My best friend gave me this recipe she was given while in British Guyana. You can substitute butter with margarine if the thought of a half pound of butter terrifies you :-) These are really delicious!

peep

Recipe Summary

Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

  • Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts

167 calories; protein 2g; carbohydrates 17.3g; fat 10.2g; cholesterol 36.2mg; sodium 132.5mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2009
You need butter cinnamon and sugar also. Plus you can add raisins or cranberries if you want to. Read More
(21)

Most helpful critical review

Rating: 3 stars
04/08/2005
Only a light coconut taste I prefer something stronger sorry! I would say these are more like cookies rather than buns. Still pretty good though! Just not what I expected... Read More
(15)
15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/27/2009
You need butter cinnamon and sugar also. Plus you can add raisins or cranberries if you want to. Read More
(21)
Rating: 5 stars
04/21/2008
I really enjoyed this recipe. I made it with margarine and added 1/2 cup brown sugar and 1/2 cup white sugar and it turned out great. It was tastier than the coocnut buns that we buy at the bakery. Read More
(20)
Rating: 3 stars
04/08/2005
Only a light coconut taste I prefer something stronger sorry! I would say these are more like cookies rather than buns. Still pretty good though! Just not what I expected... Read More
(15)
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Rating: 3 stars
03/16/2011
Good recipe but needs adjustment for GREAT recipe. First the combined liquid of 2 eggs 1/2 cup milk and the extracts is way too much. This results in pancake-like buns. I used 1 egg 1/4 cup COCONUT milk and the extracts instead. Even this adjusted amount may still be too much. Add just enough of the combined liquid only until mixture comes together to form a biscotti-like dough. I used 1-1/4 cups of sweetened coconut flakes and 1 cup currants as well. Drop tablespoons of the dough on parchment-lined cookie sheets (do not compact) and press in 3-5 halved macadamia nuts on top. Bake as directed until tops are golden brown. You will not be disappointed! Read More
(10)
Rating: 3 stars
12/29/2010
I just made the recipe but did use coconut milk and coconut extract in place of the almond. The flavor is great but they came out flat as a pancake. I also put some in a cupcake pan so now I guess you can call them a muffin in place of bun. Not sure about the reaction between baking powder & coconut milk -- will try again. from Foodie Read More
(4)
Rating: 4 stars
12/02/2010
I used coconut milk and added more coconut (about 1 1/4) and it turned out just the way my mom's coconut buns come out!! LOVE it!! Read More
(3)
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Rating: 5 stars
01/18/2011
I haven't tried this recipie but I also make coconut buns. When making this recipie people shouldn't be afraid to add extra coconut or dried raisins or cranberrys. I'm sure this is a delicious recipies and perhaps I'll try it soon. Read More
(2)
Rating: 5 stars
09/19/2013
DELICIOUS!! Read More
(1)
Rating: 5 stars
08/27/2017
Taste great. I would just add another 1/2 cup of sugar. Read More
(1)
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