Raymond Hom
Hands-On Time
25 Mins
Total Time
3 Hours
Makes 60 cookies

How to Make It

Step 1

Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool.

Step 2

In a medium bowl, mix together the flour, baking powder, salt, and cooled coconut.

Step 3

With an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix).

Step 4

Form the dough into two 12-by-1½-inch logs. Wrap them tightly in plastic wrap and refrigerate until firm, about 2 hours or up to 2 days.

Step 5

Cut the logs into ⅜-inch slices and place on baking sheets, spacing them 2 inches apart. Sprinkle with sugar and bake, rotating the baking sheets halfway through, until golden, 9 to 11 minutes. Transfer the cookies to a rack to cool.

Step 6

Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 2 weeks.

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