2 cups butter
2 tablespoons cornstarch
1/2 cup white sugar
2 tablespoons distilled white vinegar
1 cup brown sugar
1/3 cup buttermilk
2 eggs, beaten
1 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon vanilla extract
2 cups flaked coconut for decoration
1/4 cup sifted confectioners' sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together butter and cornstarch; beat in 1/2 cup sugar, vinegar, brown sugar, salt and cinnamon. Stir in the egg, flour, baking powder, 1 1/2 cup chopped coconut. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden. Cool on baking sheets for 5 minutes. Invert onto a wire rack. Cool completely before removing to wire racks.