These chewy coconut cookies can be dipped in melted chocolate, but are just as good without the chocolate. They keep for up to a week if kept in an airtight container.
INGREDIENTS (for 1 servings):
- 1/4 cup butter, melted
- 2 eggs
- 2/3 cup white sugar
- 2 cups shredded coconut
Whisk the egg and sugar together until fluffy. Stir in coconut and butter or margarine. Drop dough by spoonfuls onto greased baking trays, about one inch apart.
Bake at 350 degrees F(175 degrees C) for about 10 minutes. Cool.