Coconut Craquelins

• 8 tablespoons unsalted butter
• 1 1/2 cups sifted all-purpose flour
• 1/2 cup plus 1/3 cup sugar
• Pinch of salt
• 7 ounces sweetened shredded coconut
• 1 egg, beaten

1. Dice the butter and blend it with the flour until the mixture is the texture of fine meal.
2. Blend in the 1/2 cup sugar and the salt.
3. Add the coconut and the egg, folding the dough over itself several times until it is homogeneous.
4. Divide it in half, and form two rolls, each 1 inch in diameter.
5. Wrap them in plastic, and refrigerate for three hours or overnight.
6. After the dough has chilled, preheat oven to 350 degrees.
7. Line a baking sheet with parchment paper.
8. Brush the rolls lightly with water, roll them in the remaining sugar and slice on a slant 1/4 inch thick.
9. Place them on the baking sheet, and bake 15 to 17 minutes, until they are golden on the bottom.
10. Turn the cookies over, and turn the oven off.
11. Leave the cookies in the oven another 10 minutes.
12. Remove and cool on a rack.

unsalted butter, flour, sugar, salt, coconut, egg

Taken from cooking.nytimes.com/recipes/4984 (may not work)