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    COCONUT COOKIES


    Source of Recipe


    My friend Lori

    List of Ingredients






    1 1/2c. unsifted all-purpose flour
    1/8tsp. salt
    7oz. unsweetened medium-shredded coconut
    11oz. unsalted butter,room temperature
    1c. granulated sugar
    1 egg yolk
    2oz. unsweetened medium-shredded coconut

    Recipe





    In medium bowl, blend the flour, salt, and 7 oz. coconut briefly with wire whisk; set aside. In large bowl cream butter at medium-low speed until smooth, about 1 min. Beat in sugar at medium speed until creamy. Add the egg yolk, beating until well combined and slightly fluffy, and scraping down sides of bowl. Lower speed and gradually blend in dry ingredients just until thoroughly combined.

    Divide dough into 8 equal parts. Roll each portion back and forth in the 2 oz. coconut, until they reach 9 inches in length and 1 inch in diameter. Wrap in plastic and refrigerate until firm, for at least 4 hrs. or up to 1 week; or freeze, well wrapped, up to 1 month.

    Adjust rack to lower third of oven and preheat to 325'. Line baking sheet with parchment paper. Using serrated knife, saw dough gently to make clean cut, slice 1/4 in. thick rounds. Space 1 inch apart on baking sheet. Bake for 8 minutes or until light golden around edges. Place sheet on cooling rack to cool 5 minutes. Then remove cookies from sheet and place on rack to cool.
    Stack cookies in an airtight container for 1 week at room temp.

    Freeze up to 1 month

 

 

 

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