This reminded me of a Russian Tea Cake recipe that I love, so I had to try these. However, I made a few modifications. First, I halved the recipe to 1 cup butter, 1 cup confectioner's sugar. I still used 1 teaspoon of coconut extract (mine is imitation, so maybe the real deal would have a stronger flavor), plus 1/2 teaspoon vanilla extract. I used slightly less flour and salt to keep things the same with my Russian Tea Cake recipe that in my opinion is perfect, 2 1/4 cups flour, 1/4 teaspoon salt. I also recommend chilling the dough overnight. I roll these into 1 inch balls and the recipe yields 4 dozen. The dough can also be frozen if you want to make the dough ahead and bake these later. A little taste of the tropics and a perfect treat for the winter holidays!
These are fantastic! I love Russian Tea cookies and having a taste of the Hawaiian version's also great! They're easy to whip too and each bite which has a bit of butter powdery texture melts in the mouth. Perfect! Thank you for sharing this wonderful recipe! Made for Spring PAC 2009.