Coconut Rosette

Rating: 3.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

By J. Storm
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
205.8 calories; 1.3 g protein; 32.4 g carbohydrates; 27.3 mg cholesterol; 62.5 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rose Camacho
Rating: 5 stars
06/29/2006
To the previous rating.....the amount of cornstarch in the recipe IS CORRECT. I am originally from Guam and the recipe is called Roskette. It's a delicate cookie and with the amount of cornstarch it's melt in your mouth good!! Read More
Helpful
(11)

Most helpful critical review

Astrid
Rating: 1 stars
12/19/2006
This is a waste of eggs butter and the fuel it took to make these. they don't melt in your mouth and theres no way they twist into a figure eight. Very BAD. Read More
Helpful
(5)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Rose Camacho
Rating: 5 stars
06/29/2006
To the previous rating.....the amount of cornstarch in the recipe IS CORRECT. I am originally from Guam and the recipe is called Roskette. It's a delicate cookie and with the amount of cornstarch it's melt in your mouth good!! Read More
Helpful
(11)
Rose Camacho
Rating: 5 stars
06/29/2006
To the previous rating.....the amount of cornstarch in the recipe IS CORRECT. I am originally from Guam and the recipe is called Roskette. It's a delicate cookie and with the amount of cornstarch it's melt in your mouth good!! Read More
Helpful
(11)
Astrid
Rating: 1 stars
12/19/2006
This is a waste of eggs butter and the fuel it took to make these. they don't melt in your mouth and theres no way they twist into a figure eight. Very BAD. Read More
Helpful
(5)
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Tracy Robbins
Rating: 4 stars
11/02/2004
Turned out well I made mine in the shape of hearts cause the figures eights kept breaking on me. Also REALLY important...I think the 4 1/2 cups of cornstarch seemed like it might be incorrect so I only put approx 4 tbs and they turned out fine just something to consider maybe I am wrong. Read More
Helpful
(5)
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