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My review
Coconut Rosette
made it |
3 reviews
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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!"
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Ingredients
servings 206 calsOriginal recipe yields 36 servings (6 dozen)
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- 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.
Nutrition Facts
Per Serving: 206 calories; 7.9 g fat; 32.4 g carbohydrates; 1.3 g protein; 27 mg cholesterol; 63 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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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,...