Coconut Dainties Recipe
2 C. + 2 T. cake flour
5 T. sugar
1/2 t. salt
1 C. unsalted butter, cold, cut into -- 16 pieces
1/2 t. vanilla
1 t. almond extract
2 C. shredded sweetened coconut
2 C. sifted powdered sugar for coating
Preheat oven to 350�F, and line baking sheets with parchment paper.
Place flour, sugar and salt in food processor and process to blend. Scatter butter over flour mixture and dribble the extracts over that. Process until butter is blended and dough begins to come together, about 35 seconds. Scrape sides and bottom of bowl with spatula. Add coconut and pulse 7 or 8 times to blend.
Scoop out rounded teaspoons of dough, and use hands to form them into 2" long longs about 1/4" thick. Place 2 inches apart on baking sheets, then flatten them with hands so they form oval shape.
Bake cookies until they are firm and golden around the edges, about 15 - 18 minutes. Let cool on baking sheets. Place powdered sugar in bowl, and one by one drop cookies in, tossing lightly to coat. Store in airtight container in freezer up to 2 weeks.
Makes 50.
Source: Rosie's Cookie Book
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