Coconut Cookies
  • 3/4 cup butter (cut into 1 inch pieces)
  • 1 cup brown sugar, firmly packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups sifted flour, all-purpose
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup toasted coconut niblets
  • Cream butter in a mixing bowl using electric mixer or by hand.
  • Gradually add brown sugar and beat until light and fluffy. Do not over beat.
  • Beat egg and vanilla into the butter mixture.
  • Sift together the flour, baking powder and salt. Add the toasted coconut to make coconut mixture.
  • Combine butter and coconut mixture by kneading with hands until mixture is moistened and holds together.
  • Chill in refrigerator for about 20 to 30 minutes until firm.
  • On a lightly floured boll roll portions of dough, cut to 1/8-inch thickness and cut out with floured cookie cutters or cut into rounds.
  • Bake on non-greased cookie sheets at 350°F or 177°C for 10 to 14 minutes, or until edges are browned and cookies are done.
  • Loosen with a spatula right away then let cookies cool in pans.
  • Makes about 60 cookies.