Cream together very well:
1 c Butter (2 American “sticks”)
1/2 c Brown sugar
Add:
1 ts Vanilla
1/8 ts Salt
1 c Unsweetened shredded coconut
(1 coconut = approx
2 c White flour
From: beck4@nyc.pipeline.com (Eileen & Bob Holze)
Date: Wed, 22 May 1996 13:28:39 GMT
Work the mixture into a dough with your fingers. Divide it in quarters and
form each into a roll about 1 inch or more in diameter. Wrap each roll in
wax paper and chill until firm. Preheat the oven to 350 F degrees. Cut the
rolls into rounds, about 1/4 inch thick. OPTIONAL – press halves of nuts or
pieces of coconut into the top of each cookie. This is easier if you have a
ring of plastic or metal (1.5 inch diameter) to contain the dough. Press
some dough against the nut to keep it in place later.
Place the rounds on ungreased baking sheets. Leave room for them to spread
out as they bake. Bake 15 minutes or until lightly brown and done.
Yields
4 Servings
