1 cup unsalted butter or margarine
1/2 cup confectioners' sugar
2 tablespoons vanilla extract
2 cups all-purpose flour, sifted
1 pinch of salt
2 cups chopped nuts (almonds, walnuts, pecans, or hazelnuts)
1 egg white
1 tablespoon milk
2 cups grated coconut, finely shredded
1 cup unsalted butter or margarine
1/2 cup confectioners' sugar
2 tablespoons vanilla extract
2 cups all-purpose flour, sifted
1 pinch of salt
2 cups chopped nuts (almonds, walnuts, pecans, or hazelnuts)
1 egg white
1 tablespoon milk
2 cups grated coconut, finely shredded
Preheat the oven to moderate temperature (180°C)
Beat the butter or margarine, confectioners' sugar, and vanilla extract until light and fluffy
Combine the sifted flour with salt and mix well
If the dough is too soft, refrigerate it until firm
Grease a large baking sheet
Remove about 1/4 cup of the dough and shape into a ball on a floured palm
Place one nut in the center
Shape the dough into a ball and coat with the egg white mixture and then grated coconut
Place the biscuit on the prepared baking sheet and bake for 15-18 minutes, or until lightly golden
Bake for about 80-83 cookies
Note: These biscuits should be stored in an airtight container.
