Guyanese Coconut Buns

Submitted by Mandy

"Untested by me, posted for ZWT III. From allrecipes.com UPDATE: CulinaryQueen was the guinea pig on these and has added various notes and changes. Please note, although the title of these are 'Buns' they spread out like a very flat cookie."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 48 buns

ingredients

• 473.18 ml all-purpose flour
• 236.59 ml white sugar
• 4.92 ml baking powder
• 2.46 ml salt
• 236.59 ml butter, cut into pieces
• 2 eggs
• 118.29 ml milk
• 4.92 ml vanilla extract
• 2.46 ml almond extract
• 177.44 ml flaked coconut

directions

1. Preheat the oven to 350F/180°C.
2. In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs.
3. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract.
4. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend.
5. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread.
6. Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long.
7. Transfer to a cooking rack immediately or else they will stick to the pan.
8. Cookies are soft with crunch edges at first but get completely crunchy upon cooling.

Reviews

[leheron]

I made the recipe but used 3/4 cup sugar, a fresh coarsely grated coconut, not measured, and less milk and butter to the mix making it still moist but a bit stiffer. I also omitted the almond essence as I never had any and added mixed spice nutmeg and cinnamon. I only managed to make 25 buns out of the whole mix. The mix would have had to have been much wetter to yield 48! Baked for 15 mins at 220 c They didn't spread too much, kept their shape, lovely crunchy crumb on the outside fluffy on the inside and the results were delicious! Thanks for posting the recipe!

 

[Boomette]

I did half the recipe and I was supposed to have 24 buns. But I got 17 buns. When I put them on the baking sheet, they were like balls. They keep that shape. They are like macaroons. They have a soft interior. If you like coconut macaroons, you'll love these cookies. They didn't turn crunchy but that's ok for me. I like how they turned out. Maybe I made them too big. For half the recipe, it was 1/2 cup sugar needed for I used only 1/4 cup. Which is perfect. Thanks Mandy. Made for the Babes of ZWT4

 

[bigbadbrenda]

Tasty ,easy to make and the batter tastes good as well. I know cause I licked the beaters. I made the second batch a bit smaller in size so I got more cookies. The coconut was just enough to give it flavour but not to sweet. Made this for ZWT4 for the Chic Chefs. Well you get 2 reviews on this one. I halved the recipe and used honey instead of sugar for the challenge. The neighbours ate them as I was taking them out of the oven. So I guess the honey works.

 

[CookingONTheSide]

Very good and easy. I think any coconut lover would love these. They had great flavor! Made for ZWT4 for the Tastebud Tickling Travellers.

 

[CulinaryQueen]

Photo Tag 2007 ~ As noted in the description, I was the first one to make these and therefore, made some notations and changes in the directions, with permission from Mandy. These are good and I would make them again, now that I know more about what needs to be done with them! Thanks again Mandy.