8 oz vegetable spread
1/4 tsp salt
1/2 tsp coconut flavor
1 cup toasted coconut (I use shredded)
2 1/2 cups unbleached flour
For coating use 1 cup confectioner’s sugar and 1 cup coconut milk powder
Beat vegetable spread and salt until very fluffy. Mix in confectioner’s sugar, coconut milk powder and coconut flavor. In small amounts, Add flour and toasted coconut. Mix well and form dough into 1″ balls using a teaspoon scoop (melon?). Place balls on ungreased baking sheet and bake for 12-15 minutes at 350F. Let cool for 3 minutes. Roll warm cookies in coating and let cool completely. Re-roll in coating if needed. Then, roll in shredded coconut to cover evenly.
These cookies can be freeze or saved in a cool place in sealed containers for up to a month.