Ingredients:
1/2 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1 cup flaked coconut
Directions:
In a large bowl, cream the butter and the sugars until light and fluffy.
Beat in the egg and the vanilla.
Combine the flour, baking powder, and the salt.
Gradually add to the creamed mixture. Mix well.
Stir in the coconut.
Shape into two 3 1/2 inch rolls.
Wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/8 inch slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 425 F for 5-7 minutes or until lightly browned.
Remove to wire racks to cool.
Makes 4 1/2 dozen cookies
SOURCE: Taste of Home
1 cup sugar
1/4 cup packed brown sugar
1 egg
1 1/2 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/8 tsp salt
1 cup flaked coconut
Directions:
In a large bowl, cream the butter and the sugars until light and fluffy.
Beat in the egg and the vanilla.
Combine the flour, baking powder, and the salt.
Gradually add to the creamed mixture. Mix well.
Stir in the coconut.
Shape into two 3 1/2 inch rolls.
Wrap each roll in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/8 inch slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 425 F for 5-7 minutes or until lightly browned.
Remove to wire racks to cool.
Makes 4 1/2 dozen cookies
SOURCE: Taste of Home
