Ingredients
-
2
-
1
-
1
-
1/2
-
1
-
2
-
1/2
-
1
-
1/2
-
3/4
-
-
-
-
-
Directions
Guyanese Coconut Buns, Untested by me, posted for ZWT III From allrecipes com UPDATE: CulinaryQueen was the guinea pig on these and has added various notes and changes Please note, although the title of these are ‘Buns’ they spread out like a very flat cookie , I made the recipe but used 3/4 cup sugar, a fresh coarsely grated coconut, not measured, and less milk and butter to the mix making it still moist but a bit stiffer I also omitted the almond essence as I never had any and added mixed spice nutmeg and cinnamon I only managed to make 25 buns out of the whole mix The mix would have had to have been much wetter to yield 48! Baked for 15 mins at 220 c They didn’t spread too much, kept their shape, lovely crunchy crumb on the outside fluffy on the inside and the results were delicious! Thanks for posting the recipe!
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Steps
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1
Done
|
Preheat the Oven to 350f/180c. |
|
2
Done
|
in a Large Bowl, Stir Together the Flour, Sugar, Baking Powder, and Salt. Add Butter, and Cut in Using a Pastry Blender or a Fork Until the Mixture Resembles Fine Crumbs. |
|
3
Done
|
in a Separate Bowl, Whisk Together the Eggs, Milk, Vanilla Extract, and Almond Extract. |
|
4
Done
|
Make a Well in the Center of the Dry Ingredients, and Pour in the Wet Ingredients. Add Coconut, and Mix Just Enough to Blend. |
|
5
Done
|
Drop by Rounded Tablespoonfuls Onto Ungreased Cookie Sheets, 2-3 Inches Apart as They Really Spread. |
|
6
Done
|
Bake For 15 Minutes in the Preheated Oven, or Until Golden Brown. Keep an Eye on These as They Will Burn If Left in Too Long. |
|
7
Done
|
Transfer to a Cooking Rack Immediately or Else They Will Stick to the Pan. |
|
8
Done
|
Cookies Are Soft With Crunch Edges at First but Get Completely Crunchy Upon Cooling. |
