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Enjoy the fresh coconut
taste of the tropics in one splendidly tender-crisp butter cookie.
Hawaiian
Fresh Coconut Cookies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 1/2 cups freshly grated
coconut
- In a small bowl whisk
together the flour and salt; set aside.
- In a mixing bowl, using
an electric mixer at medium speed, cream the butter and sugar
together until light and fluffy; add flour mixture and blend
well. Stir in coconut. Cover and chill for 2 hours.
- Shape dough into two 6-inch rolls. Wrap
rolls in plastic wrap or wax paper and chill for another 8 hours
or overnight.
- Preheat oven to 350°F
(175°C).
- Unwrap rolls and cut into
1/4-inch-thick slices. Place slices 2-inches apart onto ungreased
baking sheets.
- Bake for 12 to 14 minutes
or until lightly browned. Transfer
to wire racks to cool completely.
Makes 4 dozen.
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