This recipe has been in my maternal family for 4 generations…..that I’m aware of, and was only made during Christmas 
1 c softened salted butter (do NOT melt)
3 Tbsp granulated sugar
1 tsp vanilla
2 c all purpose flour, sifted (this is important)
1 c sweetened flaked coconut
Powdered sugar
In a mixer, whip the butter then add sugar and vanilla until smooth. Putting the mixer on low, slowly add in the sifted flour and coconut alternating both until dough forms. DO NOT OVER MIX otherwise the dough will be tough.
On a lightly floured surface, gently kneed dough until it comes together. Fold dough over twice to allow buttery layers. Divide and roll into 2 logs however large you want the cookies to be. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
Preheat the oven to 275° and line cookie sheets with parchment. Slice cookie dough logs into 1/4” slices and place on cookie sheet. Bake for 45 minutes. They should be light in color, yet firm. Cool on wire rack. When completely cooled, roll in powdered sugar to coat.
1 c softened salted butter (do NOT melt)
3 Tbsp granulated sugar
1 tsp vanilla
2 c all purpose flour, sifted (this is important)
1 c sweetened flaked coconut
Powdered sugar
In a mixer, whip the butter then add sugar and vanilla until smooth. Putting the mixer on low, slowly add in the sifted flour and coconut alternating both until dough forms. DO NOT OVER MIX otherwise the dough will be tough.
On a lightly floured surface, gently kneed dough until it comes together. Fold dough over twice to allow buttery layers. Divide and roll into 2 logs however large you want the cookies to be. Wrap in plastic wrap and refrigerate for 2 hours or overnight.
Preheat the oven to 275° and line cookie sheets with parchment. Slice cookie dough logs into 1/4” slices and place on cookie sheet. Bake for 45 minutes. They should be light in color, yet firm. Cool on wire rack. When completely cooled, roll in powdered sugar to coat.
