Combine well and add the coconut and flour, mixing it all together.
With a sharp knife, cut into "washboards."
With a fork dipped in flour, create the washboard grooves. I needed to coat the fork continuously so it didn't stick. A bit of flour on the cookies didn't make a difference after baking.
These took me longer than the ten minutes suggested in the recipe. But at the end, the tops were a light golden brown, with the bottoms a slightly darker shade.
Production notes: I followed this recipe almost exactly, but have written out the method I used below. Not sure of the size of a bag of Baker's Cookie Coconut when this recipe was written (in the 1940s), so I used the 7 ounce bad of sweetened coconut available today. I also could not achieve a 10 x 13 inch rectangle. You can just gather the scraps and roll out again. If you want the washboard grooves to be more prominent, you will need to process the shredded coconut so that the dough is really smooth.
3/4 c. unsalted butter (1 1/2 sticks) softened
1 c. packed light brown sugar
1 large egg
1 t. vanilla
1/2 t. almond extract
2 1/4 c, all-purpose flour
3/4 t. baking powder
1/4 t. each cinnamon and nutmeg
1/8 t. salt
7 oz bag of sweetened coconut
In a small bowl, combine flour, baking powder, spices and salt. Set aside.
Cream butter, and cream in sugar until light and fluffy.
Beat in egg, vanilla and almond extract.
Add flour mixture and blend until well combined.
Add coconut and stir.
Divide mixture in half. Pat (or roll) each half into a 10 x 9 rectangle between two sheets of parchment or wax paper.
Preheat oven to 350 F.
Chill for one hour.
Cut into 1 x 3 inch rectangles.
Place on an ungreased (or parchment lined) cookie sheet
Press ridges into each with a floured fork.
Bake at 350 degrees for 10 to 14 minutes.
Cool on a rack.