(makes 16-18 cookies)
1 3/4 sticks butter, soft
2/3 c sugar
1 1/4 C flour
1/3 C sesame seeds
3/4 C shredded sweetened coconut
1/4 sliced almonds, toasted
In the bowl of a stand mixer, add butter and sugar. Using the paddle attachment, mix until well combined and lightened.
In a mixing bowl, combine flour, sesame seeds, coconut and almonds. Mix well with a whisk.
Add flour mix to the butter mix. Pulse mixer until combined. Finish incorporating by hand.
Place dough on a lightly floured board. Dust your hands with flour and shape dough into a rectangle approximatey 14” X 5”. Wrap in plastic and chill.
Remove dough from the refrigerator. Allow dough to “warm” slightly. Cut dough into bars about 1/4” thick.
Place cookies on a parchment lined cookie sheet. Bake cookies in a preheated 325 degree oven. Cook for about 12 minutes, rotate pan, and cook for an additional 12 minutes or until edges are golden. Remove cookies and allow cooling.