Crunchy coconut biscuits are a Jamaican specialty and are crispest the day they’re baked. To toast coconut, preheat the oven to 325°F. Spread the coconut in a single layer on a rimmed baking sheet and toast, stirring occasionally, until light golden and fragrant, about 10 minutes.

　　

Ingredients

makes about 3 dozen

　　1 cup all-purpose flour, plus more for work surface

　　1 cup granulated sugar

　　1 cup unsweetened shredded coconut, lightly toasted

　　1/2 teaspoon freshly grated nutmeg

　　1/4 teaspoon baking soda

　　1/4 teaspoon coarse salt

　　Sanding sugar, for sprinkling

　　

Step 1

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

　　

Step 2

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

　　

Step 3

Using a 2-inch round cutter, cut out dough. Space rounds 2 inches apart on baking sheets 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.

　　Martha Stewart's Cookies