2 c. sifted all-purpose flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/4 lb. (1 stick) butter
1/2 tsp. vanilla extract
1 c. light brown sugar
1 egg
2 tbsp. water
3 1/2 oz. (1 c.) firmly packed shredded coconut

Preheat oven to 375 degrees.

Sift together flour, baking powder, baking soda and salt and set aside. In a large bowl cream the butter with an electric mixer. Beat in vanilla. Add the brown sugar and beat to mix. Add the egg and the water, mix well. On low speed add the dry ingredients. Stir in the coconut. Chill the dough until firm enough to handle.

Flour hands. Use a heaping tablespoon of dough, roll it between your palms into a sausage shape about 3 inches long. Dip a fork into the flour and press the back of the tines onto the cookies, forming deep indentations (this is to form the ridges that give these cookies their name). The ridges should be parallel and go lengthwise with the shape of the cookies. Bake cookies about 12 minutes. Cookies should be golden brown all over. Let cookies stand for a few seconds.