Crisp coconut cookies

Preheat the oven to 180 ºC and spray a few baking sheets with non-stick spray or butter lightly. Beat the butter and sugar together until light and fluffy. Add the eggs one by one, beating well. Sift the self-raising flour and salt together and add to the butter mixture along with the coconut. Mix well. Shape the mixture into small balls. Place the extra castor sugar in a tin plate. Press one side of each ball in the sugar, flattening the ball at the same time. Arrange the balls on the prepared baking sheets. Bake for about 9-12 minutes or until straw-coloured. (Turn the baking sheets halfway through the baking time if using a convection oven.) Cool the cookies slightly before transferring to a wire rack to cool completely. Store in an airtight container.
Makes 65 cookies.