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Coconut Rosette

Rated as 3.33 out of 5 Stars

"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!"
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servings 206
Original recipe yields 36 servings (6 dozen)


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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
  2. Cream the butter with the sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts.
  3. Add the cornstarch, flour and finely grated coconut. Mix until blended and smooth.
  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.
  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.


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

Nutrition Facts

Per Serving: 206 calories; 7.9 32.4 1.3 27 63 Full nutrition

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Read all reviews 3
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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 cornsta...

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.

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,...