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Coconut Drops
Trinidad and Tobago

227 g flour
5 g (1 tsp) baking powder
1/2 * 5 g cinnamon
2 * 15 g butter
114 g granulated sugar
454 g (2 cups) grated coconut
1/2 * 5 ml vanilla essence
1 egg

Sift flour once. Mix dry ingredients and sieve 4 times. Rub in
butter till mixture resembles fine bread-crumbs. Add sugar and
blend well. Stir in coconut and mix. Add vanilla essence to egg.
Beat slightly. Cut and stir with round blade knife. Mixture should
be an even stiff dough. Place in rough pieces, the size of a large
egg, on well greased baking tin and bake in preheated oven (400 F
or 200 C) until lightly browned. Remove and place on cake cooler
/Colin St Rose

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