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Aloha for Six: Coconut Cookies

Author/Submitted by: Canadian Living Magazine March 1996 by Karen Barnaby,
Servings: 36
Categories: Cookies / Desserts

1 1/4  cups  Butter, softened
1  cup  Granulated sugar
1    Egg yolk
2 1/4  cups  All-purpose flour
2  cups  Coconut shreds, unsweetened
1  pinch  Nutmeg

1. 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.

2. 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.

3. 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.

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