|Butter||2⁄3 Cup (10.67 tbs)|
|Flour||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated coconut||1 Can (10 oz)|
|Egg||1 , well beaten|
Cream butter, then work in sugar, a little at a time, and continue working until well blended.
Stir in egg thoroughly.
Mix in flour and coconut with your hands.
The batter will be very stiff.
Drop from a teaspoon onto a greased cookie sheet, allowing plenty of room for expansion.
Bake in a preheated 425° oven for 10 to 12 minutes.