Toasted Coconut Wafers
Contributed by Diane S.

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 (See Note below)
1 beaten egg white
1-1/2 cups shredded coconut

Prep time: 25 minutes
Chilling time: 4 to 24 hours
Baking time: 10 to 12 minutes
Yield: About 60 minutes

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.

Note: 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.

Adapted from Cookies for Christmas