Coconut Rosette Recipes

ROSETTES

Rosettes image

These traditional deep-fried favorites are crisp and delicious with a delicate, lacy look. Dipping the edges into icing helps defines the beautiful pattern. —Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

Ingredients

2 large eggs
2 teaspoons sugar
1 cup 2% milk
3 teaspoons vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
Oil for deep-fat frying
ICING:
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 3 tablespoons water

Steps:

In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.

Nutrition Facts : Calories 50 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 18mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

COCONUT ROSETTE

Coconut Rosette image

One of my students gave me this recipe when I was teaching in Guam almost 20 years ago! Strange list of ingredients, but they're great!

Provided by J. Storm

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Yield 36

Number Of Ingredients 8

Ingredients

4 ¼ cups cornstarch
1 ¼ cups butter
2 cups all-purpose flour
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups shredded coconut

Steps:

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

Nutrition Facts : Calories 205.8 calories, Carbohydrate 32.4 g, Cholesterol 27.3 mg, Fat 7.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 5.2 g, Sodium 62.5 mg, Sugar 12.7 g

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