1 1/2 cups all-purpose flour
2 1/2 cups unsweetened shredded coconut
1 1/4 cups plus 2 tablespoons unsalted butter, at room temperature
1 cup sugar
1 large egg yolk
In a medium bowl, mix the flour and coconut together to combine. Set aside.
In a bowl of a tabletop mixer fitted with the flat beater, cream the butter until smooth. Add the sugar and cream again. Add the egg yolk, beating until well combined and slightly fluffy. Scrape down
the sides of the bowl with a plastic dough scraper. Gradually add the coconut and flour mixture, mixing just until completely incorporated.
Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a log about 9 inches long and 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate until firm,
at least 4 hours. The dough can be refrigerated for up to 3 days or double-wrapped and frozen for up to 2 weeks.
To bake the cookies, preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Remove dough logs from the refrigerator, unwrap them, and slice into 1/2-inch thick rounds. Place them 1 inch apart on the baking sheet. Bake on the center rack in the oven for 15 minutes, or until light golden around the edges.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to finish cooling.
Makes 72 Cookies
