|Margarine/Soft butter||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sifted pastry flour||2 Cup (32 tbs)|
|Cream of tartar||3⁄4 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Chocolate glaze||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs), or desiccated|
Grease a 9 X 9-inch or 7 X 10-inch pan and line the bottom with greased wax paper.
Beat butter until creamy, then beat in the sugar gradually.
Beat until fluffy, then add the vanilla.
Drop in eggs, one at a time and beat well after each addition.
Add sifted dry ingredients alternately with the milk.
Spread in prepared pan and bake at 350F for 35 to 40 minutes.
Cool and remove from pan.
Peel off wax paper, and when cold, wrap in foil for 12 hours, or overnight.
Cut into 1 1/2 inch squares.
Coat with Chocolate Glaze and roll in coconut.