Toasted Coconut Wafers
These cookies are loaded with coconut and toasted is YUMMMM! I always use almond extract! Cooking time does not include chilling time.
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READY IN: 27mins
YIELD: 56 cookies
UNITS: US
INGREDIENTS
Nutrition- 1
- 1 1⁄4cups powdered sugar
- 1⁄2teaspoon almond extract or 1/2 teaspoon vanilla extract
- 1⁄8teaspoon salt
- 1egg yolk
- 2 1⁄4cups all-purpose flour
- 1
- 1egg white, slightly beaten
- 1 1⁄2cups coconut
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DIRECTIONS
- In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt; beat until combined. Beat in egg yolk. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and 1 cup toasted coconut.
- Divide dough in half. Shape each half into 8 inch roll. Brush rolls with egg white, then roll in 1 1/2 cups coconut to coat. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours.
- Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet.
- Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.
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