Cocos Makes 6 dozen.
. 2-1/2 cups unsweetened shredded coconut . 1-1/4 cups plus 2 tablespoons unsalted butter . 1 cup sugar . 1 large egg yolk To make dough: In medium bowl, mix flour and coconut to combine. Set aside. In bowl of mixer fitted with flat beater, beat butter until smooth. Add sugar. Beat again. Add egg yolk. Beat until well combined and slightly fluffy. Scrape down bowl. Gradually add coconut and flour mixture, mixing until just incorporated. To shape dough: Divide dough into 4 equal portions. On lightly floured surface, roll each portion into 9-inch-by-1-1/2-inch log. Wrap each log in plastic wrap. Refrigerate for 4 hours or until firm. To prepare oven, baking sheets: Preheat oven to 325 degrees. Place rack in center of oven. Line 2 baking sheets with parchment paper. Set aside. To bake cookies: Remove dough logs from refrigerator. Unwrap. Slice into 1/2-inch-thick rounds. Place 1 inch apart on baking sheet. Bake for 15 minutes or until lightly golden around edges. Cool on baking sheets for 5 minutes. Transfer to wire rack. Cool completely. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
