Toasted Coconut Drops
Servings: 5 dozen
Ingredients
- 1 cup evaporated milk
- 1 tbsp vinegar
- 1 1/2 cups coconut
- 2 3/4 cup flour *
- 1 tsp soda
- 1/2 tsp double acting baking powder
- 1/2 tsp salt
- 3/4 cup butter
- 1 1/2 cup brown sugar firmly packed
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp almond extract
- 1 cup unblanched almonds chopped
Instructions
Combine
- evaporated milk & vinegar, set aside to sour
Toast
- coconut at 375º for 5-7 minutes, stirring until golden brown
Sift Together
- Flour, soda, baking powder & salt
Cream
- The butter, gradually adding the brown sugar, creaming well.
Add to the creamed sugar and butter
- The two unbeaten eggs, vanilla extract, and almond extract. Beat well
Stir In
- half the dry ingredients, mix thoroughly
Blend in
- the sour evaporated milk, Then stir in the remaining dry ingredients.
Add
- The toasted coconut and 1/2 cup unblanched almonds. Chill 15 minutes.
Drop
- by teaspoonfuls onto a greased baking sheet.
Bake
- In moderated oven (375º) 10 to 12 minutes. Cool. Dip tops of cooking into frosting; sprinkle with chopped almonds
Notes
*if using self rising flour decrease soda to 1/4 tsp and omit baking powder and salt
Butter Frosting
Ingredients
- 1/2 cup melted butter
- 2 cups confectioners sugar sifted
- 1/4 cup boiling water
- 1/4 tsp almond extract
Instructions
- Add 1/4 cup melted butter gradually to 2 cups sifted confectioners' sugar in mixing bowl.Blend in 1/4 cup boiling water and 1/4 tsp almond extract.
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