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