Combine flour and coconut.
Over the bowl, push icing sugar through a
sieve with rubber scraper or wooden spoon.
Mix thoroughly.
With an electric mixer, cream butter until light,
then gradually blend in dry ingredients.
Add vanilla and beat on medium speed 30 seconds.
If dough is very soft, you may want to refrigerate
for awhile before proceeding.
Form spoonfuls of the dough in ¾" balls and
place at least an inch apart on unbuttered cookie sheets.
Flatten slightly with floured fork.
Bake at 350 F. for 15-18 minutes or until golden.
Let cool a moment or two before removing to racks
and cool completely before storing.
Makes about 4 dozen cookies.