Directions

• In a large bowl, cream butter and sugar until light and fluffy;
• gradually beat in flour. Stir in 1 cup coconut. Divide dough in
• half; shape each into a 7-in.-long roll.
• Place 1 cup coconut into each of two large resealable plastic bags.
• Add red food coloring to one bag; seal bag and shake to tint
• coconut. Repeat with remaining coconut and green coloring. Roll one
• log in red coconut; roll remaining log in green coconut. Wrap logs
• separately in plastic wrap; refrigerate for 1-2 hours or until firm.
• Cut dough crosswise into 1/4-in. slices. Place 1 in. apart on
• ungreased baking sheets. Bake at 325° for 12-14 minutes or until
• bottoms are light brown. Remove from pans to wire racks to cool.
• Yield: about 4-1/2 dozen.