Coconut Thins

Coconut Thins
3/4 c butter
3/4 c sugar
1 egg
1/2 tsp vanilla
1/4 c cornstarch
1/2 tsp baking powder
1/8 tsp nutmeg
1/8 tsp salt
1 3/4 c all purpose flour
2 cups sweetened flaked coconut

Preheat oven to 375 F.  In a jelly roll pan, toast coconut until golden, 11-13 minutes, stirring occasionally.  Cool completely.

Cream butter and sugar until light and fluffy.  Beat in egg and vanilla until blended.  Add dry ingredients.  Mix in toasted coconut .

On parchment paper, shape dough into a long roll, 2 in x 2 in.  Refrigerate 2 hours or overnight.  Cut dough in thin slices and place on cookie sheet.

Cook at 350 F for 10-13 minutes.

Becky's Note: I love refrigerator cookies because they are so easy!  These are especially good if you are partial to coconut. 

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