-
-
My review
Coconut Rosette
5 made it |
3 reviews
| 0 photos
J. Storm
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 206Original recipe yields 36 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
6/29/2006
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 cornsta...
12/18/2006
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.
11/2/2004
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,...