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Almond Coconut Twinkles - 1953 Winner

A senior winner in the 1953 Pillsbury Bakeoff.

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20 minutes Prep: 10 minutes Cook: 10 minutes

306 calories per serving view nutrition facts

suggest servings

Ingredients

1	cup	flour, all-purpose
1	teaspoon	baking powder
1/4	teaspoon	salt
1/2	cup	vegetable shortening
2/3	cup	sugar
2	each	egg whites
1/4	teaspoon	almond extract
1/2	cup	coconut
1	x	chocolate frosting	*

Directions

Sift together the flour, baking powder and salt; set aside. Blend together the shorthening and sugar until creamy. Blend in slightly beaten egg whites and almond extract. Add dry ingredients along with the coconut. Mix thoroughly.

Drop by rounded teaspoonsful onto greased baking sheets. Bake in preheated 375 degree oven for 10-12 minutes.

Cool on wire rack for a few minutes then frost.

* Chocolate Frosting: Heat 1 square baking chocolate and 2 tablespoons of cream in the top of a double boiler over hot water until chocolate melts. Stir until smooth then remove from heat. Immediately add 1 cup sifted confectioners' sugar, 2 egg yolks and 1/4 teaspoon almond extract. Blend well.

Reviews

Wonderful recipe! I am taking this to a cookie exchange. I used sweetened chocolate in the frosting as the recipe didn't indicate unsweetened. They turned out great! Even my kids who hate coconut liked them, the coconut dissolved and the inside was chewy!
over 8 years ago

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