Brazilian Style Coconut Cookies

Preheat oven to 350 F (175 C).

In a large bowl, cream butter with egg yolks and sugar. Set aside.

Combine the cornstarch with the shredded coconut. Alternate adding the the coconut milk and the cornstarch mixture into the creamed mixture. Then add a pinch of salt and teaspoon coconut extract. Mix well until dough is soft but not sticky.

Roll balls of dough and place them on a greased baking tray. Then press with a fork to give them a simple decoration.

Bake for 35 minutes or until cookies feel tight when you press them in the center.

When ready, remove them from the oven and place on a rack and allow to cool completely. Store in an airtight container.

This recipe makes 22 cookies.