3 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sweetened flaked coconut
Combine all ingredients except coconut in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in coconut.
Divide dough in half; shape each half into 12x2-inch log. Wrap each log in plastic food wrap; refrigerate at least 2 hours until firm.
Heat oven to 350°F. Cut logs into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake 10-14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack.
For Successful Swedish Coconut Cookies:
--This cookie is a shortbread-type cookie with a high proportion of butter to flour and sugar. Egg is not an ingredient in this type of cookie. Therefore, the dough may seem slightly more crumbly. If the dough is too dry and crumbly after beating, add 1 to 2 tablespoons cream or soft butter, adding 1 tablespoon at a time, until dough forms.
--Be sure to measure all ingredients accurately using the proper measuring cups. For dry ingredients use graduated metal or plastic measuring cups. Spoon the dry ingredient lightly into a measuring cup. Do not tap or shake the cup or scoop the ingredient into the cup. Level off any excess amount by running a straight-edge or table knife across the top.
--The butter in this recipe should be softened, but not melted. Cut the butter into chunks or pieces for easier mixing. For best results let butter stand at room temperature 30-45 minutes before mixing the cookie dough.