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1
Preheat oven to 350 degrees Fahrenheit.
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2
Line baking sheet with parchment paper.
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3
In large bowl, whisk together flour, coconut, sugar, baking powder, and salt.
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4
Make a well in center of flour mixture, and pour in egg yolks and butter. Mix together with your fingertips and knead into a ball.
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5
(Or, if using stand mixer: add all cookie ingredients to bowl. With the paddle attachment, mix on medium speed until dough forms a ball and no longer sticks to the side of the bowl.)
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6
Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
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7
Once chilled, separate dough into 2 or 3 manageable pieces, kneading each separately.
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8
On a floured surface, roll out dough to about 1/4 inch thick.
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9
Cut into shapes with cookie cutters, using flour occasionally to prevent sticking, and place 1 inch apart on lined baking sheet.
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10
With a thin knife, cut from the edge to the center of each cookie, creating enough space to fit over the edge of the serving cup,
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11
Bake 10 to 15 minutes in preheated oven.
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12
Remove and transfer to wire cooling rack.
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13
For minestrone:
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14
Combine chopped mango and strawberries into a bowl.
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15
Heat orange juice and sugar in a small saucepan and boil gently for 5-10 minutes. Mixture should be slightly syrupy.
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16
Remove from heat.
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17
Add chopped mint, and allow to cool.
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18
Pour syrup over fruit and let cool completely.
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19
Divide the minestrone in small cups and refrigerate for at least 1 hour.
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20
Serve with a coconut cookie resting on the edge of each cup.
