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Coconut Tea Cakes

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Ingredients
  Butter 8 Ounce, softened (2 Sticks)
  Powdered sugar 1 Cup (16 tbs)
  Almond extract 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Cake flour 2 1⁄4 Cup (36 tbs)
  Salt 1⁄4 Teaspoon
  Finely ground almonds 1⁄2 Cup (8 tbs)
  Grated lemon zest 1 Tablespoon
  Flaked coconut 1⁄4 Cup (4 tbs), toasted
Directions

1. Preheat oven to 375°F. In a medium bowl, beat butter and 1/2 cup powdered sugar with an electric mixer on medium speed until light and fluffy. Beat in almond extract and vanilla.
2. Add cake flour, salt, almonds, and lemon zest and mix until blended. Stir in coconut.
3. Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Bake 8 to 9 minutes, or until edges just begin to turn golden brown. Remove to a wire rack to cool slightly, about 10 minutes. Roll in remaining 1/2 cup powdered sugar. Let cool completely.

Recipe Summary

Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Coconut

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