|Butter||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Coconut||2 Cup (32 tbs), grated|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking soda||1⁄2 Teaspoon|
Cream butter with extract; add sugar gradually, beating until fluffy.
Add egg and beat well.
Thoroughly blend in 1 3/4 cups of the coconut.
Sift flour and baking soda together; add in fourths to creamed mixture, mixing well after each addition.
Knead lightly with fingertips 5 to 10 times until mixture holds together.
Shape into six 1-inch rolls; coat with remaining coconut; wrap and chill at least 3 hours.
Cut each roll into 1/4 inch slices; place 3/4 inch apart on lightly greased cookie sheets.
Bake at 325Â°F about 15 minutes.