1 c. butter
1 tsp. vanilla
1 c. flaked coconut
3 tbsp. white sugar
2 c. flour

Cream butter and sugar; add vanilla and mix in coconut and flour. Form into 2 rolls (about 15" long); roll in waxed paper. Chill overnight and cut in 1/4" slices and bake on ungreased cookie sheet in a 275 degree oven until slightly brown. The low heat is important, as you do not want the coconut to become more than a pale golden brown. When baked, sprinkle powdered sugar on top. Keep in a tightly covered tin.