1 cup butter, softened (no substitutions)
3/4 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup flaked coconut plus some for rolling
First: Mix butter until creamy. Add sugar and beat until light and fluffy. Add in vanilla. Gradually add in flour, then coconut and mix well.
Second: Form dough into 12 x 3 x 1-inch log. Wrap in plastic wrap or wax paper. I like to form log into shape that will result in rectangle cookies when sliced. Either freeze at least 2 hours or refrigerate overnight.
Optional: Cover log with flaked coconut, pressing into dough. I do this after refrigeration.
Third: Slice dough into 1/4-inch slices and arrange 1 inch apart on cookie sheets. I use parchment paper or silicone baking mat on sheets. Bake in 300 degree oven for 20-30 minutes. Edges should begin to turn golden. Can be frozen up to 2 weeks if wrapped well. Makes about 40 cookies.