There's loads of coconut inside and outside of this "chillin" cookie. Make the night before, then slice and bake the next day.
Ingredients: 1 cup butter, softened, 1 1/4 cups sifted powdered sugar, 1/2 teaspoon almond extract or vanilla, 1/8 teaspoon salt, 1 egg, divided, 2 1/4 cups all-purpose flour, 1 cup coconut, toasted, 1 1/2 cups UNTOASTED coconut.
Toast 1 cup coconut in frypan over medium-high heat, stirring constantly, until mostly browned; remove from heat and cool.
In a large mixing bowl, beat butter for 30 seconds; add powdered sugar, almond extract, and salt, mixing well. Beat in egg yolk (reserve white). Gradually add flour until thoroughly combined, then stir in toasted coconut.
Divide dough in half. Shape each half into an 8-inch long roll. Brush rolls with slightly beaten egg white; roll in the 1 1/2 cups coconut until completely coated. Wrap rolls in plastic wrap or waxed paper and chill for 4-24 hours, until firm enough to slice.
Prheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased baking sheets. Bake for 10-12 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute before transferring to wire racks to cool.
Makes 4-5 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.
Cookies Rule!!!
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