Toasted Coconut Wafers
Source of Recipe
Holiday Cookies from Better Homes and Gardens
Recipe Introduction
These are a different cookie. They have a great taste and add an unusual flair to your cookie trays at holiday time. These are my mom's favorite.
List of Ingredients
- 1 cup butter, softened
- 1-1/4 cups sifted powdered sugar
- 1/2 tsp almond extract or vanilla
- 1/8 tsp salt
- 1 egg yolk
- 2-1/4 cup all-purpose flour
- 1 cup shredded coconut, toasted
- 1 beaten egg white
- 1-1/2 cups shredded coconut
Instructions
- In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the powdered sugar, almond extract or vanilla, and salt. Beat until combined, scraping the sides of bowl occasionally. Beat in egg yolk until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted coconut.
- Divide dough in half. Shape each half of dough into an 8-inch-long roll. Brush rolls with egg white and roll each in the 1-1/2 cups coconut to coat. Wrap each roll in plastic wrap. Chill for 4 to 24 hours or until dough is firm.
- Using sharp knife, cut dough into 1/4 inch thick slices. Place slices 1 inch apart on an ungreased cookie sheet. (I use Parchment paper on mine).
- Bake in a 375 degree oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 60 cookies.
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