Coconut Circles

I am happy to count myself among the many who love coconut.  My grandmother Betty used to make those green wreath cookies made from tinted coconut every year, with the red hot cinnamon candies on them as decorations.

These are not your normal cookie, and fall a bit more under the label of a tart of sorts.  Remember that it is important to pay attention to the type of coconut you purchase!

 

On the left we have sweetened, shredded coconut.  The right is unsweetened flakes.  Notice that the flakes are much larger.

Coconut Circles

6 tbsp. butter or margarine

¼ cup sugar

1 cup sifted all-purpose flour

1/3 cup flaked coconut

¼ cup sugar

2 tbsp. butter or margarine

2 tsp. all-purpose flour

1 tbsp. milk

Cream the 6 tbsp. butter or margarine and the ¼ cup sugar. Mix in the 1 cup flour; press into botom and ¼ inch up sides of 20 muffin pans. Bake in 350º oven for 10 minutes. Divide coconut filling among shells. Bake for 10 to 12 minutes more. Cool 3 minutes; remove from pans. Makes 20. To make coconut filling: Combine coconut, the remaining sugar, the butter, flour and milk. Cook and stir till thickened.

 

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