Ingredients

• 1/2 cup butter or margarine, softened
• One 3-ounce package cream cheese, softened
• 1 1/2 cups sifted powdered sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 teaspoon finely shredded orange peel
• 1/4 teaspoon coconut extract
• 2 1/2 cups all-purpose flour
• 1/2 to 3/4 cup toasted coconut

Directions

1. In a large mixing bowl beat the butter or margarine and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the powdered sugar, baking soda, and salt; beat till combined. Beat in the egg, milk, orange peel, and coconut extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. If necessary, cover and chill for 1 hour, or till dough can be shaped into rolls. Shape each half into an 8-inch roll. Roll in toasted coconut to coat all sides. Wrap each roll in waxed paper or plastic wrap. Chill for 2 hours, or till firm.

2. Cut dough into 1/4-inch-thick slices. Place 2 inches apart on ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 7 to 9 minutes, or till lightly browned. Remove cookies and cool on a rack.

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