Sam Choy's Kitchen recipe: Toasty Coconut Snowflakes (Veronica Kaneko)
Yields: approximately 12 large snowflake cookies
1 large egg 1 bag shredded sweetened coconut 1 cup packed brown sugar 1½ cup unsalted sweet cream butter ½ tsp salt 2 2/3 all purpose flour 1 tsp baking powder 1 tsp vanilla extract
Preheat oven to 350 degrees and toast coconut until golden brown.
Using an electric mixer, beat butter and sugar until fluffy. Beat in egg and vanilla. Sift flour, baking powder and salt. Stir into dough. Place dough on a floured surface and knead coconut into dough. Shape the dough into a half inch thick rectangle. Chill for at least 30 minutes. Let dough soften at room temperature. Roll out dough on a lightly floured surface. Cut out cookies using a snowflake cookie cutter. Transfer cookies to stainless steel cookie sheet and bake for approximately 20-25 minutes. Let cool. Frost and decorate as desired.
Enjoy with your favorite McCafe drink and your favorite friends.