Light, crisp and delicious.
| Yield | |
|---|---|
| Source | Laura Scott, Ft. Wayne, Ind. |
| Prep time | 30 minutes |
| 1⁄2 | Cup | butter |
| 1 1⁄2 | Cup | sugar |
| 1⁄4 | Teaspoon | salt |
| 2 | eggs | |
| 1⁄2 | Teaspoon | vanilla extract |
| 1⁄2 | Teaspoon | almond extract |
| 1 3⁄4 | Cup | flour |
| 1 | Cup | coconut (flaked) |
| 1⁄2 | Cup | coconut (flaked, for rolling) |
Cream butter and sugar; add salt, eggs and extracts. Beat until fluffy. Add flour and coconut to taste. Roll into 1-inch balls and roll in more coconut. Bake on lightly greased cookie sheet at 400 degrees for 12–15 minutes. Cookies will flatten.




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