COCONUT COOKIES (Aunt Renae)

Preheat oven to 325*

Beat together until fluffy:

• 1 c butter (softened)
• ½ c sugar
• 1 t coconut extract
• 2 T milk
• ½ t salt
• ¾ t baking powder

Stir in by hand:

• 2-2/3 c flour
• 1-1/2 c chopped coconut

Bake for 20-25 min (until pale gold).

When cool, if desired, drizzle with:

• 1/2 c (4oz) semi-sweet chocolate
• 1 T coconut oil (or butter or shortening)

(Put into a squeeze bottle or ziploc bag with the corner snipped.)

ROSEMARY BREAD (Macaroni Grille)

• 1 T yeast
• 1 T sugar
• 1 c warm water(100-110*)
• 2 1/2c flour
• 1 t salt
• 2 T rosemary
• 2 T butter, melted

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly (about 10min). Mix in 1 T butter, salt, and 2 cups of flour. Add 1 T of the rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375°F. Bake 15-20 min and brush with remaining butter.