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Cocchi Coconut Jambalaya Recipe

Ingredients

1/2 cup shortening

1 1/2 cups white sugar

3 tablespoons light whipping cream

1 1/2 tablespoons vanilla extract

1 cup all-purpose flour

1/3 cup vegetable oil

3/4 cup fresh coconut

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium saucepan, combine shortening, sugar, light whipping cream, and vanilla extract. Mix over medium heat until butter is melted and mixture is smooth.

Spread 1/3 cup of mixture into the bottom of a medium baking sheet. Spoon remaining mixture over butter layer. Roll up, about 1 1/4 inches thick.

Bake in preheated oven for 15 minutes. Set aside to cool.

In a small bowl, whisk together 1/3 cup of coconut flour. Roll out coconut, and sprinkle over cooled cookie sheets.

Spread remaining 1/3 cup mixture into the bottom of a medium baking sheet. Spread about 1/4 cup over coconut layer.

Bake in preheated oven for 35 minutes, or until cookies are golden brown. Remove from cookie sheet to wire rack to cool completely.