INGREDIENTS

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.
Cookies can be stored in airtight container for up to 4 days.
Per serving: 145 calories, 1 g protein, 10 g fat, 13 g carbohydrate
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry
Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles
Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet
Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six:
Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V4 #175 by "KAR" <bluekat@gate.net> on Jul 7,
1997

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