HOW TO MAKE GIZZADA

Preheat the oven to 350°F (175°C).

In a bowl, combine all-purpose flour, baking powder, and salt.

Cut in butter until the mixture resembles coarse crumbs.

Add water gradually until a dough forms; knead lightly and wrap in plastic.

In a saucepan, combine shredded coconut, brown sugar, lime juice, and nutmeg.

Cook over medium heat until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in vanilla extract and cinnamon; let cool.

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut out circles of dough and place them in greased muffin tins.

Fill each dough circle with the coconut mixture.

Beat the egg and brush it over the edges of the filled dough.

Bake for 20-25 minutes until golden brown.

Allow to cool slightly before removing from the tins.

Serve warm or at room temperature.

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