COCONUT CREAM SANDWICHES
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In electric mixer combine 1/2 c (one stick) room temperature butter, 1/2 c sugar, 1/4 tsp salt. Mix and then add 3/4 c flour and 7 oz sweetened shredded coconut (2 1/2 c loosly packed). Beat until dough forms. Then pat into a rectangular log, about three inches wide and six inches long. Warp wiht waxed paper and freeze until firm, about 30 minutes. Then preheat oven to 350 and with racks in upper and lower 1/3. Then with serrated knife slice log of dough crosswise 1/4 inch thick which will be about 24 slices. Arrange slices on two baking sheets. Then bake until golden, rotate sheets from top to bottom and front to back half way through. Should take 20-25 minutes. Cool completely on sheets. Then when cooled spread ice cream on cookies and make sandwhich and freeze. Can wrap in celophane and will keep for weeks.