1 1/2 c. all purpose flour
2 1/2 c. shredded coconut
2 3/4 sticks butter (11 oz.)
1 c. granulated sugar
1 egg yolk
an additional 1 1/2 c. coconut

Blend flour and coconut. In large mixer bowl, cream butter until smooth. Beat in sugar until creamy. Add yolk, beat until slightly fluffy. Gradually blend in dry ingredients just until thoroughly combined. Shape into rolls, roll in the additional coconut. Wrap in plastic wrap and refrigerate at least 4 hours or overnight. Cut into 1/4 inch slices and bake about 8 minutes in a 325 degree oven. Makes about 12 dozen (1 1/4 inch) cookies.

The rolls of unbaked dough may be frozen. If dough is too soft to handle, refrigerate a short time to harden it before rolling in coconut.