Swedish Coconut Balls
Yield
4 dozenPrep
20 minCook
15 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | teaspoons |
baker's ammonia
|
*
|
| 1 | pinch |
salt
|
*
|
| 2 | cups |
coconut
flaked |
*
|
| 4 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1E+1 | ml |
baker's ammonia
|
*
|
| 1 | pinch |
salt
|
*
|
| 473 | ml |
coconut
flaked |
*
|
| 946 | ml |
all-purpose flour
|
|
Directions
Cream butter, shortening, sugar, vanilla.
Sift flour with baker's ammonia and salt.
Stir in flour mixture and coconut.
Preheat oven to 325℉ (160℃).
Shape dough into balls the size of a walnut.
Place 2 1/ 2 inches apart on ungreased cookie sheet.
Bake in 325℉ (160℃) oven for 15 minutes.
Don't open the oven door while cookies are baking.
