Recipe information
Yield
Makes 48 cookies
Ingredients
3/4 cup unsalted butter, softened
1 cup sugar
1 cup smooth peanut butter
1 large egg
1 teaspoon vanilla
1/2 teaspoon salt
2 cups all-purpose flour
2 cups sweetened flaked coconut
1/2 cup finely chopped salted roasted peanuts
Preparation
In a bowl with an electric mixer cream the butter with the sugar and beat the mixture until it is light and fluffy. Add the peanut butter, beat the mixture until it is combined well, and beat in the egg, the vanilla, and the salt. Add the flour, beat the mixture until it is just combined, and stir in the coconut. Spread the mixture evenly in a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, sprinkle the peanuts over it, pressing them into the mixture lightly, and bake the mixture in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Let the mixture cool completely in the pan on a rack, cut it into 24 bars, and cut each bar in half diagonally to form 2 triangles.
