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1
Preheat oven to 325F.
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2
Spread coconut on rimmed baking sheet.
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3
Bake until coconut is light golden, stirring occasionally, about 8 minutes.
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4
Cool completely.
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5
Using electric mixer, beat butter and sugar in large bowl until well blended.
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6
Mix in salt and vanilla.
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7
Beat in flour in 2 additions.
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8
Stir in toasted coconut.
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9
Gather dough together; divide in half.
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10
Flatten each half into disk; wrap each in plastic and chill at least 1 hour.
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11
(Can be prepared 2 days ahead.
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12
Keep chilled.
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13
Soften slightly at room temperature before rolling out.)
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14
Preheat oven to 325F.
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15
Line 2 rimmed baking sheets with parchment paper.
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16
Roll out 1 dough disk on lightly floured work surface to scant 1/4-inch thickness.
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17
Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds.
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18
Transfer cookies to prepared baking sheets, spacing 1 inch apart.
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19
Gather dough scraps and reroll; cut out additional cookies.
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20
Repeat procedure with remaining dough disk until all of dough is used.
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21
Bake cookies until light golden, about 20 minutes.
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22
Cool on baking sheets 10 minutes.
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23
Transfer cookies to racks and cool completely.
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24
(Can be made ahead.
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25
Store airtight at room temperature up to 1 week.)
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26
*Available at natural foods stores and some supermarkets.
