Coconut Rosette

Ingredients

• Servings: 6
• 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

Recipe

• 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.