Active Time
10 MIN
Total Time
25 MIN
Yield
Serves : 12
© Kristen Stevens

How to Make It

Step 1    

Preheat the oven to 350°.

Step 2    

Toast the coconut in a medium frying pan over medium heat for about 2 minutes, stirring frequently to prevent it from burning. Transfer to a bowl and place it in your fridge to cool it completely.

Step 3    

In a large bowl cream the butter, sugar and vanilla until very creamy. In 3 additions, beat in the cornstarch and flour.
Continue to beat the dough until it is like whipped cream in texture, about 2 minutes. Stir in 1/2 cup of the cooled coconut.

Step 4    

Drop by heaping tablespoons on an ungreased cookie sheet.

Step 5    

Bake for 15 minutes, or until the bottoms start to turn a light shade of brown but the tops and sides are still perfectly white. Remove from the oven and immediately sprinkle the tops with the remaining coconut.

Step 6    

Let the cookies cool on the cookie sheet for 10 minutes then transfer to a cooling rack.

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