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Makes 8 dozen1 cup CRISCO Shortening 1 teaspoon vanilla extract 1 cup sugar 1 egg 2-1/4 cups flaked coconut, divided 1-3/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt Cream Crisco with vanilla extract; add sugar gradually, beating until fluffy. Add egg and beat well. Thoroughly blend in 1-3/4 cups of the coconut. Combine flour, baking soda, creamed mixture, mixing well after each addition. Knead lightly with fingertips 5 to 10 times until mixture holds together. Shape into six 1-inch rolls; coat with remaining 1/2 cup coconut; wrap and chill thoroughly (at least 3 hours). Preheat oven to 325ºF. Cut each roll into 1/3-inch slices; place 3/4 inch apart on lightly greased cookie sheets. Bake at 325ºF for about 15 minutes. |
