Coconut “Angel Eyes” cookies are a delicious coconut dessert that is popular throughout the Christmas season. Here’s how to make these delectable cookies:

1 cup softened unsalted butter – 1/2 cup powdered sugar – 2 teaspoons vanilla extract – 2 cups all-purpose flour – 1/4 teaspoon salt – 1 1/2 cups sweetened shredded coconut – 24 whole blanched almonds

• Extra powdered sugar for dusting

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
2. Cream the softened butter and powdered sugar together in a mixing mixer until light and fluffy. You can use an electric mixer or a wooden spoon to beat the mixture.
3. Stir in the vanilla extract until completely blended.
4. Whisk together the all-purpose flour and salt in a separate basin. Add this to the butter-sugar mixture gradually, mixing until a soft dough forms.
5. Take roughly a spoonful of dough and roll it between your palms to form a ball. Roll the ball in the crushed coconut until evenly coated. Place the coconut-coated ball on the baking sheet that has been prepared.
6. Repeat with the remaining dough, putting the balls on the baking sheet approximately 2 inches apart.
7. After all of the dough has been formed and covered in coconut, press an almond into the center of each ball to create a “eye” look.
8. Bake the cookies for 12-15 minutes, or until the edges are golden brown, in a preheated oven.
9. Remove the cookies from the oven and set them aside to cool for a few minutes on the baking sheet. After that, place them on a wire rack to cool entirely.
10. Once the cookies have cooled, lightly sprinkle them with powdered sugar to add a touch of sweetness.

These coconut “Angel Eyes” cookies are ideal for sharing with family and friends throughout the Christmas season, or whenever you’re craving a delicious coconut treat. Enjoy!