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  • 1 3/4 cup packed shredded coconut
  • 1/3 cup sugar
  • 1/2 (to 2/3) cup milk
  • 1/2 cup 'butter flavored' Crisco shortening or 1 stick of softened margarine
  • 1 egg
  • 1/2 teaspoon almond essence
  • 1 teaspoon vanilla extract
  • 2 cups of all purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder


Combine coconut, milk and almond essence. Set aside.

Blend shortening and sugar for about 1 minute; add egg and vanilla.

Combine all dry ingredients and incorporate to the sugar mixture in three portions, making sure each portion is mixed well before adding the next. The dough should be on the sticky side.

Drop soup-spoonfuls of the mixture on a lightly greased baking sheet and bake in a 350*F oven about 27 minutes or until light brown.

Let cool for about 7 minutes and store in an air-tight container with a slice of bread to keep them soft and fresh. Replace the slice of bread after 48 hours.

Total Votes: 258


The coconut buns taste better the next day.

Visits: 869


  • Main ingredient: Coconut
  • Difficulty: Easy
  • Preparation time: 40 min.
  • Number of diners: 18
  • Season: All year
  • Country: Dominican Republic
  • Region:
  • Typical of: Dominican Republic
  • City:
  • Microwave: No
  • Celiac: No
  • Aphrodisiac: No
  • Thermomix: No
  • Children: No
  • Light: No
  • Vegetarian: Yes

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