1 cup coarsely chopped coconut
1/2 cup fruit juice (apricot, orange or apple juice)
2 cups all-purpose flour*
1/2 tsp. salt
2 tsp. cinnamon
1 cup (2 sticks) butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup walnuts, chopped fine

Soak chopped coconut in your choice fruit juice. Let stand for about one hour; drain thoroughly.

Preheat oven to 350°F.

Sift together flour, salt and cinnamon. Set aside.

Cream butter. Gradually add sugar, creaming well.

Blend in eggs and vanilla; beat well.

Add the dry ingredients gradually, mixing thoroughly. Stir in walnuts.

Drops by rounded teaspoonfuls onto ungreased baking sheets.

Top each with 1/2 to 1 teaspoon drained soaked coconut, pressing ends into dough.

Bake at 350°F for 15 to 18 minutes until lightly browned.

Note: If using self-rising flour, omit salt.

Makes 3 1/2 dozen cookies.