NanaS Cream Cheese Coconut Cookies - toasted coconut flakes

Method

• While the butter and cream cheese soften in their packages on the counter, toast the coconut flakes. I have found spreading the 1/2 cup (or more, if you like) of flakes on a cookie sheet toasts ~2-4 minutes in a 325 F oven. Set a timer and check often - many a 1/2 cup has been accidentally burned and tossed out :( When the coconut has a nice golden tinge, remove from oven and scrape into a small bowl. Set aside. Leave the oven on at 325 F.
• Cream together butter, cream cheese, sugar, salt and vanilla.
• Add egg and milk. Beat well.
• Add flour (can do this all at once or separated by cup) and stir in the coconut.
• Drop from a teaspoon onto a cookie sheet. Nana's recipe says you can use an ungreased cookie sheet, but I have always baked them on top of a silicone pad + sheet. Top each drop with a walnut half, if desired. The cookies do not spread out that much in the oven, so you can bake quite a bit each time.
• Bake in the slow, 325 F oven for ~20-25 minutes. The cookies should develop a slight golden hue - depending on how moist or crispy you like your cookies, you may want to experiment with the baking time. Remove the cookies to a cooling rack and enjoy before someone else gets to them!