Ingredients
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup butter or margarine
1 cup sugar
2 cups shredded coconut
1 egg
Method
Preheat the oven to 375°F (moderate).
Sift the flour and salt into a mixing bowl. Cut in the butter or margarine using a pastry blender or two knives until the mixture resembles coarse cornmeal.
Add the sugar, shredded coconut and the lightly beaten egg. Mix and knead with your hands just until the dough holds together and there are no visible streaks of egg. Shape the dough into a log, wrap it in waxed paper, and chill in the refrigerator for about an hour, or until firm enough to slice.
When chilled, slice the log into cookies about 1/8 inch thick. Arrange the slices on ungreased cookie sheets, sprinkle the tops with a little extra coconut if desired, and bake for 10 to 12 minutes. Remove the cookies from the pans immediately after baking and transfer to a wire rack to cool completely.
Yield: approximately 7 dozen cookies.