Categories: Dessert

Ingredients

• 1/2 C. sweetened flaked coconut
• 2 sticks unsalted butter, softened
• 1/4 C. confectioners' sugar
• 1/4 C. granulated sugar
• 2 1/4 C. all-purpose flour
• 1/4 t. kosher salt

Directions

1. Pre-heat oven to 350°.

2. Spread the coconut evenly on a baking sheet and bake until just golden, about 10 minutes. Watch closely so as not to burn. Set aside to cool.

3. Place butter, coconut and sugars in the bowl of a mixer and beat until smooth and creamy. Scrape down side of bowl, add the flour and salt, beat well and scrape again. Dough will be crumbly. Form into 1 ½” diameter logs and cover with Saran wrap. Place the logs in a plastic bag and refrigerate at least 1 hour and up to 2 days.

4. Pre-heat oven to 325°.

5. With a very sharp knife, cut thin slices of the dough and place 2 inches apart on cookie sheet covered with parchment paper. Bake until cookies are just beginning to brown on the edges, about 20 minutes. Transfer to a wire rack to cool. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

6. Optional: Frost with a thin butter cream frosting tinted pink or green.

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