Toasted Coconut Cookies
2-1/2 c. all-purpose flour
1 c. margarine or butter, (2 sticks) softened
1/2 c. sugar
1/3 c. milk
1-1/2 tsp vanilla extract
1/2 tsp coconut extract
1/2 tsp salt
1 large egg
1 3-1/2-oz. can flaked coconut, toasted (1-1/3 cups)
In large bowl with mixer at medium speed, beat flour, butter, sugar,
milk, vanilla and coconut extracts, salt and egg until well mixed.
Scrape bowl occasionally with rubber spatula. Stir in toasted coconut.
Preheat oven to dg375. Spoon some dough into pastry bag with large
heart tube. Onto ungreased cookie sheet pipe 2-1/2 inch shapes about 2
inches apart.
Bake cookies 12-15 minutes until golden. Carefully remove cookies to
wire rack to cool. Repeat with remaining dough.
Yield about 20 cookies--185 calories each.
Happy baking!
Sherri
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