Toasted coconut wafers

Lynnda Cloutier

By
@eatygourmet

to store these gems, layer between waxed paper in an airtight container and cover. Store at room temperature for up to three days or freeze for up to three months.FroM an old magazine


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Ingredients

1 cup butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon almond extract or vanilla
1/8 teaspoon salt
one egg yolk
two and a quarter cups flour
1 cup shredded coconut, toasted
one egg white, lightly beaten
1 cup shredded coconut

Directions Step-By-Step

1
in large bowl beat butter with a mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted coconut.
2
Divide dough in half. Shape each half into an 8 inch roll. Brush rolls with egg white, then roll in the 1 cup shredded coconut to coat. Wrap each roll of plastic wrap or waxed paper. Chill for 4 to 24 hours or until dough is firm enough to slice.
3
Preheat oven to 375°. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are light Brown. Cool on cookie sheet for one minute. Transfer cookies to a wire rack. Cool. Makes about 60 cookies.

About this Recipe

Course/Dish: Cookies