1 1/4 c Butter, softened
1 c Granulated sugar
1 Egg yolk
2 1/4 c All-purpose flour
2 c Unsweetened coconut
-medium shred
1 pn Nutmeg
In large bowl, beat butter until creamy; beat in sugar until smooth,
about 1 minute. BEat in egg yolk until slightly fluffy. With wooden
spoon, stir in flour, coconut and nutmeg until thoroughly combined.
Wrap dough in plastic wrap; chill until firm, about 2 hours.
Roll heaping tablespoons of dough into 3-inch long logs. Place 2
inches apart on greased and floured or parchment paper-lined baking
sheets; flatten with back of fork to 1/4-inch thickness. Refrigerate
for 30 minutes to chill.
Bake in 325F=160C oven, 1 sheet at a time, for 25-30 minutes or until
golden around edges. Let cool in the pan, on a rack, for 5 minutes;
transfer to rack and let cool completely.
Cookies can be stored in airtight container for up to
4 days.
Per serving: 145 calories, 1 g protein, 10 g fat, 13 g carbohydrate
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden
Curry Macadamia Nuts Aloha For Six: Chicken Salad With Soft And
Crispy Noodles Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha
For Six: Citrus Sweet Potatoes Aloha For Six: Stir-fried Broccoli And
Sweet Onions Aloha For Six: Lime Custard With Mange Sauce; or Aloha
For Six: Coconut Cookies
Yields
36 Cookies