This post may contain affiliate links
to companies I know and trust. If you purchase something through one of those
links I will receive a few pennies to help fund my yarn, fabric and vintage
cookbook habit
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
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
Printer Friendly copies (includes both recipes):
[amazon_link asins=’B0002UN7PI,B0046EJ570,B016SIPJ76,B004HFLW3I,B000VK2T0I,B0012BVU9G,B0000DI085,B0019GZ84C,B002YR7A9Q,B00YN7GUY6′ template=’ProductCarousel’ store=’instither-20′ marketplace=’US’ link_id=’ad7b40f0-e846-11e7-9d04-a31c7282a49f’]
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits
