Emily King

Christian Children's Author

1947 - 2017


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Mrs. Twiggenbotham’s Coconut Cookies *
Makes 4 dozen

1 cup sugar
grated rind of one orange**
1 cup butter, softened
3 cups all-purpose flour
2 eggs
1 tsp. baking powder
1/2 tsp. almond extract
1/4 tsp. salt
1/2 tsp. vanilla extract
2 cups shredded or grated coconut

  1. In electric mixer or food processor at medium speed, beat sugar and butter until light and fluffy.
  2. Beat in eggs, extracts and rind until well blended, occasionally scraping bowl .
  3. In a separate bowl, mix flour, baking powder and salt until well blended.
  4. With mixer or processor at low speed, gradually add the dry ingredients to the creamed mixture. Beat well, scraping down sides of bowl, until a soft dough forms.
  5. Stir in coconut.
  6. Refrigerate dough 1 hour.
  7. Preheat oven to 375 degrees and spray cookie sheets with cooking oil spray.
  8. Using about one tablespoonful for each cookie, roll dough into balls and place on cookie sheets.
  9. Dip the bottom of a small glass in flour and press each mound of dough flat. (You will have to dip glass in flour for each cookie).
  10. Bake at 375 degrees 7 to 9 minutes. Cool on wire rack.

**Grate only the colored part of the peel, not the white part underneath

All of Mrs.Twiggenbotham recipes should be done with adult supervision

*This recipe is from Mrs. Twiggenbotham Goes to Town, which also includes recipes for Lemon Blueberry Tea Bread and Plum Conserve. Recipes in Mrs. Twiggenbotham Goes to a Party include Chicken Soup and Chocolate Cherry Delight. (Yum!!)