½ cup (1 stick) unsalted butter, softened
2 tablespoons vegetable oil
½ cup sugar
1 egg, beaten
1 teaspoon coconut extract
1 tablespoon milk
2 ¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¾ cup shredded sweetened coconut
Cream butter, oil and sugar; add beaten egg, coconut extract and milk, and mix well. Whisk together flour, salt, baking powder and coconut in separate bowl, and add to creamed mixture. Drop by teaspoonfuls onto cookie sheets lined with parchment paper, and flatten with fork. Bake at 350 degrees for 12 to 14 minutes.
Yield: Makes 4 to 5 dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Virginia D. Smith, Weeki Wachee