The toasted coconut slices cookie recipe celebrates the wonderful taste of coconut inside and out!
2 sticks (1 cup) salted butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon of almond or vanilla extract
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup coconut, toasted*
1 beaten egg white
1 1/2 cups coconut
Step 1: In a large bowl, beat butter with an electric mixer on high speed for 30 seconds.
Step 2: Add powdered sugar, almond extract, and salt. Beat until combined.
Step 3: Beat in egg yolk until combined.
Step 4: Beat in as much flour as possible with mixer. Stir in reaming flour with spoon.
Step 5: Stir in 1 cup toasted coconut.
Step 6: Divide dough in half. Shape each half into 8-inch-long roll.
Step 7: Brush each roll with egg white; roll in 1 1/2 cups of coconut.
Step 8: Wrap each roll in plastic wrap and refrigerate for 4-24 hours or until firm enough to slice.
Step 9: Preheat oven to 375 degrees F.
Step 10: Cut rolls into 1/4-inch slices and place 1 inch apart on an ungreased cookie sheet.
Step 11: Bake 10-12 minutes or until edged are lightly browned. Cool on sheet for 1 minute before transferring cookies to cooling surface.
Makes 50 cookies.Tags: Toasted Coconut Slices Cookie