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Prep Time: Cook Time: Total Time:
Toasted Coconut Wafers
1 cup butter, softened
1 1/4 cups sifted powdered sugar
1/2 teaspoon almond extract or vanilla
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup shredded coconut, toasted
1 beaten egg white
1 1/2 cups shredded coconut
In a large mixing bowl beat butter with an electric mixer on medium to high for 30 seconds. Add powdered sugar, almond extract or vanilla and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in the egg yolk. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted coconut.
Divide dough in half and shape each half of dough into an 8-inch-long roll. Brush roll with egg white and roll in the 1 1/2 cups coconut. Wrap each roll in plastic wrap or waxed paper. Chill in refrigerator for 4 to 24 hours or until firm.
When ready to bake, preheat oven to 375 degrees. Using a sharp knife, cut dough into 1/4 inch thick slices. Place slices 1 inch apart on an 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 a wire rack to cool.
To toast the 1 cup coconut, preheat the oven to 325 degrees. Spread the coconut on a cookie sheet and heat in the oven for 10 minutes, stirring often. Remove and cool before adding to the batter.
Yields about 2 1/2 dozen.
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Toasted Coconut Wafers
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Category: Recipes
Prep Time: Cook Time: Total Time:
Toasted Coconut Wafers
1 cup butter, softened
1 1/4 cups sifted powdered sugar
1/2 teaspoon almond extract or vanilla
1/8 teaspoon salt
1 egg yolk
2 1/4 cups all-purpose flour
1 cup shredded coconut, toasted
1 beaten egg white
1 1/2 cups shredded coconut
In a large mixing bowl beat butter with an electric mixer on medium to high for 30 seconds. Add powdered sugar, almond extract or vanilla and salt. Beat until combined, scraping sides of bowl occasionally.
Beat in the egg yolk. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted coconut.
Divide dough in half and shape each half of dough into an 8-inch-long roll. Brush roll with egg white and roll in the 1 1/2 cups coconut. Wrap each roll in plastic wrap or waxed paper. Chill in refrigerator for 4 to 24 hours or until firm.
When ready to bake, preheat oven to 375 degrees. Using a sharp knife, cut dough into 1/4 inch thick slices. Place slices 1 inch apart on an 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 a wire rack to cool.
To toast the 1 cup coconut, preheat the oven to 325 degrees. Spread the coconut on a cookie sheet and heat in the oven for 10 minutes, stirring often. Remove and cool before adding to the batter.
Yields about 2 1/2 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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