Cocoanut Cream Cookies
A dish — eggs and sugar carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 2 eggs
- 240 ml sugar
- 240 ml thick cream
- 120 ml shredded cocoanut
- 710 ml flour
- 15 ml baking powder
- 5 ml salt
Make it lactose-friendly
- 1 cup thick cream → lactose-free cream or coconut cream
Steps
- Beat eggs until light, add sugar gradually, cocoanut, cream, and flour mixed and sifted with baking powder and salt. Chill thoroughly, toss on a floured board, pat, and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet in a moderate oven.
Nutrition (estimated, per serving)
| Calories | 487 |
|---|---|
| Protein | 11.1 g |
| Fat | 10.5 g |
| Carbs | 87.2 g |
| Fiber | 3.0 g |
| Sodium | 691 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States