Cannoli Shells from sugar

Cannoli Shells from Sugar

Tasting Comments:

Me: Sugar texture too pronounced when following recipe. Adding flour does not help as it changed the texture of the cookie, and thus doesn't "crisp" dry in about 3 minutes. Texture
is sticky, oily, and more of a candy than a cookie. Held their shape best when recipe followed to the "T."
Second Opinion: "this reminds me of a donut taste or something... cinnamon"
Third Opinion: Waiting for the verdict

Held their shape best when recipe followed to the "T." Like another respondant on the
epicurious board, I I ended up adding 4T of flour instead of 2T and it worked easier but the
cannoli didn't hold shape very well.

For "cannoli" shells
about twenty 6-inch squares parchment paper
3/4 cup sweetened flaked coconut, toasted and cooled
2 tablespoons all-purpose flour
5 tablespoons unsalted butter, cut into pieces and softened
1/2 cup granulated sugar
2 tablespoons firmly packed light brown sugar
1 tablespoon milk
four 3 1/2- to 4-inch-long cannoli forms (each about 5/8 inch in
diameter)

Make "cannoli" shells:
Preheat oven to 350°F. and lightly grease a heavy baking sheet.

Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet).

In a food processor blend together coconut and flour until coconut is ground fine. Add butter, sugars, and milk and blend until dough forms a ball, about 10 seconds. Spoon a well-rounded teaspoon of dough onto each of the 4 parchment squares and with slightly wet fingertips evenly pat into 2 inch rounds.

Bake cookies in middle of oven until very thin and golden brown, about 10 minutes. Immediately transfer cookies (still on parchment) to a rack and let stand until just firm enough to hold their shape, 30 to 45 seconds. Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (If cookies become too firm to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cool formed cookies or a rack before removing cannoli form. Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cool completely between each batch. Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.