Close
Ingredients
| cornstarch: 4 1/4 cups |
| salted butter: 1 1/4 cups |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| eggs: 2 |
| vanilla extract: 1 tsp |
| almond extract: 1 tsp |
| coconuts (shredded): 2 cups |
Coconut Rosette
Credit: AllRecipes
User rating:
"One of my students gave me this recipe when I was teaching in Guam almost 20 years ago! Strange list of ingredients, but they're great!"
-
Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- Cream the butter with the sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts.
- Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth.
- Make small balls about 1inch in diameter, then roll on floured board into a 7 inch long strip. Twist into a figure eight. Place cookies on the prepared baking sheets.
- Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove from cookie sheets and let cool. May be drizzled with melted chocolate, if desired.