Ingredients
- 8 tablespoons unsalted butter
- 1 ½ cups sifted all-purpose flour
- ½ cup plus 1/3 cup sugar
- Pinch of salt
- 7 ounces sweetened shredded coconut
- 1 egg, beaten
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Nutritional Information
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Nutritional analysis per serving (36 servings)
89 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 0 grams protein; 11 milligrams cholesterol; 24 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
about 36 cookies
Preparation
- Dice the butter and blend it with the flour until the mixture is the texture of fine meal. Blend in the 1/2 cup sugar and the salt. Add the coconut and the egg, folding the dough over itself several times until it is homogeneous.
- Divide it in half, and form two rolls, each 1 inch in diameter. Wrap them in plastic, and refrigerate for three hours or overnight.
- After the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Brush the rolls lightly with water, roll them in the remaining sugar and slice on a slant 1/4 inch thick. Place them on the baking sheet, and bake 15 to 17 minutes, until they are golden on the bottom.
- Turn the cookies over, and turn the oven off. Leave the cookies in the oven another 10 minutes. Remove and cool on a rack.
Dining and Cooking