Ingredients
- 3 ounces unsweetened coconut (1 cup, shredded)
- 1 1/2 cups unsalted butter (at room temperature)
- 1 cup granulated sugar
- 1 tablespoon granulated sugar
- 1 1/4 teaspoons kosher salt
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
How to Make
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Step 1: Preheat oven to 325 degrees F.
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Step 2: Spread coconut on a rimmed cookie sheet and bake until golden - 8-10 minutes. Cool completely.
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Step 3: Using an electric mixer beat butter and sugar until blended. Mix in salt and vanilla. Best in flour in 2 additions. Stir in coconut. Gather dough together and divide in half. Flatten each half into a disk and wrap in plastic wrap. Chill for at least one hour or up to 2 days. Soften at room temperature before rolling out.
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Step 4: Preheat oven to 325 degrees F.
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Step 5: Line two rimmed baking sheets with parchment paper.
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Step 6: Roll out one dough disk on floured board to 1/4 inch thick. Using 2 inch round cookie cutters cut rounds. Transfer to prepared cookie sheets, spacing one inch apart. Repeat for second disk of dough until all the dough is used.
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Step 7: Bake for 20 minutes or until golden.
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Step 8: Cool on the cookie sheets for 10 minutes and then transfer cookies to racks an cool completely.
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Step 9: Can be made up to one week ahead and stored in airtight container.
We hope you enjoy this recipe!
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