Coconut Rosette

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!

• Calories: 206 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 ¼ cups butter
• 2 cups shredded coconut
• 4 ¼ cups cornstarch

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.

Step 2

Cream the butter with the sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts.

Step 3

Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth.

Step 4

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.

Step 5

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.