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2 cups all-purpose flour

1 teaspoon salt

1 cup butter, softened

1 cup granulated sugar

1 1/2 cups freshly grated coconut

1. In a small bowl whisk together the flour and salt; set aside.
2. In a mixing bowl, using an electric mixer at medium speed, cream the butter and sugar together until light and fluffy; add flour mixture and blend well. Stir in coconut. Cover and chill for 2 hours.
3. Shape dough into two 6-inch rolls. Wrap rolls in plastic wrap or wax paper and chill for another 8 hours or overnight.
4. Preheat oven to 350*F (175*C).
5. Unwrap rolls and cut into 1/4-inch-thick slices. Place slices 2-inches apart onto ungreased baking sheets.
6. Bake for 12 to 14 minutes or until lightly browned. Transfer to wire racks to cool completely.

Makes 4 dozen.