1. Preheat oven to 375. 2. Place flour in small bowl. 3. Cut in butter until crumbly. 4. Gradually add ice water, tossing with a fork until dough holds together when pressed. 5. On an ungreased baking sheet, press dough into a 10 inch circle. 6. TOPPING: 7. In large saucepan, bring water and butter to a rolling boil. 8. Remove from heat; stir in extract. 9. Add flour all at once and beat until blended. 10. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. 11. Remove from heat, let stand 5 minutes. 12. Add eggs, one at a time, beating well after each addition until smooth. 13. Continue beating until mixture is smooth and shiny, spread over pastry. 14. Bake 30-35 minutes or until lightly browned. 15. Cover loosely with foil during the last 5 minutes if needed to prevent overbrowning. 16. Remove from pan to wire rack to cool completely. 17. GLAZE: 18. In small bowl beat confectioners sugar, butter, milk and extract until smooth. 19. Spread over top, sprinkle with coconut. ---------------------------------------------------------------------------
Nutrition
Ingredients
