My mom has been making Coconut Rounds every Christmas for as long as I can remember. When I was a young girl, I didn’t like these cookies at all … they weren’t super sweet, and they didn’t have frosting. Now that I’m older and prefer different tastes, I love these cookies. Like the Shortbread Thumbprints, they go perfectly with a cup of hot coffee, tea, or cocoa.
1 cup all-purpose flour
½ cup butter, softened
¼ cup granulated sugar
1 teaspoon vanilla
¼ teaspoon salt
2 tablespoons water
1 egg white
½ cup flaked coconut
Combine flour, butter, white sugar, vanilla, salt, and 1 tablespoon water in a large bowl. Mix until blended. Shape mixture into 3/4 –inch balls.
In a small bowl, beat egg white and 1 tablespoon water. Pour coconut in another small bowl. Dip cookie dough balls into egg white mixture, then roll in coconut.
Place cookie balls 2 inches apart on ungreased cookie sheet. Bake at 350 degrees for 15 minutes, or until golden.
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