Coconut Rosette

Ingredients

• 1 teaspoon almond extract 
• 1.3 cups butter 
• 2 cups coconut or shredded
• 4.3 cups cornstarch 
• 2  eggs 
• 2 cups flour all-purpose
• 1 teaspoon vanilla extract 
• 2 cups sugar white

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 350 degrees F (175 degrees 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.
4. Mix until blended and smooth.
5. Make small balls about 1inch in diameter, then roll on floured board into a 7 inch long strip. Twist into a figure eight.
6. Place cookies on the prepared baking sheets.
7. Bake at 350 degrees F (175 degrees C) for 20 minutes.
8. Remove from cookie sheets and let cool. May be drizzled with melted chocolate, if desired.