2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup butter or margarine
1 cup sugar
2 cups coconut
Sift flour and salt into a bowl. Cut in butter or margarine with pastry blender or two knives (just as you do in making pastry) until mixture looks like cornmeal. Add sugar, coconut and slightly beaten egg and knead with your hands until the dough holds together and all traces of egg disappear. Shape dough into a roll, wrap in waxed paper and chill in the refrigerator for about an hour or until firm enough to cut.
Start your oven at 375-degrees or moderate. Cut off slices of cookies about 1/8 inch thick, place on ungreased cookie sheets, sprinkle tops with additional coconut and bake 10 to 12 minutes. Remove from pans immediately and cool.
Makes about 7 dozen