Coconut Rosette Recipe
- 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
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.