Coconut Classics - Refrigerator
This recipe makes light and delicate coconut cookie that keeps in the
fridge or freezer until you are ready to bake.
1 cup butter
1/2 teaspoon vanilla extract
1 cup granulated sugar
2 cups grated coconut
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
Cream Butter with vanilla.
Add sugar gradually, beating until fluffy.
Add egg and beat well.
Thoroughly blend in 1 3/4 cup of the coconut.
Sift flour and baking soda together then add in fourths to the creamed
mixture, mixing well after each addition
Chill dough until easy to handle
Shape into six 1-inch rolls; coat with remaining coconut; wrap and chill at
least 3 hours.
Preheat oven to 325°.
Cut each roll into 1/4 inch slices and place 1 inch apart on a lightly
greased cookie sheet.
Bake for about 15 minutes.
Makes about 18 dozen cookies.