(by Shirley McNevich)
1 cup flour
2 TBSP cornstarch
1/2 cup Domino's powdered sugar
1 cup softened butter
1 1/3 cups Baker's angelflake coconut
In a bowl add flour, cornstarch and powdered sugar--stir until mixed. Add softened butter--mix until it forms soft dough. Refrigerate dough for 1 hour. Remove dough from refrigerator. Place coconut into a bowl. Shape the dough into 3/4" balls and roll each in the coconut until covered. Place balls on to ungreased cookie sheets. Bake at 300 degrees for 20-25 minutes or until lightly browned.