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Coconut-Almond Spice Buns

Coconut-Almond Spice Buns
Photo by Scott Phillips

Ingredients

  • ½ tsp. table salt
  • 1 cup (3 oz.) packed shredded coconut
  • ¼ cup granulated sugar
  • 1 Tbs. baking powder
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • ¼ tsp. ground ginger
  • 2 to 3 Tbs. cold whole or low-fat milk
  • + 13 more ingredients
    • 1 tsp. pure vanilla extract
    • ¾ oz. (1-½ Tbs.) unsalted butter, melted
    • ¼ tsp. baking soda
    • ¼ tsp. ground cardamom
    • 1 tsp. pure vanilla extract
    • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
    • 1/3 cup buttermilk
    • 2-½ oz. (scant 2/3 cup) confectioners' sugar
    • ¾ cup cottage cheese (4% milk fat)
    • 2/3 cup packed light or dark brown sugar
    • ½ tsp. ground cinnamon
    • Cooking spray for the pan
    • ½ cup (3 oz.) chopped almonds

Heat the oven to 350°F. Spread the coconut and almonds on separate rimmed baking sheets. Bake until toasted and fragrant, stirring occasionally, about 10 minutes. Remove from the oven and let cool.

View full recipe at Fine Cooking

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