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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 1 cup |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| salted butter: 1 cup (cut into pieces) |
| eggs: 2 |
| 2% milk: 1/2 cup |
| vanilla extract: 1 tsp |
| almond extract: 1/2 tsp |
| flaked coconut meat: 3/4 cup |
Guyanese Coconut Buns
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
48 serving(s)
Tags
- Preheat the oven to 350F/180°C.
- In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract.
- Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread.
- Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long.
- Transfer to a cooking rack immediately or else they will stick to the pan.
- Cookies are soft with crunch edges at first but get completely crunchy upon cooling.