Twenty-two2¼ inch cookies
What started off as an idea for a pie crust turned out to make a terrifically addictive cookie (pictured here). Baked in small rounds, the dough becomes extra crispy and flavorful. At first bite the flavor is rather subtle but it then magically evolves into a lingering coconut flavor.
Cut the butter into ½ inch cubes and refrigerate it until ready to use.
In a food processor, process the flour, sugar, coconut, and salt until the coconut is finely ground. Add the cold butter cubes and pulse until the butter is no larger than small peas. Add the egg and pulse just until incorporated, about 8 times. The dough will be