Concoct A New Menu Coconut Rosette

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Coconut Rosette

"One of my students gave me this recipe after I was teaching in Guam nearly twenty years ago! Strange listing of components, however they're great!"

Ingredients :

four 1/four cups cornstarch
1 1/4 cups butter
2 cups all-motive 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 stages F (one hundred seventy five degrees C). Lightly grease or line baking sheets with parchment paper.
Cream the butter with the sugar till mild and fluffy. Beat inside the eggs, vanilla and almond extracts.
Add the cornstarch, flour and finely grated coconut. Mix until combined and easy.
Make small balls about 1inch in diameter, then roll on floured board right into a 7 inch long strip. Twist into a parent eight. Place cookies on the prepared baking sheets.
Bake at 350 degrees F (one hundred seventy five stages C) for 20 minutes. Remove from cookie sheets and permit cool. May be drizzled with melted chocolate, if preferred.

Notes :

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

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