|1¼ cup||Butter, softened|
|1 cup||Granulated sugar|
|2¼ cup||All-purpose flour|
|2 cups||Unsweetened coconut medium shred|
In large bowl, beat butter until creamy; beat in sugar until smooth, about 1 minute. BEat in egg yolk until slightly fluffy. With wooden spoon, stir in flour, coconut and nutmeg until thoroughly combined.
Wrap dough in plastic wrap; chill until firm, about 2 hours.
Roll heaping tablespoons of dough into 3-inch long logs. Place 2 inches apart on greased and floured or parchment paper-lined baking sheets; flatten with back of fork to ¼-inch thickness. Refrigerate for 30 minutes to chill.
Bake in 325F=160C oven, 1 sheet at a time, for 25-30 minutes or until golden around edges. Let cool in the pan, on a rack, for 5 minutes; transfer to rack and let cool completely.
Cookies can be stored in airtight container for up to Per serving: 145 calories, 1 g protein, 10 g fat, 13 g carbohydrate Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby [-=PAM=-] PA_Meadows@...
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