Ingredients45 m servings
- In a mixing bowl, cream butter and sugar. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in the coconut, sesame seeds and almonds. Shape into three 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours or until firm
- Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
- We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212 degrees F. Adjust your recipe temperature up or down based on your test.
ReviewsRead all reviews 4
Pretty much the same as a lost recipe I'd had years ago. Made these recently and they were wonderful - flavorful but not so much they overpowered the fresh strawberries with which they were ser...
Definitely a favorite of mine. I first tasted these from a cookie exchange party and was looking for the recipe as mine was faded. These are so......good. I use the KitchenAid big mixer as they ...
These were well recieved by my friends but were surprised when i told them about the sesame. Next time, I would decrease the amount of coconut inside the cookie, and sprinkle some on top the las...