1	Cup	Butter, softened (no substitutes)
1 1/4	Cups	Powdered sugar, sifted
1/2	Tsp.	Almond or Vanilla extract
1/8	Tsp.	Salt
1	Egg	Yolk
2 1/4	Cups	All-purpose flour
1	Cup	Shredded coconut, toasted
1	Egg white	Beaten
1 1/2	Cups	Shredded coconut

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the powdered sugar, almond or vanilla extract and salt; beat until combined, scraping sides of bowl occasionally. Beat in egg yolk. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup toasted coconut.

Divide dough in half. Shape each half of dough into and 8-inch long roll. Brush rolls with egg white and roll in the 1 ½ cups coconut. Wrap rolls in plastic wrap or waxed paper. Chill in refrigerator for 4 to 24 hours or until firm.

Using a sharp knife, cut dough into ¼ inch slices. Place slices 1 inch apart on an ungreased cookie sheet.

Bake at 375° for 10 to 12 minutes or until edges are light brown. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

YIELD: 5 dozen cookies .