Ingredients
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1/2 c. plus 2 Tbsp. sugar
1 stick butter
1 stick margarine
2 c. unsifted flour
1 (3 1/2 oz.) can Angel Flake coconut
Preparation
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Cream butter, sugar and margarine.
Add flour, 1/2 a cup at a time.
Mix well after each addition.
Fold in coconut.
Form into two rolls about 2 1/4-inch diameter and roll in wax paper. Refrigerate overnight.
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