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Coconut Cookies Recipe
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To make coconut cookies you will need
Ingredients
| 10 1/2 | oz | Butter, softened | | 7 | oz | Granulated sugar | | 1 | | Egg yolk | | 9 1/2 | oz | All-purpose flour | | 6 1/2 | oz | Unsweetened coconut medium shred | | 1 | pinch | Nutmeg |
Instructions
In large bowl, beat butter until creamy; beat in sugar until smooth, about
1 minute. BEat in egg yolk until slightly fluffy. With wooden spoon, stir
in flour, coconut and nutmeg until thoroughly combined. Wrap dough in
plastic wrap; chill until firm, about 2 hours.
Roll heaping tablespoons of dough into 3-inch long logs. Place 2 inches
apart on greased and floured or parchment paper-lined baking sheets;
flatten with back of fork to 1/4-inch thickness. Refrigerate for 30 minutes
to chill.
Bake in 325F=160C oven, 1 sheet at a time, for 25-30 minutes or until
golden around edges. Let cool in the pan, on a rack, for 5 minutes;
transfer to rack and let cool completely.
The coconut cookies can be stored in airtight container for up to 4 days.
This will make 36 coconut cookies
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Fri 21 Mar 2008
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