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Ingredients
- 3/4 c. butter softened
- 1/3 c. sugar
- 1 1/2 tsp vanilla extract
- 1 3/4 c. all-purpose flour
- 1/2 tsp baking pwdr
- 1/4 tsp salt
- 1 c. flaked coconut
- 2 sqr chocolate candy coating - (2 ounce ea) melted Flaked coconut toasted
Directions
- Beat butter at medium speed with an electric mixer till creamy; gradually add in sugar, beating well. Stir in vanilla.
- Stir together flour, baking pwdr, and salt; gradually add in to butter mix, mixing well. Stir in 1 c. coconut.
- Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes with 2-inch cookie cutters, and place on lightly greased baking sheets.
- Bake at 300 degrees for 22 to 25 min or possibly till edges are lightly browned. Remove to wire racks to cold.
- Dip edges of cookies in chocolate; dip in coconut. Place on wax paper-lined baking sheets.
- This recipe yields 2 dozen.
- Comments: Freeze in an airtight container up to 6 months.
- Yield: 2 dozen
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