Coconut Cookies

2 cups all-purpose flour

1/4 tsp salt

2 sticks (about 220g) butter, softened

1/2 cup sugar

1 tsp vanilla extract

1 cup coconut, finely shredded and dehydrated

powdered sugar

Sift flour and salt into medium bowl and set aside.

In a large bowl, beat butter, sugar and vanilla until creamy. Gradually add flour and salt, beating until well blended. Stir in coconut; do not overmix. Shape dough into a ball and refrigerate for at least 30 minutes.

Preheat oven to 350F. Shape dough into walnut size balls; lightly press and flatten with your fingers. Place 2 inches apart on ungreased cookie sheets. Bake for 12 minutes or until golden brown around the edges. Cool and sprinkle with powdered sugar.

Note: Instead of finely shredded and dehydrated coconut you can use Baker's flaked and sweetened.