ALMOND COCONUT TWINKLES WITH CHOCOLATE FROSTING

1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup shortening
2/3 cup sugar
2 egg whites, beaten
1/4 tsp almond extract
1/2 cup coconut
FOR THE CHOCOLATE FROSTING:
1 (1 oz) square baking chocolate
2 tablespoons of cream
1 cup sifted confectioners' sugar
2 egg yolks
1/4 teaspoon almond extract

Combine flour, baking powder and salt; set aside.

Beat the shortening and sugar until creamy. Blend in slightly beaten egg whites and almond extract. Add dry ingredients along with the coconut.

Mix thoroughly. Drop by rounded teaspoonfuls onto greased baking sheets.

Bake in preheated 375 degree oven for 10-12 minutes. Cool on wire rack for a few minutes then frost.

TO MAKE THE CHOCOLATE FROSTING:
Heat chocolate and cream in the top of a double boiler over hot water until chocolate melts. Stir until smooth then remove from heat. Immediately confectioners' sugar, egg yolks and almond extract. Blend well.

Senior Winner in Pillsbury's 4th Grand National Recipe and Baking Contest (1953) by Mrs. John E. Matthews, Charlotte, North Carolina