1/2 cup shredded coconut
3/4 cup unsalted butter
1/2 cup sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 1/3 cups all purpose flour
- Preheat oven to 325 F. Spread coconut on rimmed baking sheet, and bake until light golden, stirring occasionally, about 8 minutes. Cool completely, then grind or chop until coarsely ground.
- In large bowl, beat butter and sugar until well blended. Mix in salt, vanilla, and flour. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour.
- Line a rimmed baking sheet with parchment paper. Roll out dough on lightly floured work surface to 1/4-inch thickness. Cut dough into rounds of roughly 2″ diameter. Transfer cookies to prepared baking sheets, spacing 1 inch apart.
- Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely.