Coconut Rosette Popular Recipes

Sunday, October 30, 2022

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Coconut Rosette

"One of my college students gave me this recipe after I changed into teaching in Guam almost two decades in the past! Strange listing of substances, however they are great!"

Ingredients :

4 1/4 cups cornstarch
1 1/4 cups butter
2 cups all-reason flour
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups shredded coconut

Instructions :

Prep :	Cook : 36M	Ready in :

Preheat oven to 350 degrees F (one hundred seventy five tiers C). Lightly grease or line baking sheets with parchment paper.
Cream the butter with the sugar until mild and fluffy. Beat within the eggs, vanilla and almond extracts.
Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth.
Make small balls approximately 1inch in diameter, then roll on floured board into a 7 inch long strip. Twist right into a figure eight. Place cookies at the prepared baking sheets.
Bake at 350 levels F (a hundred seventy five ranges C) for 20 mins. Remove from cookie sheets and allow cool. May be drizzled with melted chocolate, if favored.

Notes :

Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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