Jamaican Toasted Coconut Cookies

As my sister would say, "If someone could figure out a way to hook me up to an IV and pump [coconut] through it, I would be a happy woman"! This is how I felt when I tasted this cookie dough. I knew it was going to make delightful cookies, and it did! To be honest, if you don't like coconut, you could still like these cookies. They taste like a perfect sugar cookie with just a dash of coconut, which makes them perfect. They are the tiniest bit chewy, and basically, to die for.

From: Pots and Pins

1 cup butter

1 cup sugar

1/2 teaspoon vanilla

1 cup coconut (I used big ribbon coconut and it was great but shredded coconut is probably best)

1/2 teaspoon baking soda

1 1/2 cups flour

Preheat oven to 250 degrees.(YES...250). Cream butter and sugar very well, add vanilla, coconut, baking soda and flour. Roll into 1-inch balls or use a 1-inch scoop. Place on an ungreased baking sheet about 2 inches apart. Using a fork, lightly press until cookies are a little less than a 1/4 inch thick. Sprinkle with powdered sugar. Bake for 30 minutes or until coconut is toasted and the bottoms of the cookies are just barely beginning to brown; DO NOT OVER BAKE. (Cookies will seem very fragile when first out of oven but let cool on the pan for about 3 to 4 minutes then carefully remove to rack to cool completely. Cookies will firm up as they cool.) Makes about 30 cookies.