1 cup unsalted butter
1 cup white sugar
2 cups all purpose flour
1 teaspoon salt
1 1/2 cups shredded sweet coconut

Preparation Instructions:

Using a mixer, cream the butter & sugar together until light & fluffy, about 5 minutes.

Sift flour & salt together. Stir the dry mixture into the butter & sugar until combined. Stir in the coconut.

Shape the dough into 2 equal size logs, 1 & 1/2 inches in diameter & wrap in wax paper. Refrigerate or freeze till very firm. (Anne says: I left mine in the fridge overnight).

Preheat oven to 300 deg. F. cut the logs into 1/4 inch slices. Bake on a ungreased cookie sheet for 20 min. or until light to medium brown, depending on how crisp you like your shortbread. (Anne says: I did 25 min.)