1cup(80g)flaked or shredded coconut - plus some for covering the log of dough
Instructions
Mix 1 cup butter until creamy. Add 3/4 cup granulated sugar and beat until light and fluffy. Add 1 teaspoon vanilla extract and ⅛ teaspoon table or sea salt. Add 1 3/4 cups unbleached, all-purpose flour, then 1 cup flaked or shredded coconut , and mix well.
Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form a log into a shape that will result in rectangular cookies when sliced.
Optional: Sprinkle the wax paper or plastic wrap with about 1/4 cup of loose coconut. Lay the shaped log on top of the coconut and roll it to press the coconut into the sides.
Freeze at least 2 hours or refrigerate overnight.
Preheat your oven to 300˚F (150˚C).
Slice dough into 1/3 to 1/2-inch slices and arrange 1 inch apart on a silicone mat or parchment paper-covered cookie sheet.
Bake for 20-30 minutes. Edges should begin to turn golden.