Coconut Sweethearts

1 cup flake coconut

1 cup sugar

2 1/4 cups all purpose flour

3/4 cup butter

2 eggs

1/2 tsp vanilla

Powdered Sugar Icing

Red decorating sugar

Place coconut and sugar in a blender container or food processor bowl. Cover and blend or process till coconut is coarsely ground. Set aside. Cut butter into flour in a mixing bowl till mixture resembles fine crumbs. Stir in coconut mixture. Add eggs and vanilla and mix till , well combined.

Roll out half the dough at a time on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut out with a 2 to 2 1/2 inch heart shaped cookie cutter. Bake at 375 oven for 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool on wire rack.

Spread cooled cookies with Powdered Sugar Icing. When nearly dry, place a dot of red sugar on each heart.

POWDERED SUGAR ICING:

Mix 1 cup sifted powdered sugar, 1/4 tsp vanilla and enough milk to make a spreading consistency.

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