Crispy Coconut Cookies

This recipe was passed along to me a number years ago when I made mention I was looking for new recipes to add to my collection for Christmas baking. This excellent crispy cookie is not only great at Christmas, it's one of those simple delights great to serve for any occasion ... one of those 'looks simple but you can't just eat one' kind of cookie. I suspect the cream of tartar makes for a crispy light cookie. NOTE: any fine coconut can be used when making these cookies, do not substitute with medium or coarse coconut, they just do not work for these cookies. Fine coconut is readily available in the baking section of most stores.

• Ready In: 25 mins
• Yields: 36 cookies

Ingredients

• 1  cup shortening (part butter)
• 1⁄2 cup brown sugar
• 1⁄2 cup white sugar
• 1  egg, beaten
• 1  teaspoon  almond extract or 1  teaspoon  coconut extract
• 2  cups  sifted all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon cream of tartar
• 1  cup  desiccated coconut (Do not use flaked. As NOTED in the preamble you may use the fine coconut readily found in the baking)

Directions

1. Cream shortening with sugar.
2. Add beaten egg and extract.
3. Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
4. Add the fine dessicated coconut and mix throughly.
5. Roll into small balls, put on a greased cookie sheet, press down with a fork.
6. Bake for 15 minutes at 325, cookie should be nicely colored.
7. A reminder that ovens vary, so do watch your cookies!
8. Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.