A Coconut Confection from the Dominican Republic

Will it never stop raining in Boston? A week of solid downpour and counting.

Time for a reminder that some places in the world have coconut trees.

This recipe is from Caribbean Choice ("Your Gateway to the Caribbean"). They called it a biscuit, I call it a scone. It is warm and soft, with a fantastic sugary texture and a pleasing crunchy crust.

Makes about 15 medium scones

1 3/4 cups packed shredded coconut
1/2 cup milk
1/2 tsp almond extract
1/3 cup sugar
1/2 cup margarine, softened
1 egg
1 tsp vanilla extract
2 cups flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Preheat the oven to 350 degrees (F).

Mix the milk, coconut, and almond extract. Set aside.

Cream the margarine and sugar, then add the egg and vanilla.

Combine all the dry ingredients. Mix into the margarine mixture in three portions. Mix in the coconut mixture.

Drop by the spoonful onto a foil-lined baking sheet. Bake 25-30 minutes, until light brown.

Coconut scones, coconut scones, tra la.