Prepare the dough just the same as for cinnamon BUNS and when ready to turn on a moulding board add
- One cupful of cocoanut,
- Three tablespoonfuls of shortening.
Knead to mix and then work the dough into a long roll about three inches thick and then break into pieces the size of a large egg. Now mould until round and then let rise on the board for ten minutes. Mould again, shaping oblong. Place on a well-greased pan and brush the BUNS with melted shortening. Let rise for thirty minutes and then bake in a hot oven and ice with cocoanut icing.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss