- 1/2 cup butter
- 1 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 3/4 cups sifted all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup shredded coconut
- Cream the butter until smooth; add sugar and continue creaming until light and fluffy. Stir in egg, vanilla and coconut flavoring.
- Sift the flour with the salt and baking soda. Alternately add the flour mixture and the shredded coconut to the creamed mixture. Form the dough into logs about 2 inches in diameter. Tightly wrap dough and chill for at least two hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Remove dough from refrigerator and cut into 1/4-inch slices. Bake on an ungreased cookie sheet until the edges are golden, about 10 minutes. Cool on wire rack.
03/22/2017
recipepes.com
coconut cebox cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
