Recipe from Gourmet Magazine, May 1986.
- 1/4 cup (1/2 a stick) of unsalted butter, softened (see how to soften butter quickly)
- 1/2 cup sugar
- 2 large egg whites, lightly beaten
- 3 Tbsp all-purpose flour
- 2 cups sweetened shredded coconut, toasted lightly, divided
1 Preheat oven to 400°F.
2 Beat butter, sugar, then beat in eggs: Using an electric mixer, beat the butter. Add the sugar and beat until light and fluffy. Add the egg whites a little at a time, beating slowly after each addition. Beat for 5 seconds or until the mixture is smooth.
3 Add flour and coconut: Sprinkle flour over the mixture and fold it in gently with 1 1/2 cups of the coconut.
4 Spoon onto baking sheets, sprinkle with coconut: Spoon rounded teaspoons of the mixture 3 inches apart on to baking sheets that have been greased or using Silpat.
With the remaining 1/2 cup coconut, sprinkle a little over the center of each round.
5 Bake: Bake the rounds at 400°F on the middle rack of the oven for 6 to 9 minutes, or until the edges are lightly browned.
6 Drape cooling cookies over rolling pins: Let the cookies stay on the baking sheets for half a minute, or until they are just firm enough to hold their shape. Then drape them over the side of a rolling pin or bottle.
(If the cookies have become too firm to drape, put them in the warm oven for a few minutes to soften.)
Let the cookies cool completely.