Toasted Coconut Wafers

Bake: 12 min | Yield: 60

Ingredients

• 1 cup unsalted butter (room temperature)
• 1 1/4 cups sifted confectioners' sugar
• 1/2 teaspoon vanilla or almond extract
• 1/4 teaspoon salt
• 1 egg yolk
• 2 1/4 cups all-purpose flour
• 1 cup shredded coconut, toasted
• 1 egg white, beaten
• 1 1/2 cups shredded coconut

Instructions

1. Beat butter in stand mixer for 30 seconds.
2. Add powdered sugar, extract, and salt.
3. Beat until combined, scraping down the bowl.
4. Beat in yolk until combined.
5. Beat in as much flour as possible with the mixer. Stir in any remaining flour and the 1 cup toasted coconut.
6. Divide dough in half.
7. Shape each half into an 8 inch long roll.
8. Spread 1 1/2 cups shredded coconut on parchment sheet, pastry cloth or Silpat etc.
9. Brush rolls with egg white and roll in coconut.
10. Wrap each roll in plastic wrap.
11. Chill for 2 to 24 hours, or until dough is firm.
12. Heat oven to 375 degrees F.
13. Using a sharp knife cut dough into 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet (I use parchment).
14. Bake for 10 to 12 minutes, or until edges are browned.
15. Cool on sheet for 1 minute, then transfer to wire rack to cool.

Notes

These freeze well!

Attribution

Photo credit: artonthemenu / CC BY