250g butter, melted but not too hot
1 1/4 cups Chelsea Caster Sugar
1 egg
1 teaspoon vanilla essence
1/2 teaspoon coconut essence
1 cup coconut (coarse thread)
3 1/2 cups self raising flour

Preheat oven to 180°C. Line 3 oven trays with non-stick baking paper.
Beat the cooled, melted butter and caster sugar until pale and creamy.
Add egg, vanilla and coconut essences, then the coconut and self-raising flour. Roll mixture into small balls and press flat on the prepared trays.
Bake for 15 to 20 minutes then turn oven temperature down to 150°C and bake a further 10 minutes.
Cool on a wire rack and store in an airtight container.