Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ Wright

Cocoanut Jumbles

Beat half a cupful of butter and half a cupful of sugar to a cream, flavor with a teaspoonful of vanilla, then add two eggs, a cupful of freshly grated cocoanut, and two cupfuls of flour sifted with a level teaspoonful of baking-powder. Pat and roll out thin on a well-floured board, adding more flour if needed. Flour a jumble cutter well and cut into rings. Brush the tops of the cakes with milk and sprinkle with a mixture of granulated sugar and cocoanut. Place far enough apart on buttered pan so that they will not touch when baked. Bake in a rather hot oven until a pale brown.