Coconut Shrimp
INGREDIENTS:
3/4 c Butter; softened
1/3 c Sugar
1 1/2 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 c Flaked coconut
2 Squares (2-ounce) chocolate
-candy coating; melted
Flaked coconut; toasted
3/4 c Butter; softened
1/3 c Sugar
1 1/2 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1 c Flaked coconut
2 Squares (2-ounce) chocolate
-candy coating; melted
Flaked coconut; toasted
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Stir in vanilla.
Stir together flour, baking powder, and salt; gradually add to butter mixture, mixing well. Stir in 1 cup coconut.
Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes with 2-inch cookie cutters, and place on lightly greased baking sheets.
Bake at 300? for 22 to 25 minutes or until edges are lightly browned. Remove to wire racks to cool.
Dip edges of cookies in chocolate; dip in coconut. Place on wax paper-lined baking sheets.
Makes 2 dozen.
NOtes: Freeze in an airtight container up to 6 months.
Southern Living Website
Stir together flour, baking powder, and salt; gradually add to butter mixture, mixing well. Stir in 1 cup coconut.
Roll dough to 1/4-inch thickness on a lightly floured surface. Cut into desired shapes with 2-inch cookie cutters, and place on lightly greased baking sheets.
Bake at 300? for 22 to 25 minutes or until edges are lightly browned. Remove to wire racks to cool.
Dip edges of cookies in chocolate; dip in coconut. Place on wax paper-lined baking sheets.
Makes 2 dozen.
NOtes: Freeze in an airtight container up to 6 months.
Southern Living Website