Serves: 7
Total Calories: 940

3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
1 1/2 cups butter softened
1/2 cup vegetable shortening solid
1 teaspoon vanilla extract
1 teaspoon liquid coconut flavor
1 cup coconut shredded
powdered sugar

Preheat oven to 350°.

In a medium bowl, stir flour, baking soda, baking powder and salt set aside.

In a large mixer bowl at medium speed, beat sugar, butter, shortening, vanilla and coconut flavor until light and fluffy. At low speed, beat in flour mixture, then coconut until blended. Shape into 3/4 -inch balls, using about 1 teaspoon dough at a time. Place 2 inches apart on ungreased baking sheets.

Bake for 11 to 13 minutes or until golden and tops are set. Cool cookies on wire racks for 5 minutes. Dust with powdered sugar. Cool completely.

Place cookies in a container with waxed paper between layers. Store airtight in a cool place. If desired, dust again with powdered sugar before serving. Cookies will keep up to 2 weeks. Do not freeze.

Nutritional Facts:

Serves: 7
Total Calories: 940
Calories from Fat: 520

More Recipes from the More Gifts From Your Kitchen Cookbook:
Butter Nut Wafers
Christmas Tarts
Coconut "Snowballs"
Colossal Chocolate Chip Cookie