- Servings: makes 72 + quarters
- Prep Time: 10 minutes
- Cook Time: manufacturer's directions
|1||Tbl. Baking Powder|
|¾ cup||Granulated Sugar|
|⅓ cup||Margarine or Butter,melted/buttery Crisco|
|2||Teas. Vanilla or Anise Oil or Almond Extract|
|1½ cup||Flaked Coconut,toasted|
|1 cup||Powdered Sugar|
|2||Tbl. Unsweetened Cocoa Powder|
|Combine These Glaze Ingredients Well Enough To Make a Glaze.|
Stir together flour and baking powder; set aside. Beat eggs in a small mixer bowl on high speed about 4 minutes or till thick and lemon colored. Turn speed to medium and gradually beat in sugar. Beat in cooled margarine and vanilla.Add flour mixture and beat on low till combined. Set aside 1/2 cup coconut; chop remaining coconut (should have 3/4 c.)Fold chopped coconut into batter. Heat pizzelle as directed by manufactures directions. Turn wafer out onto a cutting board; cut into quarters. Transfer quarters to paper towel to cool. Repeat with remaining batter.
Dip the rounded edge of each quarter into the glaze, then into reserved coconut. Place on rack till glaze is set. Melted chocolate may be used instead of the glaze.