Coconut Rosette

Guam Coconut Rosette Recipe

Region / culture: Guam | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 24

Introduction

Coconut Rosettes are a delicious and delicate cookie that is perfect for any occasion. These sweet treats are made with a combination of cornstarch, butter, flour, sugar, eggs, vanilla and almond extracts, and shredded coconut. They are then shaped into a figure eight and baked until golden brown. These cookies are perfect for a sweet treat with a cup of tea or coffee.

History

Coconut Rosettes have been a popular dessert for many years, with origins in various cultures around the world. The combination of coconut and almond flavors gives these cookies a unique and delicious taste that is loved by many.

Ingredients

4.25 cups of cornstarch
1.25 cups of butter
2 cups of all-purpose flour
2 cups of white sugar
2 eggs
1 tsp of vanilla extract
1 tsp of almond extract
2 cups of shredded coconut

How to prepare

1. Preheat the oven to 350°F (175°C). Lightly grease or line baking sheets with parchment paper.
2. Cream the butter with the sugar until light and fluffy. Beat in the eggs, vanilla, and almond extracts.
3. Add the cornstarch, flour, and finely grated coconut. Mix until blended and smooth.
4. Make small balls about 1 inch in diameter, then roll on a floured board into a 7-inch long strip. Twist into a figure eight. Place the cookies on the prepared baking sheets.
5. Bake at 350°F (175°C) for 20 minutes. Remove from the cookie sheets and let cool. They may be drizzled with melted chocolate, if desired.

Variations

Add chopped nuts or dried fruit to the dough for added texture and flavor.
Drizzle the cookies with caramel or white chocolate instead of melted chocolate.

Cooking Tips & Tricks

Make sure to cream the butter and sugar until light and fluffy to ensure a soft and tender cookie.

- Rolling the dough into a 7-inch strip and twisting it into a figure eight shape will give the cookies their signature look.

- Be sure to let the cookies cool completely before drizzling with melted chocolate, if desired, to prevent the chocolate from melting.

Serving Suggestions

Coconut Rosettes are best enjoyed with a cup of hot tea or coffee.

Cooking Techniques

Creaming the butter and sugar until light and fluffy is essential for a soft and tender cookie.

- Rolling the dough into a 7-inch strip and twisting it into a figure eight shape gives the cookies their unique appearance.

Ingredient Substitutions

You can use margarine instead of butter for a dairy-free option.

- Almond extract can be substituted with coconut extract for a stronger coconut flavor.

Make Ahead Tips

Coconut Rosettes can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Arrange the Coconut Rosettes on a decorative platter and dust with powdered sugar for a beautiful presentation.

Pairing Recommendations

Coconut Rosettes pair well with a glass of milk or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store Coconut Rosettes in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. Reheat in the oven at 350°F for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Coconut Rosettes contains approximately 200 calories.

Carbohydrates

Each serving of Coconut Rosettes contains approximately 20g of carbohydrates.

Fats

Each serving of Coconut Rosettes contains approximately 10g of fats.

Proteins

Each serving of Coconut Rosettes contains approximately 2g of proteins.

Vitamins and minerals

Coconut Rosettes are a good source of iron and calcium.

Alergens

Coconut Rosettes contain dairy (butter) and eggs.

Summary

Coconut Rosettes are a delicious treat that is relatively low in protein but high in fats and carbohydrates. They are a good source of iron and calcium.

Summary

Coconut Rosettes are a delicious and delicate cookie that is perfect for any occasion. These sweet treats are made with a combination of cornstarch, butter, flour, sugar, eggs, vanilla and almond extracts, and shredded coconut. They are shaped into a figure eight and baked until golden brown. Enjoy these cookies with a cup of tea or coffee for a delightful treat.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a sunny afternoon, and I was flipping through an old cookbook that had been passed down through generations in our family. The pages were yellowed and brittle, but the words on them were still as clear as the day they were written.

As I scanned the pages, a recipe for Coconut Rosette caught my eye. The name itself sounded exotic and intriguing. I had never heard of such a dish before, but something about it called out to me. I could almost taste the sweet, creamy coconut combined with the delicate crunch of the rosette.

I decided then and there that I had to learn how to make it. I gathered all the ingredients listed in the recipe – shredded coconut, sugar, eggs, and vanilla extract – and set to work in the kitchen.

As I mixed the ingredients together, the aroma of coconut filled the air, and I felt a sense of contentment wash over me. The process of creating something new and delicious from scratch was truly a labor of love for me.

After the rosettes had baked to a golden brown perfection, I eagerly took my first bite. The taste was heavenly – a perfect blend of sweetness and crunch that melted in my mouth. I knew then that this recipe would become a staple in my culinary repertoire.

Over the years, I perfected the recipe for Coconut Rosette, tweaking it here and there to suit my taste. I shared it with friends and family, who all raved about its delectable flavor.

But it wasn't until I met Mrs. Lewis, an elderly neighbor who had lived in the neighborhood for decades, that I truly learned the secret behind the recipe. Mrs. Lewis was a renowned cook in our community, and she graciously invited me into her kitchen to share her wisdom.

As we stood side by side at the stove, Mrs. Lewis showed me the proper technique for making Coconut Rosette. She explained that the key to achieving the perfect texture was in the way the coconut was mixed with the other ingredients. She also shared with me her own special twist on the recipe – a touch of cinnamon that added a warm, spicy flavor to the rosettes.

I watched in awe as Mrs. Lewis expertly shaped the rosettes on the baking sheet, creating delicate swirls that would bake into crispy perfection. Her hands moved with a grace and precision that came only from years of practice and experience.

As we sat down to enjoy the fruits of our labor, Mrs. Lewis shared stories of her own grandmother, who had taught her the recipe when she was just a girl. She spoke of the joy and satisfaction that came from passing down a cherished recipe from one generation to the next.

I felt a deep sense of gratitude towards Mrs. Lewis for sharing her knowledge and expertise with me. It was a gift that I would carry with me for the rest of my days.

In the years that followed, I continued to make Coconut Rosette, always with a sense of reverence and appreciation for the tradition behind it. Each time I took a bite of the sweet, crunchy treat, I was reminded of Mrs. Lewis and the bond that we shared over a shared love of cooking.

And so, as I sit here now, looking back on a lifetime of culinary adventures, I am grateful for the recipe that brought me closer to Mrs. Lewis and the countless others who have shared their knowledge and passion with me. The Coconut Rosette will always hold a special place in my heart, a reminder of the joy that comes from creating something delicious with love and care.