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Almond Coconut Twinkles - 1953 Winner

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Recipe

A senior winner in the 1953 Pillsbury Bakeoff.

Yield


servings

Prep

10
min

Cook

10
min

Ready

20
min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon salt
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½ cup vegetable shortening
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cup sugar
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2 each egg whites
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¼ teaspoon almond extract
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½ cup coconut
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1 x chocolate frosting
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*

Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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5 ml baking powder
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1.3 ml salt
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118 ml vegetable shortening
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158 ml sugar
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2 each egg whites
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1.3 ml almond extract
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118 ml coconut
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1 x chocolate frosting
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*

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℉ (190℃) oven for 10 to 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 ¼ teaspoon almond extract. Blend well.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 30613% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 168mg 7%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 6%
Sugars g
Protein 7g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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