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1
Process nuts and 2 tablespoons sugar in a food processor until finely ground; set aside.
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2
Process 1 cup coconut until coarsely ground; set aside.
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3
Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes.
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4
Mix in coconut extract.
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5
Reduce speed to low.
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6
Add flour, salt, nut mixture, and ground coconut; mix until combined.
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7
Halve dough.
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8
Shape halves into disks, and wrap well in plastic.
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9
Refrigerate until firm, about 1 hour.
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10
Let dough soften before rolling.
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11
Roll out each disk on lightly floured parchment to 1/4 inch thick.
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12
Cover with plastic; refrigerate until firm, 30 minutes.
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13
Preheat oven to 325F.
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14
Cut dough into squares using a fluted 2 1/4-inch square cookie cutter.
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15
Reroll scraps; continue cutting out squares.
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16
Space about 1 inch apart on baking sheets lined with parchment.
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17
Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut.
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18
Bake until golden, 20 to 25 minutes, rotating sheets halfway through.
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19
Let cool on sheets on wire racks.
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20
Cookies can be stored in airtight containers at room temperature up to 1 week.
