Coconut Rosette Chef John's Recipe
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| 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!"
Ingredients :
- 4 1/4 cups cornstarch
- 1 1/4 cups butter
- 2 cups all-purpose 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 : |
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- 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.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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