Cocoanut Cream Cookies

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 2 eggs.
  • 1 cup sugar.
  • 1 cup thick cream.
  • ½ cup shredded cocoanut.
  • 3½ cups flour.
  • 3 teaspoons baking powder.
  • 1 teaspoon salt.


Beat eggs until light, add sugar gradually, cocoanut cream, and flour mixed and sifted with baking powder. Chill, toss on a floured board, pat and roll one-half inch thick. Sprinkle with cocoanut, roll one-fourth inch thick, and shape with a small round cutter, first dipped in flour. Bake on a buttered sheet.