|
|
Instructions |
|
|
|
Spread 1 cup coconut on a cookie sheet - bake @ 325 for
approximately 15-20 minutes or until lightly browned. You may
need to stir every 5 minutes. Cool.
|
|
|
|
With an electric mixer cream butter with granulated sugar. Add
vanilla, blend. Add grated orange & lemon rind and totally cooled
toasted coconut. Add 5 cups of flour 1 cup at a time. If the dough
is crumbly you can work the dough at the end of the mixing
process with your hands for a thorough blend.
|
|
|
|
Use either un-greased cookie sheets or cookie sheets lined with
parchment. Form large walnut sized balls of dough and then press
the middle of the ball down making an indentation using your
forefinger. Fill cookie indentations with apricot jam - make sure
to use enough jam.
|
|
|
|
Bake @ 350 for 15-20 minutes or until browned on the edges. If
you don't cook these long enough they can taste too doughy -
make sure that they're browned on the edges. Cool either on the
cookie sheet or on racks or parchment paper.
|
|
|
|
Originally Submitted
12/24/2011
|
