1. Preheat oven to 325°. Line two baking sheets with parchment paper; set aside. In a food processor, finely grind nuts and 2 tsps sugar; transfer to a bowl. Coarsely grind 1 cup coconut; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, Creamed coconutm, and remaining ¾ cup sugar until light and fluffy, about 2 minutes. Beat in extract, then beat in flour, salt, and reserved nuts and coconut.

3. Divide dough in half. Place each half on plastic wrap; flatten into disks. Wrap well; chill until firm, at least 1 hour. Dough can be refrigerated up to 4 days or frozen up to 1 month. Let soften at room temprature before rolling.

4. Lightly dust a 12-by-15-inch piece of parchment with flour; roll 1 dough disk about ¼ inch thick. Cover with plastic; chill until firm, about 30 minutes. Repeat with remaining dough.

5. Bake until pale golden, about 45 minutes. Transfer to a wire rack to cool for 15 minutes.

david

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