Coconut Biscuits

 This is a rare post because I was not 100% in love with these biscuits.  I liked them but I didn't LOVE them.  I normally only post things that I love but my husband really LOVED them.  I mean he really couldn't stay out of them.   He said they tasted like eggnog in a cookie.  In fact, he said next time I make them (apparently there will be a next time....who knew?) he would recommended I replace the 5Tbsp of water with rum.   Hmmmm...that sounds delicious even to me.  Bottom line: if you love eggnog these are the cookies for you.  (** I forgot to toast coconut and am not sure if that added to the eggnog flavor)  Enjoy!

Coconut Biscuits

1 cup flour
1 cup sugar
1 cup unsweetened shredded coconut, lightly toasted
5 Tbsp water
1/2 tsp nutmeg
1/4 tsp baking soda
1/4 tsp coarse salt
Sanding sugar, for sprinkling

Stir together all the ingredients except the sanding sugar in a medium bowl.  Stir in enough water (about 5 Tbsp) to form a stiff dough that holds together.  Shape dough into a rectangle , and wrap in plastic.  Refrigerate until cold, 15 minutes.

Preheat oven to 375.  Roll out dough on a lightly floured surface to 1/8 inch thick.  Transfer to baking sheet lined with parchment paper; refrigerate until cold, about 15 minutes.

Using a 2-inch round cutter, cut out dough, Space rounds 2 inches apart on baking sheet lined with parchment paper.  Brush tops with water; sprinkle with sanding sugar.  Bake until pale golden brown, about 11 minutes, rotating sheets halfway through.  Let cool completely on sheets on wire racks before serving.  Cookies can be stored in airtight containers at room temperature up to 1 day.