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Ingredients
- 1/2 cup sweetened flaked coconut
- 2 sticks (1/2 pound) unsalted butter, at room temperature
- 1/4 cup confectioners' sugar
- 1/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
Details
Adapted from keyingredient.com
Preparation
Step 1
Heat oven to 250 degrees F.
Spread the coconut evenly on a baking sheet, transfer to the oven and bake until just golden, about 10 minutes. Set aside to cool.
Place butter, coconut and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy.
Scrape down side of bowl, add the flour and salt, beat well and scrape again.
Form the dough into a 1 1/2-inch-diameter log and cover with parchmentpaper.
Place the log in a resealable plastic bag and refrigerate at least 1 hour and up to 2 days, or freeze up to 2 months.
Heat oven to 325 degrees F.
With the tip of a very sharp knife, cut 1/4- to 1/2-inch slices of the dough and place 2 inches apart on prepared pan. Transfer to oven and 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.
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