|
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Melt the butter in a medium suacepan. Remove from the heat and add the shredded coconut, mixing well with a rubber spatula. In a large bowl, beat the eggs with an electric mixer on medium speed just to blend.
Beat in the sugar, then increase the speed to medium-high and beat until light and fluffy. Stir in the coconut until thoroughly mixed. Drop rounded teaspoons of the batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Sprinkle with extra sugar if desired. Bake for 8 to 10 minutes, until the tips of the cookies are pale gold. Slide the parchment paper (with the cookies on it), onto wire cooling racks and let cook completely.
Note: Stored in an airtight container, the cookies will keep for at least a week. |
