Ingredients

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

Directions

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.

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