|Butter||8 Tablespoon, softened|
|Vanilla extract||1 Teaspoon|
|Packed light brown sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Sweetened shredded coconut||1 Cup (16 tbs), firmly packed|
Beat the butter in a large bowl until smooth and creamy.
Add the vanilla and the brown sugar and continue to beat until the mixture is smooth.
Beat in the egg and the water.
Sift together the flour, baking powder and baking soda.
Gradually add the sifted ingredients to the butter mixture, mixing well after each addition.
Stir in the coconut.
Drop the dough by large spoonfuls onto 2 sheets of wax paper.
Form each portion of dough into a cylinder, each about 8 inches long, 2 1/2 inches wide and 1 inch high.
Wrap well and chill for several hours.
Heat the oven to 375 degrees.
Using a sharp, heavy knife, cut the dough into 1/4-inch-thick slices and put on unbuttered baking sheets about 2 inches apart.
Dip a fork in flour and press the tines lightly onto the tops of the cookies to form "wash-board" ridges.
Bake the cookies for about 10 minutes until lightly browned.
Cool on wire racks.