Coconut Buns

Coconut Buns with Almonds

Ingredients:

• 2 sticks unsalted butter, at room temperature

• 1 1/3 cups granulated sugar

• 4 eggs, at room temperature

• 3 1/2 cups all purpose flour

• 2 1/2 tsp baking powder

• 1/8 tsp salt

• 1 tsp orange zest

• 1 cup grated unsweetened coconut

• 1 tsp almond extract

• 2 tbsp slivered almonds, optional

1. Grease 2 cookie sheets.

2. Cream butter and sugar in a stand mixer or with an electric hand mixer.

3. Add eggs, one at a time, beating after each addition. Add almond extract.

4. In a medium-sized bowl, combine flour, baking powder, salt, and orange zest.

5. Stir flour mixture, in portions, to the butter mixture.

6. Stir in coconut.

7. Drop mixture by 1/4 cupfuls onto prepared baking sheet.

8. Top with a few slivered almonds, if using.

9. Bake in a preheated 425°F oven (400°F convection) for 12 to 15 minutes.

10. Allow to rest in pan for 5 minutes. Transfer to cooling rack.

11. Serve with a cup of warm or cold milk or your favorite tea.

Yields: 20 to 24 buns

Notes&Tips:

• Coconut Buns are a staple in Guyanese cuisine. They can be had at any bakery or snack stand or outdoor market throughout the country. Usually, freshly grated coconut is used in making the buns. If you don't have grated coconut, use unsweetened flaked coconut which you can break down in a food processor to get it to a finer grain.

• The batter for Coconut Buns is similar to the batter for cookies. If you find that your batter is too dry, add 1 or 2 tablespoons milk.

• Coconut Buns are great for a pre-dinner snack or as a dessert. It works well with a warm cup of milk.