| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Butter; softened |
| 1/3 | c | Sugar |
| 1 1/2 | ts | Vanilla extract |
| 1 3/4 | c | All-purpose flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | c | Flaked coconut |
| 2 | Squares (2-ounce) chocolate candy coating; melted | |
| Flaked coconut; toasted |
INSTRUCTIONS
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla. Stir together flour, baking powder, and salt; gradually add to butter mixture, mixing well. Stir in 1 cup 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° for 22 to 25 minutes or until edges are lightly browned. Remove to wire racks to cool. Dip edges of cookies in chocolate; dip in coconut. Place on wax paper-lined baking sheets. Makes 2 dozen. NOtes: Freeze in an airtight container up to 6 months. Southern Living Website Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1031 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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