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1 3/4 c. sugar 1/4 tsp. almond extract 1 c. butter or margarine 2 c. all-purpose flour 1/2 tsp. salt 1 1/3 c. flaked coconut, toasted 5 eggs In large bowl, cream together sugar, butter or margarine and salt until light. Add eggs one at a time, beating after each. Add extract. Fold flour into creamed mixture. Stir in coconut. Fill 24 paper baking cup (which have been place in muffin pans) 2/3 full of batter. Bake at 350-deg. for 20-25 minutes or until done. Cool and sift powdered sugar on top if desired. |