Coconut Melt-Aways

These delicate coconut crisps melt in your mouth, hence the not so original name.

Coconut Melt-Aways

Yield: 25-30 cookies

• 1 cup plus 1 tablespoon cake flour
• 2 tablespoons plus 1½ teaspoons granulated sugar
• ¼ teaspoon salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
• ¼ teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 cup sweetened flaked coconut
• 1 cup powdered sugar, for dusting

1. Preheat oven to 350°F.  Line two baking sheets with parchment paper or silicone liners.
2. Place the flour, sugar and salt in the work bowl of a food processor fitted with the steel blade.  Pulse 5-6 times to blend.
3. Scatter the butter pieces over the top, and drizzle the extracts over the top of that. Process for 30 to 35 seconds, or until dough comes together.  Scrape down the sides and bottom of the bowl.  Add in the coconut and pulse 7-8 times to blend.
4. Scoop up dough by rounded teaspoons and roll into 2 inch long worms.  Place dough worms onto prepared baking sheets 2 inches apart.  Flatten into ovals with the palm of your hand.
5. Bake for 15-18 minutes, or until cookies are light golden and firm.  Cool completely on baking sheets on wire racks.
6. Place powdered sugar in a bowl or plastic bag. Toss cookies one at a time in powdered sugar to coat thoroughly.  Store cookies in layers separated by parchment paper in an airtight container for up to a week.

Tags: no eggs, Nut-free, Shaped Cookie

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