Coconut Rosette Recipe

Ingredients <br>- 4 ¼ cups cornstarch <br>- 1 ¼ cups butter <br>- 2 cups all-purpose flour <br>- 2 cups white sugar <br>- 2 eggs <br>- 1 teaspoon vanilla extract <br>- 1 teaspoon almond extract <br>- 2 cups shredded coconut <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. <br>step 2: Cream the butter with the sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. <br>step 3: Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth. <br>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. <br>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. <br>

Ingredients
- 4 ¼ cups cornstarch
- 1 ¼ 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

Directions
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.

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