until well blended.
• In another bowl, whisk together the mashed sweet potatoes, eggs, and orange zest until smooth.
• Pour the wet mixture into the bowl with the dry ingredients. Fold gently with a rubber spatula until just combined. Be careful not to overmix.
• Stir in the shredded coconut until evenly distributed throughout the cookie dough.
• Using your hands, form small balls of dough (about 2 tablespoons each) and place them on the prepared baking sheets, leaving some space between each cookie.
• In a small bowl, beat the egg yolk and brush a thin layer over the tops of each cookie to give them a beautiful golden color when baked.
• Place the baking sheets in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden. The cookies should feel firm to the touch.
• Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.