Ingredients
3 cups sweetened shredded coconut, divided15 drops red food coloring10 drops green food coloring1 cup butter, softened3/4 cup sugar2 cups all-purpose flour
Preparation
To tint coconut, place 1 cup coconut in each of 2 large bowls. Add red food coloring to 1 bowl; cover and shake or toss to coat. Repeat with remaining coconut and green food coloring.
In a large bowl, cream butter and sugar until light and fluffy; gradually beat in flour. Stir in remaining coconut. Divide dough in half.
Shape 1 portion of dough into a 7-in.-long log; roll in red coconut, pressing firmly to help adhere. Wrap securely. Repeat with remaining dough and green coconut. Refrigerate 1-2 hours or until firm.
Preheat oven to 325°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 12-14 minutes or until bottoms are light brown. Remove from pans to wire racks to cool.
