Ingredients
2 cups butter, softened1 cup sugar2 teaspoons vanilla extract4 cups all-purpose flour1/2 cup sweetened shredded coconutConfectioners’ sugar
Preparation
In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in coconut. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until edges are lightly browned. Dip both sides of cookies in confectioners’ sugar while warm. Cool on wire racks.
