Toast the coconut in a preheated 350 degree F oven and let it cool completely before using it in the recipe. Toast the coconut by spreading it in a 9x13 baking pan and baking for 10-15 minutes or so. Stir it and spread evenly again after the half way point 5-7 minutes.

Cream together the butter and icing sugar very well until very smooth and creamy. No lumps of butter should be visible.

Blend in the vanilla and coconut extracts.

Sift together the flour and corn starch.

Blend slowly into the creamed mixture until a soft dough forms.

Blend the coconut through the dough.

Split dough into 2 equal portions and roll each one into a log shape about 1 1/2 to 2 inches in diameter.

Wrap the dough logs in plastic wrap and chill for a couple of hours at least.

You can freeze one of the cookie dough portions for later if you like.

This dough will also last in the fridge for 3-4 days so that you can bake a few up at a time and enjoy them fresh from the oven if you like.

To bake the cookies preheat the oven to 350 degrees F and line cookie sheets with parchment paper.

Using a very sharp knife, cut slices of the dough to about 1/4 inch (6 mm) thickness or perhaps a tad less.

Place the cookies on the parchment paper a half inch apart and bake for 15-20 minutes or until they just start to turn brown at the edges.

Let cool for 10 minutes on the pan before transferring them to a wire rack to cool completely. Store in an airtight container.

These cookies will freeze quite well for several weeks.