I offered to post this recipe if anyone was interested, and Rachel was...
I concocted these a few years ago to accompany a tropical fruit salad and found that they go well with just about anything, but particularly well with caramel ice cream. Weights in grams included for those like me who bake by weight.
4 c. AP flour (480g)
2 1/3 c unsweetened shredded coconut (200g)
1/2 tsp. salt
1 1/2 c. sugar (300g)
1 1/2 c. unsalted butter (3 sticks or @ 340g) softened
1 whole vanilla bean
4 large egg yolks
grated peel of one lemon
Preheat oven to 350˚ (not in this weather, of course).
Measure flour, coconut and salt into a medium bowl and blend well with a large whisk.
Beat together butter and sugar until light and fluffy. Slice vanilla bean lengthwise and scrape out seeds with a sharp knife. Add to butter/sugar mixture along with egg yolks and grated lemon peel and beat until well blended.
With mixer on slow speed, blend in flour/coconut mixture until just fully incorporated (overmixing may make your cookies tough).
Without chilling first, roll out dough between sheets of parchment or waxed paper to 1/4" thickness, then chill until firm.
NOTE: I roll out the dough in 4 batches, then stack the sheets on a baking sheet in the fridge.
Peel top layer of paper off dough and cut with a small round (2") cutter. Using a thin spatula, transfer cookies to baking sheets lined with parchment paper.
Bake for 10-12 minutes total, rotating sheets front-to-back and top-to-bottom halfway through. Cookies should be lightly browned at the edges.
ANOTHER NOTE: My husband, who is not a baker but who is very practical, was making cookies for the kids using some of the leftover dough & didn't want to mess with piecing together & rerolling the dough after the first cutting. He used a long, sharp knife and cut the dough into squares -- no muss, no fuss, no leftover scraps of dough. Genius, that guy.