Coconut Rosette

Name: Coconut Rosette
Yield: 4 servings
Ingredients: 4 1/4 cups cornstarch; 1 1/4 cups butter; 2 cups all-purpose flour; 2 cups white sugar; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups shredded coconut

Vegetarian Dairy

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Ingredients

4 1/4 cups cornstarch ⓘ
1 1/4 cups butter ⓘ
2 cups all-purpose flour ⓘ
2 cups white sugar ⓘ
2 eggs ⓘ
1 teaspoon vanilla extract ⓘ
1 teaspoon almond extract ⓘ
2 cups shredded coconut ⓘ

Instructions

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 & Diet Analysis (per serving)

916 kcal 46% DV

Protein Fat Carbs

Macronutrients

Protein 10.5g 21% DV

Total Fat 47.7g 61% DV

Carbs 100g 36% DV

Fiber 6.3g 22% DV

Sugar 30.8g 62% DV

Electrolytes

Sodium 80.8mg 4% DV

Potassium 472.3mg 10% DV

Cholesterol 139.5mg 47% DV

Vitamins & Minerals

Vitamin A 15.8mcg 2% DV

Vitamin C 0.9mg 1% DV

Calcium 135mg 10% DV

Iron 3.3mg 19% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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