1/2 cup butter, softened
1/3 cup granulated sugar
2 teaspoons milk
1 cup all-purpose flour
1/2 cup sweetened flaked coconut
Edible glitter and decorator sugars, if desired
1. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk; beat until well mixed. Reduce speed to low; add flour. Beat until well mixed. Stir in coconut by hand.
2. Wrap dough in plastic food wrap. Refrigerate until firm (1 to 2 hours).
3. Heat oven to 325 degrees F. Shape rounded teaspoonfuls of dough to resemble 1x3/4-inch egg. Roll each cookie in edible glitter and decorator sugar, if desired. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until bottoms are lightly browned. Cool completely.
